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Tunnel of Lemon Pumpkin-Ginger Cake

Source of Recipe


Pillsbury






List of Ingredients



• 1 3/4 c. sugar
  
• 3/4 c. butter, softened
  
• 2 eggs
  
• 1 c. canned pumpkin
  
• 1 c. milk
  
• 1 t. vanilla
  
• 2 3/4 c. flour
  
• 1 t. baking powder
  
• 1 t. baking soda
  
• 1 t. salt
  
• 1 t. cinnamon
  
• 1/4 t. cardamom or allspice
  
• 1/4 t. cloves
  
• 2 t. grated fresh gingerroot
  
• 1 (15.75 oz.) can lemon pie filling
  






Instructions



1. Heat oven to 350 degrees. Generously grease and lightly flour a 12 c. bundt pan. In a large bowl, combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add pumpkin, milk and vanilla. Beat well.
   
   
2. Mix dry ingredients. Add to wet mix. Beat at low speed until smooth. Reserve one cup of batter. Pour remaining batter into prepared pan.
   
   
3. With a teaspoon, form a groove about 1" deep in center of ring. Spoon lemon filling into groove, being careful not to have filling touch pan. Cover with reserved batter; spread carefully.
   
   
4. Bake for 60 - 65 minutes or until cake pulls away from the sides of the pan. Cool in pan 1 hour. Invert onto serving plate. Cool completely. Store in refrigerator.