Ginger Pumpkin Patch Snack Cake
Cook Time:
100
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
Total Fat | 16g |
---|---|
Cholesterol | 30mg |
Sodium | 240mg |
Total Carbohydrates | 63g |
---|---|
Dietary Fiber | 1g |
Sugars | 45g |
Protein | 5g |
Ingredients
- 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
Directions
- 1
Heat oven to 350°F. Grease bottom of 9” square baking pan.
- 2
In large bowl, beat ½ cup shortening and brown sugar until creamy. Add pumpkin, molasses and eggs. Beat until creamy.
- 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
Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool completely, about 1 hour.
- 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
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
Refrigerate leftovers.
Notes
Check out more of our favorite holiday recipes.
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