9 servings (serving size: 1 cake square and about 1 tablespoon whipped topping)
2 teaspoons all-purpose flour
5 tablespoons butter
1/3 cup packed brown sugar
2/3 cup molasses
2 large eggs
2 teaspoons ground ginger
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup fat-free milk
1 1/2 teaspoons grated orange rind
1 1/2 cups all-purpose flour
1/2 cup frozen fat-free whipped topping, thawed
How to Make It
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray; dust bottom of pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add sugar, stirring with a whisk. Add molasses and eggs; stir with a whisk until smooth. Add ginger, pumpkin pie spice, baking soda, mustard, and salt; stir well with a whisk. Add milk and orange rind; stir well with a whisk. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Pour batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into squares. Serve with whipped topping.
Absolutely love this cake--so tender and delicious, so quick and easy to make! I doubled the ginger and used a dash of cinammon and clove instead of pumpkin pie spice. Baked in a glass pan for two-three minutes longer than suggested. Great by itself, with topping or ice cream, or even with cottage cheese and fruit for a quick breakfast.
This was so easy to make with ingredients I always have on hand. I would say it is fairly close to gingerbread with a little kick. It is very tasty and goes well with a scoop of low-fat vanilla ice cream. It is a perfect dessert to make on the spur-of-the-moment. I love that it is made in one bowl and makes very few dirty dishes. Plus, I don't have to pull out a mixer to make it.
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