|

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.

Handy sources:

*The links on this page lead to shops and websites (like Amazon) where I am an affiliate. Click HERE for my complete Disclosure Statement. 

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.

Are you a member of the OSP Community?
We would love to have you join us!

Subscribe to On Sutton Place!