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–+ servings
A finished gingerbread cake with cream cheese frosting.
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4.29 from 42 votes

Easy Gingerbread 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.
Prep Time10 minutes
Cook Time30 minutes
Cool Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 529kcal
Author: June Albertson-Dick

Ingredients

Gingerbread Cake

  • 1 box spice cake mix {13.25 ounces}
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ⅓ cup vegetable oil
  • ½ cup molasses
  • ½ cup milk {I used 1%}
  • 3 eggs

Toppings

  • 1 cup prepared cream cheese frosting {or vanilla}
  • 3 tablespoons caramel topping
  • 2 tablespoons gingerbread sprinkles

Instructions

  • First, preheat the oven to 350°. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Gingerbread Cake

  • 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.
  • Then, 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.
  • 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.

Notes

  • Use a nonstick Bundt pan for easy cake release.
  • Spread the batter evenly for even baking.
  • Make homemade cream cheese frosting from the Snickerdoodle Bundt Cake recipe.
  • Wait 10 minutes before inverting the cake to help it release from the pan.
  • Store the Gingerbread Cake in the refrigerator for up to 3 days.
     

Nutrition

Serving: 1slice | Calories: 529kcal | Carbohydrates: 80g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 455mg | Potassium: 478mg | Fiber: 1g | Sugar: 64g | Vitamin A: 98IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 4mg