Gingerbread Pumpkin Bundt Cake

Gingerbread Pumpkin Bundt Cake

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts

Thanks to Justine from The Typical Mom for this delicious Gingerbread Pumpkin Bundt cake recipe, using the Braun MultiQuick 9 Hand blender. Check out her full blog post here.

Ingredients

  • can pumpkin 15 oz.
  • tbsp molasses
  • 1 tbsp ginger minced/ finely chopped
  • 3/4 c butter softened
  • 1 1/4 c brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 3/4 c all purpose flour
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1 c pecans crushed
  • 3 eggs
  • 2 c vanilla frosting melted
  • 1 orange or more, to zest and use on top of bundt cake

  1. In one bowl add your flour, baking soda, and baking powder. Mix well.
  2. In another bowl add all other ingredients except your orange zest and frosting. (if you love a bit of orange flavor inside your gingerbread, then add 2 tbsp into your batter, then on top as well)
  3. Use your Braun MultiQuick 9 Whisk Accessory on low speed to mix well.
  4. Add flour mixture in slowly and mix well with a spoon until well blended.
  5. Spray the inside of a bundt pan well with non stick spray.
  6. Set your oven to 350 degrees and bake for 45 minutes or just until toothpick comes out clean, you do not want to over bake it.
  7. Allow to cool and then carefully flip over on to a pie plate.
  8. Melt vanilla icing for about 10 seconds in the microwave and drizzle on top.
  9. Use the Braun MultiQuick 9 Chopper Accessory to chop your pecans into small pieces.
  10. Sprinkle pecans on top.
  11. Add zest of an orange to the top of your gingerbread pumpkin bundt cake and serve!

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