Tested till perfect Pumpkin Gingerbread Snacking Cake

Pumpkin Gingerbread Snacking Cake

Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16


  • 1-1/2 cups 1-1/2cupsgranulated sugar
  • 2 2eggeggs
  • 1 cup 1cuppumpkin purée
  • 1/2 cup 1/2cupvegetable oil
  • 1/2 cup 1/2cupbuttermilk
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1 tsp 1tspbaking soda
  • 1 tsp 1tspginger
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tspnutmeg
  • 1/2 tsp 1/2tspground cloves
  • 1/2 tsp 1/2tspallspice
  • 1/4 tsp 1/4tspbaking powder
  • 1 sprinkle 1sprinkleicing sugar
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In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together flour, baking soda, ginger, salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended. 

Pour into greased 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar.

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