Gingerbread isn’t just for Christmas. No, no my friend, it is awesome year-round and I absolutely love the light flavor. It takes me back to my childhood when my mom served it warm with a side of whipped topping, and the topping would melt into the cake making it even more moist with each bite.
Not only is this cake a classic recipe that makes my heart happy, it is so easy to make! You probably have everything in your pantry already, save maybe the butterscotch topping which really isn’t needed. I like this made in a square sheet pan just like when I was little, and I always serve up big squares to my husband and kids. They are so spoiled!
Recipe and photo courtesy of Betty Crocker.
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Quick Tip: Get the whipped topping that you whip yourself, and start with a chilled bowl so it is done faster and ready to top this amazing cake.