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.