489 ginger cake recipes

Gingerbread house cake: a warmly spiced two-layer gingerbread cake filled with cream cheese frosting and candy, then decorated like a gingerbread house. All the festive fun without the structural engineering.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

A great Autumn favorite, with a bit of added "zing". NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

If you're thinking of entering a baking contest, then try this delicious and decadent cake that may help you win first prize!

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

"A tall, impressive cake that showcases the flavors and smells of the holidays. A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist. It fills the house with a fragrance that beats the most expensive holiday-scented candle. It will be talked about long after the party is over." Source: The Pastry Queen Christmas, by Rebecca Rather

Spiced Angel-Food Cake with Cran-Apple Topping recipe

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Old-fashioned ginger cupcakes made with molasses, cinnamon, sour milk, and cake flour. Dark, spicy, and tender with a warm gingerbread flavor.

Pumpkin nut cake (a.k.a. pumpkin dump cake) layered with spiced pumpkin custard, dry yellow cake mix, chopped nuts and melted butter on top. Bakes into a gooey-bottom, crisp-top fall classic.

Pumpkin cobbler with a spiced pumpkin custard base topped with dry yellow cake mix, melted butter, brown sugar, and nuts. Like pumpkin pie crossed with a dump cake. No mixing the topping required.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

Crockpot dark wheat bran bread bakes hands-off in a slow cooker with whole wheat, soy flour, bran cereal, and molasses. A no-oven yeast loaf with a moist crumb and dark malty flavor.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.