Nothing evokes the holidays like the warm, spicy aroma of gingerbread. This gingerbread bundt cake is an easy, festive dessert that shines at holiday gatherings. Made with gingerbread cake mix for convenience, it produces a moist, tender cake packed with warm spices. Dress it with a simple vanilla glaze, dust with powdered sugar, or serve plain—either way it’s a crowd-pleaser for Christmas dinners, potlucks, or cozy winter evenings.
This recipe uses straightforward ingredients and minimal prep. Starting with a gingerbread cake mix saves time without sacrificing flavor. Add instant vanilla pudding mix for extra moisture and richness, and boost the gingerbread profile with ground ginger, cinnamon, clove, and optional allspice or nutmeg. The bundt shape gives a beautiful presentation with little effort.
Why We Love This Gingerbread Bundt Cake
- Quick and easy: Using a cake mix saves time while still delivering homemade flavor.
- Festive spices: Warm ginger, cinnamon, and clove create classic holiday flavor.
- Beautiful presentation: The bundt shape looks elegant with minimal decorating.
Ingredient Notes and Substitutions
- Gingerbread cake mix: The recipe base. If you can’t find a gingerbread mix, use a spice cake mix and add extra ground ginger.
- Instant vanilla pudding mix: Adds moisture and a richer texture. If you don’t have pudding mix, add 3 tablespoons sour cream or Greek yogurt to the batter and increase the vanilla extract.
- Spices: Ground ginger, cinnamon, clove, and optional allspice or nutmeg—adjust to taste.
- Kosher salt: Balances sweetness and enhances the spices. If using table salt, use half the amount.
- Powdered sugar and heavy cream: For a smooth, decadent glaze. Use milk for a lighter glaze if preferred.
- Vanilla extract: Adds warmth to the glaze.
- Cooking spray and flour: Properly grease and flour the bundt pan for easy release; non-stick spray with flour or a product like Baker’s Joy works well.
Recipe Variations
- Cranberry: Fold up to 3/4 cup fresh or dried cranberries into the batter and top with sugared cranberries.
- Lemon-glazed spice: Replace vanilla in the glaze with fresh lemon juice and zest for a bright contrast to the warm spices.
- Nutty gingerbread: Stir 1/2 cup chopped pecans, walnuts, or almonds into the batter and garnish with toasted nuts.
- Boozy gingerbread: Replace some water with dark rum, brandy, or bourbon, or add a splash of liqueur to the glaze.
- Molasses or maple glaze: Add a tablespoon of molasses or maple syrup to the glaze and reduce the cream slightly for deeper flavor.
If you want an extra-easy holiday dessert, try a quick cinnamon roll apple bake for a two-ingredient option ready in under 30 minutes.
Equipment Used in This Recipe
- Bundt pan
- Mixing bowls
- Whisk
- Hand or stand mixer
- Cooling rack
How to Make a Bundt Cake
- Prepare the pan: Preheat oven to 350°F (175°C). Generously spray the bundt pan with non-stick cooking spray, then dust with all-purpose flour and shake out the excess. A non-stick bundt pan is recommended.
- Mix dry ingredients: In a large bowl, whisk together the gingerbread cake mix, instant vanilla pudding mix, ground ginger, cinnamon, clove, kosher salt, and optional allspice or nutmeg.
- Add wet ingredients: Add the wet ingredients called for on the cake mix box (typically eggs, oil, and water) and beat on medium speed until smooth, about 2 minutes.
- Bake the cake: Pour batter into the prepared pan and bake 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze: Whisk 1 cup sifted powdered sugar with 5–6 tablespoons heavy cream (or melted butter) and 1/2 teaspoon pure vanilla extract until smooth. Drizzle over the cooled cake and allow to set before serving.
Enjoy this spiced, moist gingerbread bundt cake at your next holiday gathering.
🎯 Pro Tip
For a festive touch, sprinkle the cake with crushed candy canes, sugared cranberries, or holiday sprinkles.
Serving Suggestions
Serve slices with whipped cream or a scoop of vanilla ice cream. Pair with hot coffee, cocoa, tea, or eggnog for a cozy holiday treat.
Whether you want an indulgent dessert or a warm, comforting cake to share, this gingerbread bundt cake is a dependable holiday favorite.
Recipe FAQs
Yes. The flavors deepen overnight. Store in an airtight container and glaze just before serving for the freshest appearance.
You can, but the pudding helps keep the cake moist. If omitted, add 3 tablespoons sour cream or Greek yogurt and increase vanilla.
Generously spray and flour the pan or use a dedicated bundt pan spray. A non-stick bundt pan helps, too.
Yes. Use a loaf pan or a 9×13 pan and adjust baking time accordingly—check for doneness with a toothpick.
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap unfrosted cake tightly and freeze up to 3 months.
Other holiday ideas:
- Easy charcuterie board
- Pigs in a blanket
- Jello with fruit
- Peppermint cupcakes
If you try this gingerbread bundt cake, please leave a star rating and share how it turned out in the comments. Happy baking!
Gingerbread Bundt Cake
Ingredients
For the cake:
- 2 boxes gingerbread cake mix (plus ingredients listed on the box)
- 1 package instant vanilla pudding mix (3/4 ounce)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground clove
- 1/4 teaspoon allspice or nutmeg (optional)
- Cooking spray and flour for the pan
For the vanilla glaze:
- 1 cup sifted powdered sugar
- 5–6 tablespoons heavy cream (or melted unsalted butter)
- 1/2 teaspoon pure vanilla extract
Optional:
- Fresh cranberries or sugared gum drops
- Super fine sugar or extra powdered sugar for garnish
Instructions
- Preheat oven to 350°F. Generously spray the bundt pan with cooking spray, dust with flour, and set aside.
- In a large bowl, whisk together the cake mix, pudding mix, spices, and salt until combined.
- Add the wet ingredients called for on the cake mix box and beat on medium speed until smooth, about 2 minutes.
- Pour batter into the prepared bundt pan and bake 50–55 minutes, or until a toothpick comes out clean. Cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
- Whisk the powdered sugar, heavy cream (or melted butter), and vanilla until smooth. Drizzle over the cooled cake and allow to set.
- Optional: Top with sugared cranberries or sugared gum drops for a festive finish.
Notes
- The instant pudding adds moisture; if omitted, add 3 tablespoons sour cream or Greek yogurt and increase vanilla.
- For a stronger spice profile, increase ginger and cinnamon to 1 teaspoon each.
- To double the recipe, bake in two bundt pans; baking time remains similar.
- If using a 9×13 pan, check the cake mix box for adjusted baking times.
- Store leftovers in an airtight container at room temperature up to 3 days, or freeze unfrosted cake up to 3 months.
Nutrition
Serving: 1 slice | Calories: 412 | Carbohydrates: 88 g | Protein: 4 g | Fat: 5 g
