Pumpkin Eggnog Gingerbread
servings: 8
prep time
10
total time
35
ingredients
4
Pumpkin Eggnog Gingerbread
servings: 8
-
INGREDIENTS:ingredients
- 1 box (14.5 ounces) gingerbread cake mix
- Large eggs (according to package directions)
- Hood® Pumpkin Eggnog, substituted for water (according to package directions) + 3 Tbsp.
- 1 cup confectioner’s sugar
-
DIRECTIONS:directions
Preheat oven to recommended temperature on cake mix package. Grease an 8” round baking pan.
In a large mixing bowl, combine cake mix with required eggs, and oil, if any is necessary. Omit the water, and add the same amount of eggnog in its place. Mix and bake according to package instructions.
When done, turn cake out on a wire cooling rack and cool completely.
In a medium microwave safe mixing bowl, combine 3 tablespoons eggnog and confectioner’s sugar until smooth. Cover and microwave for 30 seconds or until warm.
Serve cake topped with warm glaze.
-
comments
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment. Click here for more information.
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment. Click here for more information.