Ginger Pumpkin Mashup
Ingredients:
Bottom Layer:
nonstick cooking spray, for the pan
one box gingerbread cake mix
2 large eggs
1 tsp vanilla extract
1 1/2 sticks butter, melted and cooled
Top Layer:
one 8 oz pkg cream cheese, room temp
3 large eggs
1 tsp pumpkin pie spice
1 tsp vanilla extract
one 15 oz can pumpkin puree
4 tablespoons butter, melted and cooled
3 1/2 cups powdered sugar
For Topping:
4 cups heavy whipping cream
1/2 cup sugar
1 tbl vanilla extract
2 tsp cinnamon
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Instructions:
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Spray 13-by-9-inch baking dish with cooking spray.
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Bottom Layer: Mix cake mix, eggs and vanilla in the bowl with an electric mixer. Beat on medium until smooth.
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Add butter and mix just until combined. Spread into the baking dish.
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Top Layer: Beat cream cheese in a clean mixing bowl until smooth.
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Add eggs, pumpkin pie spice and vanilla and beat until smooth.
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Add pumpkin and butter and beat until smooth.
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Add powdered sugar and mix on low at first, then on medium until light and smooth.
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Pour over bottom layer and smooth the top.
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Bake at 325 for 40 to 50 minutes until the edges are puffed and golden brown and the center is just set.
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For the Topping: Whip ingredients on high until peaks are formed and hold their shape.
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Cut into squares and serve topped with whipped cream and sprinkle with a sugar cinnamon mixture.
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