It's Gingerbread Season!

The leaves are turning and I now have to leave the house with a warm coat, which could mean only one thing- it's gingerbread season!

With the holidays right around the corner, I always roll up my sleeves and take out this recipe. I find it to be the perfect gift for fellow hostesses, as well as for those on my Christmas list!

Many people are surprised to see that I use cake mix, but there's nothing better for a busy hostess than a cake mix as a base to speed things up! The pumpkin gives it its most flavor.

Our holiday Gingerbread coffee is the perfect compliment, although if you are all gingerbreaded-out (if that's possible), then I'd suggest trying our cinnamon coffee.

I have another version of it for the microwave, for those times when you have much too much on your plate. We'll save that for another time!

Thanks for visiting!
Hostess with the Most-ess

http://www.rivercitybean.com/


Pat’s Gingerbread Cake
This is a recipe that I’ve made for many Christmas gifts. So incredibly moist, and topped off with confectioners sugar – a really pretty holiday dessert.

1/3 cup molasses
1 (15 ounce) can solid pack pumpkin
1 Tbsp Cinnamon Spice Blend , or All Spice Blend
1 box German chocolate cake mix
3 eggs

Preheat oven to 350 degrees. Using bundt pan, oil and flour pan. In large mixing bowl, whisk pumpkin, molasses, eggs and Cinnamon or All Spice Blend until smooth, using a whisk.

Add cake mix; mix with a scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Bake at 350 degrees from 40-50 minutes until toothpick is inserted in the middle, comes out clean. If necessary, loosen cake from sides of pan using a scraper; invert onto serving plate.

Let cool 5 minutes. Sprinkle with powdered sugar.

(Should be cool to do this, if too warm, it just melts into the cake. Serve warm with ice cream or whipped topping, if desired. Alternate topping: Warm lemon sauce poured over cake…