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Ingredients
US|METRIC
8 SERVINGS
- 14.5 oz. cake mix (gingerbread)
- 1 1/2 qt. butter pecan ice cream (slightly softened)
- confectioners sugar
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Directions
- Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
- Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers® Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down.
- Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium490mg20% |
| Potassium60mg2% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber<1g2% |
| Sugars47g |
| Vitamin A10% |
| Vitamin C |
| Calcium20% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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