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Ginger Pumpkin Cake

 Ginger Pumpkin Cake
Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."
9 ServingsPrep: 15 min. Bake: 30 min. + cooling


  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons sugar
  • 3 egg whites
  • 1 cup canned pumpkin
  • 1/4 cup light corn syrup
  • 2 tablespoons molasses
  • 1-1/2 teaspoons grated orange peel
  • 1-1/4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Whipped cream, optional


  • In a large bowl, cream the butter and sugars until light and fluffy.
  • Add egg whites one at a time, beating well after each addition. Beat
  • in the pumpkin, corn syrup, molasses and orange peel until blended.
  • Combine the flour, baking soda, baking powder, cinnamon, ginger and
  • salt; add to pumpkin mixture, beating on low speed just until
  • moistened.
  • Pour mixture into a greased 8-in. square baking dish. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the

2 of 2

Ginger Pumpkin Cake (continued)

Directions (continued)

  • center comes out clean. Cool on a wire rack for 15 minutes. Serve
  • warm with whipped cream if desired. Yield: 9 servings.
Nutritional Facts: One piece (calculated without whipped cream)equals 213 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 307 mg sodium, 40 carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 2-1/2 starch.