I may be biased... but I honestly feel like this is the most beautiful cake! This Gingerbread Cake Recipe made with pudding mix is topped with a creamy frosting drizzle and festive gum drops. If you want the wow factor with your next bake this bundt cake is sure to impress. Let's get to baking!
Recipe Ingredient Notes
- Gingerbread cake mix - If gingerbread mix isn't available, substitute with spice cake mix and add extra ginger. You'll need to add the ingredients listed on the cake mix- like large eggs, vegetable oil, and water.
- Instant vanilla pudding mix - Using instant vanilla pudding mix adds moisture and a rich texture to the gingerbread bundt cake recipe, making it extra soft and decadent. If you don't have pudding you could substitute 3 tablespoons of sour cream or Greek yogurt to the batter and double the amount of vanilla extract.
- Spices (ginger, cinnamon, clove, allspice) - Customize the spice level (or add nutmeg) to your taste to enhance the festive flavor.
- Baking spray and all-purpose flour - to grease and flour the baking pan. Or use a baking spray like Baker's Joy
- White frosting-in a squeeze style tube to create the signature drizzle.
Ways to Enjoy Every Bite
This gingerbread cake from cake mix tastes great with a scoop of vanilla ice cream. Serve it with a hot cup of coffee, hot cocoa, tea, or eggnog for the ultimate holiday treat. For a festive dessert spread, pair it alongside other seasonal favorites like Dr Pepper cake recipe or pear crumble recipe to give your guests a delicious variety.
Place the cake on a cake platter and decorate the base with pomegranate seeds or cranberries and rosemary for a festive touch.
Enjoy this cake after having a savory dinner of Dutch Oven Carnitas.
How to Make Gingerbread Bundt Cake
Step 1: Preheat oven to 350°F. Generously spray a bundt pan with cooking spray and dust with flour (or use baking spray). In a large mixing bowl, whisk together the gingerbread cake mix, instant vanilla pudding mix, ground ginger, cinnamon, clove, kosher salt, and allspice (or nutmeg) until well combined.
Step 2: Add the wet ingredients listed on the cake mix boxes (eggs and water) to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and well combined. Pour batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Step 4: Squeeze frosting in a drizzle over the cooled cake and allow it to set. Optional: Spray fresh cranberries with water, roll in super fine or powdered sugar, and arrange on top of the cake along with sugared gum drops if desired.
Can I Make This Gingerbread Cake From Cake Mix Without A Bundt Pan?
Yes! You can use a loaf pan or a 9×13 pan instead. Adjust baking times accordingly (check the cake mix box for listed times).
Recipe Tips from Mrs. G
- Don't skip the pudding mix. The instant vanilla pudding mix adds moisture and creates a tender, bakery-style crumb that keeps this gingerbread bundt cake from drying out.
- Let the cake cool before inverting. Cooling the cake in the pan for exactly 10 minutes allows it to set just enough to hold its shape when inverted. If you try to remove it too early, it may fall apart. If you wait too long, it might stick to the pan.
- Use cookie icing for the frosting. This saves you time from loading cake frosting into a piping bag. Purchase the cookie icing that is already in a squeeze tube for the same look!
Storing Leftovers
Store any leftover gingerbread cake recipe in an airtight container at room temperature for up to 3 days. For freezer storage, wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Gingerbread Cake Recipe
Equipment
- non-stick cooking spray or Baker's Joy
- balloon whisk
- stand mixer
- cooling rack
- cake pan - bundt
Ingredients
Cake ingredients
- 2 boxes gingerbread cake mix plus ingredients listed on the box 14.5 ounce boxes; see notes for substitutions.
- 1 package instant vanilla pudding mix ¾ ounce size; see notes for substitutions.
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt to substitute it with table salt use half the amount
- ¼ teaspoon ground clove
- ¼ teaspoon allspice optional or nutmeg
- cooking spray and flour or use baking spray like Baker's Joy
- 8 ounces white frosting see notes
Optional
- fresh cranberries or sugared gum drops
- super fine sugar or powdered sugar
Instructions
- Preheat your oven to 350°F. Prepare your bundt pan by generously spraying it with cooking spray, then sprinkle with all-purpose flour. Shake any excess flour from the pan. Or use a baking spray like Bakers Joy. Set aside.
- In a large mixing bowl, whisk together the gingerbread cake mix, instant vanilla pudding mix, ground ginger, cinnamon, clove, Kosher salt, and allspice or nutmeg (optional). Be sure they're well combined to distribute the spices evenly.
- Add the wet ingredients listed on the box (eggs and water) to the mixing bowl containing the dry ingredients. Using a hand or stand mixer, beat the ingredients on medium speed for about 2 minutes until the batter is smooth and well combined.
- Pour the batter into the prepared bundt pan. Bake for 50-55 minutes or until a cake tester or toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Using a tube of cookie icing style frosting or a pipping bag drizzle frosting over the cooled bundt cake and allow it to set before serving.
Optional
- Spray fresh cranberries with water and roll them in super fine or powdered sugar, or use sugared gum drops, and top on the cake as shown above.
Notes
- Be sure to get the frosting that is in a squeeze tube (also known as cookie icing) to get that signature drizzle effect. You can also use regular cake frosting in an pipping bag.
- If gingerbread mix isn't available, substitute with spice cake mix and add extra ginger.
- Using instant vanilla pudding mix adds moisture and a rich texture to the cake, making it extra soft and decadent. If you skip it, the cake may be slightly drier. To compensate, try adding 3 tablespoons of sour cream or Greek yogurt to the batter and double the amount of vanilla extract.
- If you prefer a stronger spice flavor, increase the amounts of ginger and cinnamon to 1 teaspoon.
- You can double the recipe by using two cake (bundt) pans. Depending on your stand mixer or mixing bowl size, you might have to prepare the batter mix separately. The baking time doesn't change.
- To make this without a bundt pan, use a 9x13 pan. Adjust baking times accordingly (check the cake mix box for guidance on baking times for that size pan).
- To add a festive touch, sprinkle the bundt gingerbread cake with crushed candy canes or holiday-themed sprinkles!
- Cranberry Cake - Fold up to ¾ cup of fresh or dried cranberries into the batter. Top the glaze with sugared cranberries for a festive, tart addition.
- Nutty Gingerbread - Mix in ½ cup of chopped pecans, walnuts, or almonds for a nutty crunch. Garnish the glaze with a sprinkling of toasted nuts.
- Boozy Gingerbread Cake - You can replace some of the water with dark rum, brandy, or bourbon for an adult twist. Alternatively, add a splash of liqueur (like Baileys or Kahlua) to the glaze for a boozy kick.
- Store any leftover gingerbread bundt cake in an airtight container at room temperature for up to 3 days.
- For longer storage, let the unfrosted or decorated cake cool completely. Then wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- This cake tastes even better the next day as the flavors develop. Bake it the day before and store it in an airtight container. Glaze it just before serving for the freshest look.
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