Ingredients

The following ingredients have 12 Servings
  • 1 can pumpkin (15 oz.)
  • 2 tbsp molasses
  • 1 tbsp ginger (minced/ finely chopped)
  • 3/4 c butter (softened)
  • 1 1/4 c brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 2 3/4 c all purpose flour
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1 c pecans (crushed)
  • 3 eggs
  • 2 c vanilla frosting (melted)
  • 1 orange (or more, to zest and use on top of bundt cake)

Instruction

  • In one bowl add your flour, baking soda, and baking powder. Mix well.
  • In another bowl add all other ingredients except your orange zest and frosting. (if you love a bit of orange flavor inside your gingerbread then add 2 tbsp into your batter, then on top as well)
  • Use your Braun MultiQuick 9 Whisk Accessory on low speed to mix well.
  • Add flour mixture in slowly and mix well with a spoon until well blended.
  • Spray the inside of a bundt pan well with non stick spray.
  • Set your oven to 350 degrees and bake for 45 minutes or just until toothpick comes out clean, you do not want to over bake it.
  • Allow to cool and then carefully flip over on to a pie plate.
  • Melt vanilla icing for about 10 seconds in the microwave and drizzle on top.
  • Use the Braun MultiQuick 9 Chopper Accessory to chop your pecans into small pcs.
  • Sprinkle pecans on top.
  • Add zest of an orange to the top of your gingerbread pumpkin bundt cake and serve!