Name: Gingerbread Bundt Cake Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 120 min
Ingredients: 26.5 ounces spice cake mix ((2 boxes)); 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1 cup water; ⅔ cup unsulphured molasses; ⅔ cup vegetable oil; 6 large eggs; 1 cup powdered sugar; 3 tablespoons milk

This gingerbread bundt cake always gets me in the holiday spirit. It’s filled with festive flavors like molasses, cinnamon, and ginger! This bundt cake is soft, tender, and my favorite addition to the holiday table. It just looks so pretty– no one will guess it was so easy to make!

slice of gingerbread bundt cake removed from a bundt cake on a white cake stand with a cake server.

When the winter months roll around, the flavors of gingerbread start to make an appearance at my house. This spiced gingerbread bundt cake is one of my favorite easy holiday desserts to make. I start with boxed spice cake mix and add wholesome and flavorful ingredients to create a simple bundt cake that’s full of holiday flavor.

What’s in This Gingerbread Bundt Cake Recipe?

Spice Cake Mix: Creates a great foundation for a rich gingerbread-flavored cake.
Spices: Ground ginger and cinnamon enhance the sweet and spicy flavor of this cake.
Unsulphured Molasses: Adds a sweet and earthy flavor that goes perfectly with the spices.
Vegetable Oil: Keeps the cake moist and tender.
Eggs: Help bind the cake and give it structure.
Powdered Sugar: Sweetens the glaze and gives it structure.
Milk: Helps thin the glaze to a drizzling consistency.

overhead view of gingerbread bundt cake on a white cake stand with a cake server.

How to Store

Store leftover gingerbread bundt cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 7 days, or in the freezer for up to 3 months.

Tips for Success

If you find your molasses really thick, you can heat it for a few seconds in the microwave before adding it to the batter to help it incorporate more smoothly.
Try not to overmix the cake batter. Only mix until the flour is just incorporated. Overmixing can lead to a rubbery cake.
If you don’t have a bundt cake pan, pour the batter into a 9×13-inch prepared baking dish, cupcake tin, or even in 2 round cake pans. You will need to adjust your baking time depending on what pan you use.
My trick to easily remove a bundt cake from its pan is to grease the pan with Crisco and then flour it in every nook and cranny. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump it. Once your cake is baked, let it cool for about 10-20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar.

a slice of gingerbread bundt cake on a white plate with a fork.

How to Make Gingerbread Bundt Cake Step-by-Step

Mix the Batter: Preheat oven to 350°F. Prepare the Bundt pan. If using a metal Bundt pan, grease and flour it. If using a silicone Bundt pan, spraying it with baking spray is optional (not necessary). Mix 26.5 ounces (2 boxes) of spice cake mix, 2 teaspoons of ground ginger, 2 teaspoons of ground cinnamon, 1 cup of water, ⅔ cup of unsulphured molasses, ⅔ cup of vegetable oil, and 6 large eggs together in a large bowl.