Spiced Pumpkin Gingerbread Cake

State Fair of Texas 2022 "Best Low-Sugar Bundt Cake"

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Spiced Pumpkin Gingerbread Cake Plated

Spiced Pumpkin Gingerbread Cake: Denese Johnson baked this cake for the 2022 State Fair of Texas and won “Best Low-Sugar Bundt Cake.” Ginger, cinnamon, pumpkin, and maple syrup flavor this cake to greatness. Its taste makes it perfect for fall and holiday baking.

Overhead shot of Spiced Pumpkin Gingerbread Cake

Denese sweetened her Spiced Pumpkin Gingerbread Cake with Splenda Magic Baker, a zero calorie sweetener you use 1:1 for replacing sugar. As a result, this cake is less indulgent than others. Denese used both the classic and brown sugar versions of Splenda Magic Baker. The recipe also calls for canned pumpkin and sugar-free maple syrup, adding to the sweetness and complexity of flavors. (You could also use fresh baked pumpkin also.) You finish this fabulous cake with a rum butter glaze. This makes for a moist, rich bite with every forkful.

Spiced Pumpkin Gingerbread Cake with Ice Cream


This Spiced Pumpkin Gingerbread Cake pairs perfectly with ice cream. My personal favorite is serving it with Kemp’s seasonal cinnamon flavor ice cream. Delightful! We highly recommend you make this soon!

Denese Johnson

Hats off to Denese for this delicious cake you’re going to want to bake again and again. Look for more recipes from Denese in the coming months as she has won MANY blue ribbons in her day. We’re bound to make another soon.

We now have quite a number of winning State Fair of Texas recipes. If you want to peruse more, simply search for Texas in the search bar that you can find on this page, here.

Happy Baking!



Spiced Pumpkin Gingerbread Cake

2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup Splenda Magic Baker brown, zero calorie sweetener
1 cup Splenda Magic Baker zero calorie sweetener
1 (15 ounce) can pumpkin (or fresh/baked)
1/2 cup sugar-free maple syrup
1/2 cup melted butter
nonstick cooking spray
Rum Butter Glaze
1/4 cup butter
1 cup Splenda Magic Baker zero calorie sweetener (ground to powder)
1/4 cup spiced rum
1/4 cup water

Preheat oven to 350° F. Spray pan with nonstick spray. To make the cake, sift all dry ingredients into medium bowl and set aside. In another medium bowl, whisk together the wet ingredients. Add dry ingredients to the wet. Stir until just combined. Pour into pan. Bake 50 to 55 minutes, until toothpick inserted in the center comes out clean. To make the glaze, put all glaze ingredients in medium size saucepan over medium heat. Stir constantly. Once it starts to boil, cook 5 minutes. When the cake comes out the oven, poke holes in the top and drizzle part of the glaze on top. Let sit 10 minutes and turn out onto a plate. Brush cake with remaining glaze and serve.

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