As moist and spicy as this cake is, it's entirely possible you might start making it to fill your kitchen with the aroma of ginger, cinnamon and cloves!
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
2 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 Tbsp. butter, softened
1 tsp. ground ginger
3 cups powdered sugar, sifted
1/4 cup chopped crystallized ginger
1/2 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake in 13x9-inch pan as directed on package, mixing 2 Tbsp. ground ginger, cinnamon and cloves into batter before pouring into pan. Cool completely.
Beat cream cheese and butter in large bowl with mixer until well blended. Beat in 1 tsp. ground ginger. Gradually add sugar, beating well after each addition. Spread onto cake; top with crystallized ginger and nuts.
Enjoy a serving, one square, of this tasty dessert on occasion.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Sprinkle top of frosted cake with a dash of ground cinnamon.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.