This gingerbread Bundt cake starts with a box of spice cake mix, then gets its familiar deep flavor from unsulfured molasses and extra ginger. The result is a warmly spiced holiday cake with a simple molasses glaze, without measuring out a long list of dry ingredients.
Use a 10-cup Bundt pan, coat every groove well, and let the cake cool briefly before you turn it out. Those small steps make this cake much easier for a beginner baker.
Table of Contents
Why this easy gingerbread Bundt cake works
- The spice cake mix handles the flour and leavening, so the batter comes together quickly.
- Molasses and ground ginger give the shortcut cake a more recognizable gingerbread flavor.
- A thin glaze adds sweetness without hiding the cake’s dark crumb and Bundt shape.
Ingredients and pan
For the cake, use one 13.25-ounce box of spice cake mix, 2/3 cup water, 1/3 cup unsulfured molasses, 1/4 cup neutral oil, 3 large eggs, 1 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon. Coat a 10-cup Bundt pan with baking spray that contains flour, or grease and flour it thoroughly. For the glaze, you need 1 cup powdered sugar, 1 teaspoon molasses, and 1 to 2 tablespoons milk.
The box size matters. Betty Crocker’s current 13.25-ounce spice cake mix directions use water, oil, and eggs and list a Bundt bake time for the unmodified mix. This recipe replaces part of that water with molasses. Because mixes and pans differ, use the skewer test rather than the clock alone. A larger box is not an exact swap for this formula.
How to make a gingerbread cake with cake mix
1. Prepare the Bundt pan
Heat the oven to 350°F. Spray every ridge and the center tube with baking spray containing flour. If you use butter or shortening instead, dust the pan lightly with flour and tap out the extra. Do this just before filling the pan so the coating stays even.
2. Mix and fill
Combine the cake mix, water, molasses, oil, eggs, ginger, and cinnamon. Beat on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes until the batter is smooth. Pour it into the prepared pan and level the top. Do not fill a Bundt pan more than two-thirds full.
3. Bake, cool, and unmold
Bake for 38 to 48 minutes, checking at 38 minutes. Insert a skewer into the thickest part in two places. It should come out clean or with a few moist crumbs, with no wet batter. Let the pan rest on a rack for 10 minutes, gently loosen any sticking edges, then invert onto the rack. Cool the cake completely before glazing.
For more pan-release guidance, see Nordic Ware’s Bundt baking tips. Their advice emphasizes thorough pan coating and a short rest before turning the cake out.
4. Make the molasses glaze
Whisk powdered sugar, 1 teaspoon molasses, and 1 tablespoon milk until smooth. Add milk 1 teaspoon at a time until it falls from the spoon in a slow ribbon. Drizzle over the cool cake and let it set for about 10 minutes.
Gingerbread Bundt cake recipe card
The card below has the exact amounts, timing, and steps in one place.
Tips for a moist cake that releases cleanly
- Grease the details: A thin, complete coating in every groove matters more than a thick coating in only the easy-to-reach areas.
- Check early: Start testing at 38 minutes. A cake left in the oven after the skewer comes out with a few moist crumbs can dry out.
- Wait, then turn out: Give the cake 10 minutes in the pan. Inverting it immediately can tear the tender cake, while leaving it in the pan too long can make release harder.
- Cool before glazing: A warm cake melts the glaze instead of holding its drizzle.
Substitutions and flavor notes
Use unsulfured molasses for the intended gingerbread flavor. Blackstrap is much more bitter and is not an equal substitute here. The ground ginger strengthens the cake mix’s existing warm spice flavor; the small amount of cinnamon rounds it out. If you want a glaze without milk, add water a teaspoon at a time instead, but expect a slightly different finish. This formula has not been checked with a different box size or a homemade cake mix.
Make ahead, storage, and freezing
For easier holiday prep, bake the cake a day ahead, cool it fully, and cover it well. Add the glaze closer to serving for the neatest finish. Store the glazed cake covered in the refrigerator for up to 4 days, then let slices come toward room temperature before serving. Freeze unglazed slices tightly wrapped for up to 2 months for best quality. Thaw wrapped slices in the refrigerator so condensation stays on the wrapping rather than the cake.
Troubleshooting
Why did my cake stick?
The ridges or center tube may not have been fully coated, or the cake may have been turned out before its short cooling rest. Next time, use a baking spray with flour or grease and flour every surface, then wait 10 minutes before inverting.
Why is the cake dry?
Bundt pans vary, and the extra molasses can change how quickly the batter bakes. Begin checking early and remove the cake when a skewer has a few moist crumbs rather than waiting for it to look completely dry.
Why is my glaze too thick or too thin?
For a thick glaze, whisk in milk 1 teaspoon at a time. For a runny glaze, add powdered sugar 1 tablespoon at a time. Wait until the cake is completely cool before drizzling.
Frequently asked questions
Can I use yellow cake mix instead of spice cake mix?
A yellow mix would need a different spice balance and has not been checked in this formula. Spice cake mix is the shortcut that makes this version straightforward.
Can I use a 12-cup Bundt pan?
Yes, if the same amount of batter fits comfortably. The cake will sit a little lower in a larger pan, so begin testing for doneness at the early end of the range.
Can I make the cake without the glaze?
Yes. The cake can be served plain. Let it cool fully and cover it well so the surface does not dry out.
More holiday Bundt cakes
For another cake-mix holiday flavor, try the eggnog-glazed Bundt cake. If you want a fruit-forward option, the cranberry orange Bundt cake brings tart berries and citrus. For a smaller gingerbread treat, these soft gingerbread cookies are another seasonal option.
Easy Gingerbread Bundt Cake with Cake Mix
Ingredients
Method
- Heat the oven to 350°F with a rack in the lower-middle position. Coat every ridge and the center tube of a 10-cup Bundt pan with baking spray containing flour. Alternatively, grease thoroughly and dust lightly with flour, tapping out excess.
- In a large bowl, combine spice cake mix, water, molasses, oil, eggs, ginger, and cinnamon. Beat on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes, just until smooth. Do not taste raw batter.
- Pour the batter evenly into the prepared Bundt pan and level the surface. Keep the pan no more than two-thirds full; if your pan is smaller, bake extra batter separately as cupcakes.
- Bake for 38 to 48 minutes, beginning to check at 38 minutes. A skewer inserted into the thickest part in two spots should come out clean or with a few moist crumbs, not wet batter. If needed, bake in 5-minute increments. Avoid baking past doneness.
- Set the pan on a rack for 10 minutes. Gently loosen the outer edge and center tube with a thin silicone spatula if needed. Invert onto the rack, lift off the pan, and let the cake cool completely, about 50 minutes.
- Whisk powdered sugar, molasses, and 1 tablespoon milk until smooth. Add more milk 1 teaspoon at a time until the glaze falls in a slow ribbon. Drizzle over the completely cool cake, let it set about 10 minutes, then cut into 12 slices.