2 Ingredient Pumpkin Gingerbread
With just 2 ingredients and about 5 minutes you can make a delicious and moist Pumpkin Gingerbread cake that's perfect for the holiday season!
Servings 9 servings
- 1 (14.5 ounce) box gingerbread mix (just the dry mix)* I used Pillsbury brand Gingerbread Cake and Cookie Mix
- 1 cup canned pumpkin not the sweetened pumpkin pie filling
- Optional: powdered sugar or whipped cream for topping
Preheat oven to 350°F (180°C).
In a large bowl, combine dry gingerbread mix and pumpkin with an electric mixer on medium speed for 1-2 minutes, or until a thick, fluffy batter forms.
Spread batter in a round cake pan or in an 8-inch square baking pan that has been sprayed with cooking spray.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool cake on a wire rack before slicing and serving. Dust with powdered sugar or top with whipped cream, if desired, once completely cool.
This Pumpkin Gingerbread freezes well! Bake a pan, cool completely, and then wrap tightly and freeze. You can freeze individual slices, too! Then just reheat in the microwave or allow to thaw on the counter before serving.
Make sure that you use plain, unsweetened, canned pumpkin puree (NOT canned pumpkin pie filling).
Do NOT use any of the additional ingredients called for on the box of cake mix. You only need the dry mix!
Allow the cake to cool entirely before dusting with powdered sugar or topping with whipped cream or ice cream.
Serving: 1/9 of the cake | Calories: 195kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 201mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4235IU | Vitamin C: 1.2mg | Calcium: 47mg | Iron: 2.4mg