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Spiced Pumpkin Cake with Molasses Cream Cheese Frosting & Ginger Snap Crumble

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  • 2 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups pumpkin pureé


  • Preheat oven to 350ºF. Butter and flour 2-9" round layer cake pans.
  • Combine sugar, canola oil and eggs in a large mixing bowl; mix well.
  • Whisk flour, baking soda, cinnamon, ginger, baking powder and salt in another bowl.
  • Stir into oil mixture; beating well. Stir in pumpkin.
  • Pour batter into prepared pans. Bake for 35-40 minutes. Turn out on to racks to cool.
  • Frost with Molasses Cream Cheese Frosting (below) and garnish with 20 crushed Ginger Snap cookies


Molasses Cream Cheese Frosting and Gingersnaps: In a mixing bowl, cream 1/2 cup softened butter and 1 package (8 oz.) softened cream cheese until smooth. Add 3-1/2 cups confectioner's sugar and 1-2 Tbsp fancy molasses and beat until smooth.