Pumpkin-Apple Gingerbread

Enjoy this mouth-watering pumpkin gingerbread –a perfect dessert.

Pumpkin-Apple Gingerbread

PillsburyRecipe by Pillsbury

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15 minutes

1 hour 40 minutes

16 servings

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Nutrition Info

  • 1 Serving
  • 410
  • 18g
    (Saturated Fat 11g, Trans Fat 1/2g)
  • 100mg
  • 320mg
  • 57g
    (Dietary Fiber 2g, Sugars 28g)
  • 5g
  • Percent Daily Value*
  • 90%
  • 0%
  • 10%
  • 15%
  • Exchanges
  • 3 1/2
  • 2
  • 1 1/2
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°F. Decrease baking powder to 1 1/2 teaspoons. Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean.

  • Kitchen Tips

    Be sure to use plain pumpkin for this recipe instead of pumpkin pie mix.

  • The whipped cream and crystallized ginger add a wonderful topping to slices of this rich dessert.

Ingredients

  • 4  cups all-purpose flour
  • 3  teaspoons baking powder
  • 2 1/2  teaspoons ground ginger
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  teaspoon pumpkin pie spice
  • 1  cup butter or margarine, softened
  • 1  cup granulated sugar
  • 1/2  cup packed brown sugar
  • 4  eggs
  • 1  can (15 oz) pumpkin (not pumpkin pie mix)
  • 1  large green apple, peeled, shredded (1 cup)
  • 1/2  cup molasses
  • Powdered sugar, if desired
  • 1  cup whipping cream, beaten to stiff peaks
  • 3  tablespoons finely chopped crystallized ginger

Directions

  1. 1Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
  2. 2In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
  3. 3Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream and about 1/2 teaspoon crystallized ginger.

Categories: Course, Desserts

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