Gingerbread Bundt Cake with Cream Cheese Frosting

Name: Gingerbread Bundt Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 (15.25 oz) box spice cake mix; 1 (3.4 oz) box instant vanilla pudding mix; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1 cup sour cream; 4 large eggs; 1/2 cup molasses; 1 cup water; 1/2 cup vegetable oil; 8 oz cream cheese, softened; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; Gingerbread sprinkles, for garnish; Sugared cranberries, for garnish

This gingerbread bundt cake combines spice cake mix with molasses, ground ginger, cinnamon, and cloves for deep, festive flavor, finished with tangy cream cheese frosting. It's a simple, moist dessert that delivers holiday appeal without complicated techniques.

🌍American 🏷️Gingerbread 🏷️Bundt cake 🏷️Cake 🏷️Dessert Holiday baking

🏷️

🏷️Christmas

-0:00

dinnerin321onTikTok

Total

1h 10m

Servings

12

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 (15.25 oz) box spice cake mix
1 (3.4 oz) box instant vanilla pudding mix
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup sour cream
4 large eggs
1/2 cup molasses
1 cup water
1/2 cup vegetable oil
8 oz cream cheese, softened
1 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Gingerbread sprinkles, for garnishoptional
Sugared cranberries, for garnishoptional

16 Ingredients

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Instructions

1
In a large bowl, combine the spice cake mix, instant vanilla pudding mix, ground ginger, ground cinnamon, and ground cloves.
2
Add the sour cream, eggs, molasses, water, and vegetable oil to the dry ingredients.
3
Using a hand mixer, mix on low speed until the ingredients are just combined. Do not overmix.
4
Thoroughly grease a bundt pan.
5
Pour the batter into the prepared pan and spread evenly with a spatula.
6
Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cake to cool completely before making the frosting.
8
To make the frosting, beat the softened cream cheese and softened butter in a mixing bowl with a hand mixer until creamy.
9
Add the powdered sugar and vanilla extract, and beat again until the frosting is smooth and well combined.
10
Transfer the frosting to a pastry bag or a large zip-top bag with the corner snipped off.
11
Pipe thick lines of frosting from the outer edge of the cake, up and over into the center hole.
12
Repeat the piping process around the entire cake until all the frosting is used.
13
Garnish with gingerbread sprinkles or sugared cranberries, if desired.

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Tips & Notes

Pro tips

Grease and flour your bundt pan thoroughly, including the center tube, to prevent sticking and ensure clean edges when unmolding.
Mix the molasses into the wet ingredients before combining with the dry mix to distribute the deep spice flavor evenly.
Let the frosted cake rest at room temperature for 30 minutes after frosting to allow the cream cheese to set slightly before serving.
Don't overbake; this cake is meant to be moist, so remove it as soon as a toothpick comes out clean.

Substitutions

sour cream → plain Greek yogurt (1:1 ratio for tangier flavor and denser crumb)
molasses → honey or dark corn syrup (slightly less assertive spice depth)
vegetable oil → melted butter (richer flavor, slightly denser texture)
instant vanilla pudding mix → instant butterscotch pudding mix (adds warmth)

Storage & make-ahead

Store the frosted cake covered at room temperature for up to 3 days. For longer storage, wrap the unfrosted cake tightly and freeze for up to 3 months; thaw and frost before serving.

Equipment

bundt pan (10-cup) · electric mixer (for frosting)

Common Questions

Can I make this gingerbread bundt cake ahead of time?

Yes. Bake the cake up to 2 days ahead and store covered at room temperature. Frost on the day of serving or up to 8 hours before for best texture.

What can I substitute for sour cream?

Greek yogurt (plain, full-fat) works as a 1:1 swap. You can also use buttermilk at the same ratio, though the texture will be slightly less dense.

How do I know when the cake is done baking?

Insert a toothpick near the center; it should come out clean or with just a few moist crumbs. The cake will also pull slightly from the sides of the pan.

Can I double this recipe?

Yes, double all ingredients and divide batter between two greased bundt pans. Bake time may increase by 5–10 minutes; check with a toothpick for doneness.

What's the best way to remove the cake from the bundt pan?

Let it cool in the pan for 10–15 minutes, then run a thin knife around the edges and center tube. Invert onto a greased cooling rack or plate with a quick, confident motion.