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!
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.
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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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!
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