Last week I shared with you my favorite Gingerbread Cookie recipe but what about a cake? This Easy Gingerbread Bundt Cake recipe is so much fun for the holidays and best of all…it is a cinch to make because it starts with a cake mix. Top with store bought frosting {or make your own}, a drizzle of caramel sauce and gingerbread sprinkles for a super fun and extra festive Bundt cake. Your Christmas dessert table just got fun again!
Do you love festive Bundt cakes? Try this Cranberry Upside Down Bundt Cake!
What is Gingerbread?
The definition of gingerbread is a cake that is made with molasses and flavored with ginger.
As the dessert world would have it…gingerbread is more a term used to describe many different baked items. All of which are flavored with ginger and sweetened with items like molasses or even honey.
In fact, the flavor of gingerbread comes in many different forms. My favorite of which is these Easy Gingerbread Cookies and this amazing Gingerbread Bundt Cake recipe!
Ingredients need to make this Gingerbread Bundt Cake Recipe
- Spice Cake Mix-a perfect base for gingerbread because of the spices in the cake mix.
- Ground Ginger-while in the spice cake mix, extra is added for the awesome ginger taste we all know and love.
- Cinnamon-added for extra spice and flavor.
- Vegetable Oil-for a super soft cake that makes you come back for more.
- Molasses-for added sweetness and a bit of dense texture to the cake.
- Milk-used instead of water to give the cake more of a rich taste.
- Eggs-for structure and to add an awesome chewy texture.
- Prepared Frosting-a easy way to add sweetness.
- Caramel-drizzled over the top for a little added amazingness.
- Gingerbread Sprinkles-sprinkled over the top of the cake so that everyone knows exactly what kind of cake it is.
How to make a Gingerbread Bundt Cake with a Cake Mix
- Combine the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk and eggs in a medium bowl. Mix using a handheld {or stand} mixer until everything is incorporated.
- Pour the cake batter into a Bundt pan that has been liberally sprayed with nonstick cooking spray.
- Bake in a 350 degree oven for 25-30 minutes or until a toothpick inserted near the center comes out with only a few crumbs {but not any raw cake batter}. Allow the cake to cool in the Bundt pan for 10 minutes, then invert it onto your cake plate.
- Once the cake is completely cooled, top with prepared vanilla {or cream cheese} frosting, drizzle with caramel and sprinkle with gingerbread sprinkles.
What if I don’t have a Spice Cake Mix
If you don’t have a spice cake mix then not to worry. You can make one using a yellow cake mix easily with a few added spices.
The ratio is: 1 yellow cake mix, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon or either ground cloves or allspice. Combine the ingredients and whisk until everything is evenly incorporated.
5 Reasons to love this Gingerbread Bundt Cake
- It starts with a spice cake mix which means that a lot of the spice is already in there.
- You can control how much ground ginger and cinnamon you want to add, although I think the amount in the recipe is perfect.
- The cake only requires one bowl to make it.
- Baking the cake in a Bundt pan makes it look super impressive without any extra work.
- The toppings can all be purchased at the store, so they are super easy and the best part…totally adorable.
Frequently Asked Questions:
What kind of molasses should I use?
You should use the unsulfured molasses. Light or dark is really a preference and the brand is too. Grandma brand is the one I use but there are other great brands as well.
How do I store this Bundt cake?
This Gingerbread Bundt Cake recipe is best stored in the refrigerator for up to 3 days.
It can also be frozen without frosting, caramel and sprinkles for up to 3 months.
Do you love Christmas desserts? Try these recipes…
- Cranberry Orange Bottom Bundt Cake
- Chocolate Peppermint No Bake Cheesecake
- Gingerbread Men Cookies
- Cream Cheese Sugar Cookies
- Eggnog Coffee Cake
- No Bake Peppermint Oreo Bark
Easy Gingerbread Bundt Cake Recipe with a Cake Mix
Spice cake mix and other easy to find ingredients are transformed into the ultimate Gingerbread and baked in a Bundt pan. This holiday cake is festive, fun and totally delicious.
Ingredients
Gingerbread Cake
- 1-15.25 ounce box spice cake mix
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- â…“ cup vegetable oil
- ½ cup molasses
- ½ cup milk {I used 1%}
- 3 eggs
Toppings
- 1 cup prepared vanilla or cream cheese frosting
- 3 tablespoons caramel topping
- 2 tablespoons gingerbread sprinkles
Instructions
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Preheat oven to 350°. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
Gingerbread Cake
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Combine the spice cake mix, ground ginger, cinnamon, vegetable oil, molasses, milk and eggs in a medium bowl. Use a handheld {or stand} mixer to combine the ingredients until everything is incorporated. Pour the gingerbread cake batter into the prepared Bundt pan, making sure it is in an even layer.
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Bake for 25-30 minutes or until a toothpick inserted near the center comes out with only a few crumbs. Remove from the oven and allow the cake to cool for 10 minutes before inverting the Bundt cake onto your serving plate.
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Once the cake is completely cooled, spread the prepared frosting over the top of the cake, drizzle the frosting with caramel topping and sprinkle with gingerbread sprinkles. Serve or store covered in the refrigerator for up to 3 days. This cake can also be frozen for up to 3 months.
Recipe Notes
NOTE:Â Add orange zest to the cake batter and prepared frosting for a fresh flavor.
Delicious! I added fresh grated ginger, cloves, nutmeg, all spice, and orange zest! It was amazing!
I am so glad you loved it. The additions sounds amazing. 🙂