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Ginger Pumpkin Mashup

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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:

  1. Spray 13-by-9-inch baking dish with cooking spray.

  2. Bottom Layer: Mix cake mix, eggs and vanilla in the bowl with an electric mixer. Beat on medium until smooth. 

  3. Add butter and mix just until combined. Spread into the baking dish.

  4. Top Layer: Beat cream cheese in a clean mixing bowl until smooth.

  5. Add eggs, pumpkin pie spice and vanilla and beat until smooth.

  6. Add pumpkin and butter and beat until smooth.

  7. Add powdered sugar and mix on low at first, then on medium until light and smooth.

  8. Pour over bottom layer and smooth the top. 

  9. Bake at 325 for 40 to 50 minutes until the edges are puffed and golden brown and the center is just set.

  10. For the Topping: Whip ingredients on high until peaks are formed and hold their shape. 

  11. Cut into squares and serve topped with whipped cream and sprinkle with a sugar cinnamon mixture.

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