Gingerbread Bundt Cake
This Gingerbread Bundt Cake is a festive bakery-style dessert made at home. This show-stopping treat will impress everyone at your next holiday party! It's simple to make using a store-bought cake mix.
Servings: 16 Servings
Calories: 432kcal
Ingredients
Cake
- 15.25 ounce spice cake mix
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3.9 ounce instant vanilla pudding mix
- 1/2 cup molasses
- 1 cup sour cream
- 4 large eggs
- 1/2 cup water
- 1/2 cup canola or vegetable oil
- Festive Topping Options: Crushed gingerbread cookies, candied ginger, chopped nuts, holiday sprinkles, sugared cranberries, and pomegranate seeds.
Cream Cheese Frosting
- 8 ounce cream cheese softened
- 1/4 cup salted butter room temperature
- 3-3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Grease a Bundt pan with butter or nonstick spray
- In a large mixing bowl, combine the spice cake mix, ground ginger, cinnamon, cloves, instant vanilla pudding mix, molasses, sour cream, eggs, water, and oil. Mix with a whisk or hand mixer on medium speed just until combined and smooth.
- Pour the cake batter into the prepared pan. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes, then invert the cake onto a cake plate. Allow the cake to cool completely before frosting.
- For the icing, in a medium bowl, beat together the softened cream cheese and butter with a spatular or hand mixer on medium-high speed until creamy and smooth.
- Add powdered sugar and vanilla, and mix again until smooth.
- Fill a pastry or Ziploc bag and cut off the corner. From the outside in, squeeze and pull a line of frosting up and over the cooled cake, into the center hole. Repeat around the whole cake. Slice and garnish as desired.
Video
Notes
Tips and Substitutions
- Don’t skip the pudding mix. This enhances the festive spices, ensures it's never too dry and that you'll get the best results!
- Fully soften the cream cheese for the frosting as well as the butter. Use room temperature ingredients to ensure it has the right consistency and mixes evenly. Also, DO NOT add the frosting until you have a cool cake!
- Grease the bundt pan thoroughly. This ensures it unmolds with a beautiful shape.
- Don’t over-bake the bundt. This will make it tough and hard in texture.
- Substituting Molasses: For a lighter cake, consider using a combination of honey or maple syrup with light brown sugar or dark brown sugar in place of molasses.
- Box Cake Mix: While spice cake mix is recommended, you can use gingerbread cake mix for an even bolder ginger flavor.
- Add-Ins: Want a little extra texture? Toss in some chocolate chips or chopped nuts to the batter before baking. Orange zest is an excellent flavor addition too!
- Pan Size: You can also bake this cake in a 13x9-inch baking dish. Layer cakes are great for the holidays as well. To do this, bake the batter in 2 square or round pans and adjust the bake time accordingly. You can also make gingerbread cupcakes with this recipe!
Storage
Store the cake in an airtight container in the fridge for up to four days. Bring to room temperature before serving. You can also freeze the cake as well for up to 2 months. We recommend slicing the cake and storing in individual slices with plastic wrap and in a container or aluminum foil for ease.Nutrition
Serving: 1slice | Calories: 432kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 330mg | Potassium: 334mg | Fiber: 1g | Sugar: 53g | Vitamin A: 283IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 2mg
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