Pumpkin Gingerbread Snacking Cake Pumpkin Gingerbread Snacking Cake

Author: Canadian Living

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

  • Portion size 16 servings
  • Credits : © CanadianLiving.com



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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Baking & Desserts

Pumpkin Gingerbread Snacking Cake