Gingerbread Bundt Cake with Cream Cheese Frosting

In a large bowl, combine the spice cake mix, instant vanilla pudding mix, ground ginger, ground cinnamon, and ground cloves.

Add the sour cream, eggs, molasses, water, and vegetable oil to the dry ingredients.

Using a hand mixer, mix on low speed until the ingredients are just combined. Do not overmix.

Thoroughly grease a bundt pan.

Pour the batter into the prepared pan and spread evenly with a spatula.

Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before making the frosting.

To make the frosting, beat the softened cream cheese and softened butter in a mixing bowl with a hand mixer until creamy.

Add the powdered sugar and vanilla extract, and beat again until the frosting is smooth and well combined.

Transfer the frosting to a pastry bag or a large zip-top bag with the corner snipped off.

Pipe thick lines of frosting from the outer edge of the cake, up and over into the center hole.

Repeat the piping process around the entire cake until all the frosting is used.

Garnish with gingerbread sprinkles or sugared cranberries, if desired.