white chocolate chip pumpkin ginger cake!

Happy New year!!! And what a day to bake!! You can use this recipe for cake, loaves, cupcakes. I opted to use this recipe as a cake, using an old decorative spring form pan. I also added white chocolate chips. Enjoy!

Original recipe makes 24 cupcakes
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2. teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 1-2 cups white chocolate chips ( optional)


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. For cakes, adjust time, mine took 75 minutes to bake. After cooling, I sprinkled a mixture of a few tsp of sugar, nutmeg and cinnamon






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Mmmm……Apple & Pumpkin Spice Cake (Another take on the 4 layer cake)

Yes…..APPLE AND PUMPKIN…such a great combo!  There are dozens of Spice cake recipes online if you really want to thing from scratch. Tonight, I was on a time crunch, so I used the basic Duncan Hines Spice Cake mix. Added some pumpkin puree, applesauce or apple slices, some raisin, pumpkin spices, and a real finger-licking recipe for a whip topping.




1 box of Pumpkin Spice Cake mix or you can use yellow cake mix

3 eggs

1 cup of water


2 tablespoons of applesauce or you can slice 2 apples–slice thinly

1 can of 15 oz pumpkin puree–set aside half of the can for the whip topping



dash of cinnamon, nutmeg, cloves, all-spice, ginger



1  8 oz of neufchatel cream cheese

 pumpkin puree left over from cake mix above

1 small tub of whip topping or light whip topping

pumpkin spice as listed above as well.

1 cup of powdered sugar.



The recipe is pretty simple as you will follow the directions on the box. Remember to set aside half of the can of pumpkin puree. after you ix the ingredients to the cake batter, you will add the spices, 2 tablespoons of applesauce and 1/2 can of pumpkin puree. I used two baking pans that were greased and light floured. Bake at 350 for 25 minutes or until a toothpick comes out clean. Cool.


For the whip topping:


Whip the cream cheese until smooth. Add the powdered sugar, pumpkin puree, pumpkin spices and mixed well. Fold in the whip topping and place in fridge to keep cool as the cake cools down completely. The whip topping will be kinda fluffy. Once the cake cools down, you can either split the cake into 4 layers or you can keep it as 2 layers. I used almost all the whip topping in between the layers of cake. Unlike the 4 layers cake cake as I posted previously, I coated the entire cake with the whip topping. It is so versatile, you can place this whip topping on any apple or pumpkin cake!


OMG! Four Layer Pumpkin Cake

Super Luscious, Super caramely, Super Pumpkineny!!! I actually made this last year and had to share it! Thanks to Kraft Recipes, http://www.kraftrecipes.com,  this will get a few comments from your guests. It calls for yellow cake mix, I used spice cake mix instead.




1 pkg.  (2-layer size) yellow cake mix or SPICE cake mix
1 can  (15 oz.) pumpkin, divided
1/2 cup skim  milk
1/3 cup   oil
4 eggs
1-1/2 tsp.  pumpkin pie spice, divided OR a mix a dash of nutmeg, all spice, cinnamon, and cloves
1 pkg.  (8 oz.)  Cream Cheese, softened OR Neufchatel cheese -lower in fat, its what I use in most recipes calling for cream cheese
1 cup  powdered sugar
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed-I used the FAT FREE whip topping
1/4 cup   caramel ice cream topping–I placed the glass jar in hte microwave until it liquified.
1/4 cup  chopped PLANTERS Pecans

Heat oven to 350°F.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping, again I placed the jar in the microwave, 30 seconds each time until the caramel looked like liquid,  just before serving; top with nuts. Refrigerate any leftovers, which most likely you wont have any!! 🙂




This is my absolute favourite soups to cook! not only does it taste DELISH, it also give me an excsue to use my Pumpkin shaped soup bowl



You can either use a huge can of Libby’s pureed Pumpkin or you can use fresh pumpkin-about 2 lbs. Pretty simple recipe. Enjoy!



1 can  32 oz of pumpkin puree

1 tbsp olive oil

2-4 shallots, chopped

2-3 celery stalks, sliced

3-4 carrots, chopped 


1/2 tsp ground cinnamon

2 tsp cumin

a dash of allspice

a dash of cloves

dash of nutmeg

salt and pepper to taste

5 cups of vegetable stock.

For Garnish: either sour cream, greek yogurt, or parmesan cheese.


Heat oil in 3 quart saucepan. Add shallots and celery and saute about 5 minutes. Add carrots and (again add potatoes–OPTIONAL) saute 5 minutes longer. Add cumin, cinnamon, cloves and nutmeg. Stir fry 2 minutes. Add pumpkin and vegetable stock. Bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Make sure to taste –my favourite part!- and adjust more seasonings if need be.


Blend soup in food processor or blender/ hand blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of greek yogurt or sour cream, and some parmesan cheese.  Makes 4 to 6 servings.