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These exceptionally moist cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.

Source: Martha Stewart Living, May 1996



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How would you rate this recipe?
  • MS10689463
    18 DEC, 2017
    I've made this recipe for Christmas for the last decade. The cake is a bit of work, but it's entirely worth it. The flavors are very complementary and the cake is always wonderfully moist. The mini bundt cakes make a beautiful presentation with piped whipped cream accented with finely chopped crystalized ginger. Christmas also happens to be my husband's birthday and it's a lovely special dessert suitable for the double occasion. It's also one of the few recipes that I don't alter in any way - it's perfect!
  • claudiathecook
    23 DEC, 2013
    New Xmas fave. Give it out as gifts. Light, fluffy,and delish.
  • jrall
    30 NOV, 2012
    Has anyone tried to use this recipe in a single, large bundt pan?
  • sarahbeara
    23 MAR, 2008
    This cake has too much molasses for my taste. It overwhelmed the pumpkin and the ginger. Also, the cake did not rise, which could be due to the altitude where I live. Overall, I do not recommend this recipe unless you love molasses and like dense cakes.
  • MS11066751
    10 MAR, 2008
    Yummy!! I was nervous at first because the batter seemed a little thin, but it came out great! It was really moist. A family favorite so far!
  • Midgeda
    13 DEC, 2007
    Fabulous; our Thanksgiving guests wanted the recipe!

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