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raisin filled gingerbread cake

(1 rating)
Soos avatar
Recipe by
SK H
@Soos
Salt Life, FL

I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream. Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can add as many raisins as your want. Yum. If you even remotely like gingerbread you will like this cake. I have to say it is one of the best cakes I have made, but then I love gingerbread. A good movie, a piece of raisin filled gingerbread cake, and hot chocolate what more could you ask for on a cold windy afternoon.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For raisin filled gingerbread cake

  • CAKE
  • 1 pkg
    betty crocker gingerbread or your own recipe of gingerbread
  • 1/4 c
    sugar
  • 1
    egg
  • 1 c
    water
  • FILLING
  • 8 oz
    cream cheese softened
  • 1 tsp
    vanilla
  • 1 c
    raisins
  • 1/4 c
    brown sugar
  • 4 Tbsp
    applesauce
  • 1 Tbsp
    butter
  • 1/2 c
    powdered sugar
  • TOPPING
  • 1 pkg
    cool whip

How To Make raisin filled gingerbread cake

  • 1
    Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
  • 2
    To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
  • 3
    As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
  • 4
    Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
  • 5
    Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
  • 6
    Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
  • 7
    Refrigerate 1 hour before serving so the cream cheese filling firms up.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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