Gingerbread Cake

This year I decided to make a festive gingerbread cake, showcasing a gingerbread house on top!

I had such fun with this one - I played around a bit with taller and short cakes, smooth or swirled icing, gingerbread tree or rosemary.  I loved them all!

The cake itself is delicious as well.  I started off with a yellow cake mix and then added all my favorite gingerbread flavors and frosted with cream cheese frosting!

The ending cake was moist and flavorful and reminded me of pumpkin bars or even carrot cake.  It was a winner to be sure!

Gingerbread Cake

Recipe from My Texas Kitchen

1 box yellow cake mix

½ cup water

½ cup oil

1 (8 ounce) container sour cream

1 (3.9) ounce box instant vanilla pudding 

½ cup molasses

4 eggs

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground allspice

Preheat the oven to 350 degrees.  Line pans with parchment and nonstick spray.  As I was making two small cakes, I prepared two 6-inch pans and one 8-inch pan.

Place all ingredients in the bowl of a stand mixer and mix until smooth.

Divide evenly between the pans.  Cook for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cream Cheese Frosting

12 ounces cream cheese, softened

¾ cup butter, softened

¾ pound (about 6 cups) powdered sugar

¾ teaspoon vanilla extract

Pinch of salt

Beat together the cream cheese and butter until smooth.

Add the remaining ingredients and beat until combined.  Frost cakes. Topping with gingerbread cookies, if desired.