Ginger Pumpkin Patch Snack Cake

Prep Time



Cook Time





Serves Up To




  • ½ cup butter flavored vegetable shortening
  • ½ cup packed brown sugar
  • ½ cup canned pumpkin puree
  • 2 Tbsp. molasses
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • ¼ tsp. cream of tartar
  • ¾ cup Almond Breeze Original Almondmilk
  • ½ cup butter flavored vegetable shortening
  • 3 cups powdered sugar
  • 1 tsp. vanilla
  • 3 to 3½ Tbsp. Almond Breeze Original Almondmilk
  • 12 candy pumpkins
  • Green food color; if desired


  1. 1

    Heat oven to 350°F. Grease bottom of 9” square baking pan.

  2. 2

    In large bowl, beat ½ cup shortening and brown sugar until creamy. Add pumpkin, molasses and eggs. Beat until creamy.

  3. 3

    Add all remaining cake ingredients except ¾ cup almondmilk. Beat on low speed until mixed. Gradually add almondmilk. Beat on medium speed until creamy. Spread in pan. Run knife through batter to release any air bubbles.

  4. 4

    Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely, about 1 hour.

  5. 5

    In medium bowl, beat ½ cup shortening, the powdered sugar, vanilla and 3 tablespoons almondmilk with electric mixer on low speed until mixed. Beat on medium speed until smooth and spreading consistency, adding a little almondmilk if necessary for desired consistency.

  6. 6

    If desired, remove ⅓ cup of the frosting to small bowl and tint green. Spread remaining frosting over cake. Mark frosting into 12 sections (4x3) with toothpick. Place a candy pumpkin in each section. Spoon tinted frosting into small plastic bag. Cut very small hole in corner. Pipe onto cake sections for pumpkin "vines".

  7. 7

    Refrigerate leftovers.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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