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).

INGREDIENTS:

2 boxes Trader Joe’s Gingerbread Mix — Warning: This is seasonal item, so make sure to stock up every fall!
1 can pumpkin puree
2 organic brown eggs
¾ cup low-fat organic vanilla yogurt
1 stick organic, salted butter
½ cup finely chopped candied ginger (found at Whole Foods and other fine stores.)

PREPARATION:

· 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.