Alice’s Pumpkin Gingerbread

Makes 1 large Bundt cake, serves 15-20.

Total time: Approximately 1- 1 ¼ hours. 

    15 minutes (prep); 45 minutes to 1 hour (cook).





·         In a large mixing bowl, empty the contents of the two gingerbread mixes.

·         Mix in the pumpkin puree, eggs and yogurt.

·         In a small pot or microwave, melt the butter.

·         Add the butter to the mix.

·         Measure out ½ cup of the candied ginger and cut into small pieces.

·         Mix the ginger into the batter.

·         Coat a Bundt pan with spray-on oil and flour — to prevent sticking.

·         Place the batter into the pan and cook for 45 minutes to one hour — depending on how well your oven performs — at 350 degrees Fahrenheit.

·         Serve the warm cake with French vanilla ice cream OR freshly whipped cream.


Copyright 2007, Alice C. Dames,  All rights reserved.  This recipe cannot be published elsewhere without express permission.