Nothing says holiday season like the warm, spicy aroma of gingerbread! This recipe for gingerbread bundt cake is the perfect festive dessert to serve at your next holiday gathering. Made with a cake mix for convenience, this recipe delivers a moist, flavorful bundt cake that will impress your family and friends. Whether you’re looking for a Christmas bundt cake or just a delightful dessert to enjoy on a cozy winter evening, this recipe is a must-try.
This recipe uses simple ingredients and minimal effort to create a show-stopping gingerbread cake bundt dessert. We cut down on prep time by starting with a gingerbread cake mix without sacrificing flavor. It’s a versatile dessert—dress it up with a glaze, powdered sugar, or serve it plain. Perfect for holiday dinners, potlucks, or as an edible gift, this cake will be the star of your dessert table!
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Why We Love This Gingerbread Bundt Cake
- It’s quick and easy – Starting with a cake mix saves time while delivering delicious homemade flavors.
- Full of festive flavors – The perfect combination of warm spices like ginger, cinnamon, and clove makes this the ideal Christmas bundt cake.
- Makes a beautiful presentation – The bundt shape adds an elegant touch that makes it look like you spent hours in the kitchen!
Ingredient Notes and Substitutions
- Gingerbread cake mix: The star of the recipe. Using cake mix is quick and easy. It provides the base of the cake with a rich ginger flavor. 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: Adds moisture and richness. 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 m 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.
- Kosher salt: Balances sweetness and highlights the spices. If you substitute it with table salt, use half the amount.
- Powdered sugar (confectioners sugar) and heavy cream: For the glaze. Milk can be used for a lighter glaze, but heavy cream provides a decadent finish.
- Vanilla extract: Adds a subtle warmth to the glaze.
- Baking spray and all purpose flour to grease and flour the baking pan. Or use a baking spray like Baker’s Joy
Recipe Variations
- Cranberry Cake – Fold up to 3/4 cup of fresh or dried cranberries into the batter. Top the glaze with sugared cranberries for a festive, tart addition.
- Lemon-glazed Spice – Replace the vanilla extract with fresh lemon juice and zest in the glaze. The citrusy glaze pairs beautifully with the warm spices of the gingerbread.
- 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.
- Molasses Glaze – add 1 tablespoon of molasses to the icing glaze, reducing the amount of heavy cream (or butter) to 4 tablespoons.
- Maple Glaze – add 1 tablespoon of maple syrup, reducing the amount of heavy cream (or butter) to 4 tablespoons for the icing glaze.
If you are looking for an easy two-ingredient holiday dessert with delicious vanilla icing, our cinnamon roll bake with apple pie filling only has two ingredients and is ready in less than 30 minutes!
Equipment Used in This Recipe
- Bundt pan
- Mixing bowls
- Whisk
- Hand or stand mixer
- Cooling rack
Are you looking for a cake recipe that doesn’t use a bundt pan? You’ll love our cherry cola cake with fudge frosting recipe.
How to Make a Bundt Cake
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and flour the bundt pan to ensure an easy release after baking.
Be sure to generously spray your bundt pan with cooking spray to prevent sticking, then sprinkle the cooking spray with all-purpose flour. Shake out any excess flour. Or use a baking spray like Baker’s Joy. I highly recommend using a non-stick bundt pan. - Mix Dry Ingredients: Whisk together all dry ingredients in a large mixing bowl.
- Add Wet Ingredients: Follow the gingerbread cake mix box instructions for wet ingredients (usually eggs and water). Add them to the bowl with the dry ingredients. Using a hand or stand mixer with the paddle attachment, beat on medium speed until smooth and fully combined.
- Bake the Cake: Pour the cake batter evenly into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely.
- Prepare the Glaze: While the cake cools, whisk together the glaze ingredients in a small bowl.
Enjoy this beautifully spiced and moist gingerbread bundt cake at your next holiday gathering!
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🎯 TFN Pro Tip
To add a festive touch, sprinkle the bundt gingerbread cake with crushed candy canes or holiday-themed sprinkles!
Serving Suggestions
This bundt gingerbread cake recipe pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it with a hot cup of coffee, hot cocoa, tea, or eggnog for the ultimate holiday treat.
Recipe FAQs
Absolutely! 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.
Yes, but the pudding mix adds moisture and a rich texture to the cake. If you skip it, the cake may be slightly drier. To compensate, add 3 tablespoons of sour cream or Greek yogurt to the batter and double the amount of vanilla extract.
Be sure to generously spray your bundt pan with cooking spray to prevent sticking. Then sprinkle with all purpose flour. The combination helps to prevent cakes from sticking. A non-stick bundt pan is highly recommended.
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).
Yes! If serving a crowd, you can double the recipe and bake it in two bundt pans or two cake pans. If you are using two cake pans you don’t need to adjust the baking time.
Store any leftover gingerbread bundt cake in an airtight container at room temperature for up to 3 days.
Absolutely. Skip any frosting and let the cake cool completely. 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.
Other Holiday Recipes to Consider…
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Gingerbread Bundt Cake
Equipment
Ingredients
For the cake:
- 2 boxes gingerbread cake mix (plus ingredients listed on the box) (14.5 ounce boxes)
- 1 package instant vanilla pudding mix (3/4 ounce size)
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground clove
- ¼ teaspoon allspice (optional) or nutmeg
- cooking spray and flour or use baking spray like Baker's Joy
For the vanilla glaze:
- 1 cup powdered sugar (confectioners sugar) sifted
- 5-6 tablespoons heavy cream or melted unsalted butter
- ½ teaspoon pure vanilla extract
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.Using a non-stick bundt pan is highly recommended. 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.
- While the cake cools, prepare the glaze by mixing together 1 cup powdered sugar, 5-6 tablespoons heavy cream (or melted butter) and ½ teaspoon pure vanilla extract in a small bowl until smooth. Drizzle 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
- 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 9×13 pan. Adjust baking times accordingly (check the cake mix box for guidance on baking times for that size pan).
- 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.
Nutrition
Dani says
As soon as I saw how beautiful this cake was I knew I had to make it. It tastes as great as it looks too!