Gingerbread Pumpkin Bundt Cake Recipe

This Gingerbread Pumpkin Bundt Cake is easy and feeds a crowd…perfect for Thanksgiving dessert! Uses crystalized ginger which adds amazing taste.


Welcome to my last pumpkin recipe of the season…and I just may have saved the best for last. This Gingerbread Pumpkin Bundt Cake is easy and has the best taste. Not too strong and the texture is perfect. It’s basically a pumpkin bread or cake recipe with the addition of both ground ginger and crystalized ginger. The two together make all the difference!

This Gingerbread Pumpkin Bundt Cake is easy and feeds a crowd...perfect for Thanksgiving dessert! Uses crystalized ginger which adds amazing taste.

About Crystalized Ginger:

There are two ways to prepare crystalized ginger. The first, and my preferred method, is to simply crush it with the back of a wooden spoon. After it’s smashed, finely chop it with a knife and call it done. The other way is to combine it with sugar and use a food processor. Either way the ginger taste will come through.

This Gingerbread Pumpkin Bundt Cake is easy and feeds a crowd...perfect for Thanksgiving dessert! Uses crystalized ginger which adds amazing taste.

I made this in my favorite bundt pan but you could also make loaves of bread or muffins. I also opted not to use a glaze and instead went for the whipping cream. A simple powdered sugar and milk glaze would be delicious.

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Gingerbread Pumpkin Bundt Cake | An easy recipe from onsuttonplace.com

Gingerbread Pumpkin Bundt Cake

This Gingerbread Pumpkin Bundt Cake is easy and feeds a crowd...perfect for Thanksgiving dessert! Uses crystalized ginger which adds amazing taste.
No ratings yet
Course: Dessert
Cuisine: American

Ingredients

  • 2 c. brown sugar
  • 1 c. white sugar
  • 1 c. vegetable oil
  • 4 eggs
  • 2/3 c. water
  • 1 can pumpkin puree 15 oz.
  • 2 t. ground/powdered ginger
  • 2 t. Cinnamon
  • 1 t. allspice
  • 2 t. crushed crystalized ginger
  • 1 t. salt
  • 1 t. Baking Powder
  • 2 t. baking soda
  • 3 1/2 c. all purpose flour

Instructions

  • Preheat oven to 350 degrees.
  • Crush the crystalized ginger with the back of a wooden spoon. Chop it with a sharp knife until it's as fine as possible. Set aside.
  • In a large mixing bowl combine sugars, oil, eggs, water and pumpkin. Mix well.
  • In a separate bowl whisk together all the spices, (including the crystalized ginger) salt, baking powder, baking soda and flour. Add flour mixture to sugar/egg mixture 1 c. at a time. Mix well, scraping the bowl often.
  • Pour into prepared bundt pan.
  • Bake 55 - 60 min. until a knife inserted in center comes out clean.
  • Cool and serve with whipped cream or ice cream.

Notes

You can also crush your crystalized ginger with 1/2 c. of the white sugar in a food processor.
Like this recipe?Follow me at @onsuttonplace

I know pumpkin pie is the go-to dessert for Thanksgiving, but this Gingerbread Pumpkin Bundt Cake would feed a crowd and you can make it the day before. Maybe just keep it in your arsenal as a back-up!

This Gingerbread Pumpkin Bundt Cake is easy and feeds a crowd...perfect for Thanksgiving dessert! Uses crystalized ginger which adds amazing taste.

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13 Comments

  1. Thanks Ann for adding to our Thanksgiving meal. We had Brunch with quiche, biscuits and gravy (requested), loads of fruit and your Gingerbread Pumpkin Cake. I modified with a smidge less sugar, I do that to justify other food choices offered. Halved the recipe, baked in a round pan, served pie shaped wedges, dusted with powdered sugar. Lots of compliments on this dense, moist cake. Will definitely make this again. Thanks so much. ♥

  2. This looks delicious! Can’t wait to give it a try.

  3. Hi Ann, just wondering if it is ok to use fresh pumpkin or does the canned pumpkin have added extras?
    Thanks heaps,
    Cheryl x

    1. Ann Drake says:

      Hi Cheryl!
      I’ve never used fresh pumpkin but the pumpkin puree’s only ingredient is pumpkin…so I think it would be perfectly fine. Let me know if you try it and how it works out. Enjoy!

  4. Love your blog and definetly going to try this cake/bread :) you mentioned prepared bundt pan ! What do I need to do to the pan?

    1. Ann Drake says:

      Hi Susan! I use Baker’s Joy to prepare all of my baking pans. It’s wonderful!

  5. Peggy Zortman says:

    This sounds amazingly delicious! I am going to have to try for Friday morning coffee after Thanksgiving. I ha ve to say your food photography is just awesome!

  6. SUE RAPONE says:

    Yes, they appeared on all photos. The RAM Truck ad appeared on the first photo, and the Garmin on the second photo, and I just saw a Toshiba ad on the second photo logging on for the reply.

    Still LOVE your Blog and Postings. Going to try the cake this weekend, for my daughters visit home!

    We both LOVE Pumpkin, Cake and Baking!

    Thanks again for a GREAT site!

    1. Ann Drake says:

      Hi Sue! I took the image ads down. Thank you for your honest advice!

  7. Garden, Home and Party says:

    Ann,
    This looks delicious and I will bake it as a breakfast bread for the long weekend. I love pumpkin and ginger together.
    Enjoy your little break.
    xo,
    Karen

  8. Penny @ The Comforts of Home says:

    That sounds really good Ann!

  9. SUE RAPONE says:

    LOVE YOUR SITE, BLOG, IDEAS, RECIPES, ETC. HATE, THE AD POP UPS AT THE BASE OF YOUR PICS. UNDERSTAND THE AD NEED, BUT THEY ARE SO DISTRACTING!

    THANKS

    1. Ann Drake says:

      I know and I’m sorry. I felt like I needed to try them out but I totally agree that they are annoying. I limited them to appearing on one image per post. Did they appear on both photos? They aren’t supposed to. Thank you for your input and for following along!