Pampered Chef Recipes
Gingerbread Cake
Yield: 12 servings or 24 sample servings
Ingredients
- 1 (15 ounce) can solid pack pumpkin
- 1/3 cup molasses
- 3 eggs
- 1 tablespoon Pantry Cinnamon + Spice Blend
- 1 (18.25 ounce) box German chocolate cake mix
- Vanilla ice cream or thawed, frozen whipped topping (optional)
Instructions
- Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush.
- In Classic Batter Bowl, whisk pumpkin, molasses, eggs and Spice Blend until smooth, using Stainless Steel Whisk. Add cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute.
- Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cool 5 minutes.
- Sprinkle with powdered sugar using Flour/Sugar Shaker.
- Serve warm with ice cream or whipped topping, if desired.
Notes
To bake in a conventional oven, preheat oven to 350 degrees F. Bake 40 to 50 minutes or until Cake Tester inserted in center comes our clean.
If using a microwave oven without a built-in turntable, rotate cake once after 7 minutes of cooking.
Nutrition
(Light) Per serving: Calories 240, Total Fat 6g, Saturated Fat 2.5g, Cholesterol 65mg, Carbohydrate 43g, Protein 5g, Sodium 330mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef