If you love the warm, comforting spices of the holidays paired with the moist, dense texture of a classic pound cake, then you’re absolutely going to adore this Gingerbread Pound Cake Bundt (Cake Mix Hack). This recipe transforms a simple spice cake mix into a show-stopping dessert bursting with molasses, ginger, and cinnamon, all nestled in a beautiful Bundt shape. Whether you’re preparing for a festive gathering or craving a cozy treat, this cake hack brings incredible flavor and ease together in the most delightful way.

Gingerbread Pound Cake Bundt (Cake Mix Hack) - Recipe Image

Ingredients You’ll Need

The beauty of this Gingerbread Pound Cake Bundt (Cake Mix Hack) lies in its simple yet thoughtfully selected ingredients—all of which work harmoniously to build richness, spice, and that tender crumb you crave. Each component has a role, from the creamy brown sugar-cinnamon cream cheese that adds tang and moisture, to aromatic spices that awaken your senses.

Brown sugar-cinnamon cream cheese spread: Provides a luscious, creamy base with a hint of sweetness and spice.
Butter, softened: Adds richness and helps keep the cake tender.
Grandma’s molasses: Delivers deep, robust gingerbread flavor.
Vanilla flavoring: Enhances all the spices and sweet notes.
Eggs: Bind and provide structure while adding moisture.
Milk: Keeps the batter smooth and contributes to tenderness.
Orange juice: A subtle citrus twist that brightens the spices.
Butterscotch pudding mix: Boosts moisture and a subtle vanilla-sugar sweetness.
Spice cake mix: The flavorful foundation loaded with spice.
All-purpose flour: Balances the texture with additional body.
Ground ginger: Key for that quintessential gingerbread kick.
Ground cinnamon: Warms and deepens the flavor profile.
Ground cloves: Adds a final hint of spice to round everything out.

How to Make Gingerbread Pound Cake Bundt (Cake Mix Hack)

Step 1: Prepare Your Bundt Pan

Start by liberally coating a 9 to 10-inch Bundt pan with Baker’s Joy and sugar—this prevents sticking and gives your cake a beautiful caramelized crust. This simple prep is crucial to achieving that picture-perfect release later on.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the spice cake mix, all-purpose flour, ground ginger, cinnamon, and cloves. Combining these dry components first ensures the spices fluff up evenly throughout the cake.

Step 3: Cream Butter and Cream Cheese

Using an electric mixer, whip the softened butter and brown sugar-cinnamon cream cheese spread until luxuriously smooth and fluffy. This silky blend is what keeps the cake incredibly moist and adds a subtle tang that pairs wonderfully with the spices.

Step 4: Add Molasses and Vanilla

Beat in Grandma’s molasses and vanilla flavoring until fully combined. The molasses is the secret that transforms this from a regular cake mix into an authentic gingerbread experience—the richness and depth are unmatched.

Step 5: Incorporate Eggs One by One

Add eggs one at a time, beating well after each addition. This careful method helps trap air and maintain a light texture despite the cake’s dense appearance.

Step 6: Mix in Wet Ingredients

Blend in the milk, orange juice, and butterscotch pudding mix until everything is smooth. The butterscotch pudding mix is genius here—its natural thickening properties give the cake a moist crumb that’s so inviting.

Step 7: Fold in Dry Ingredients

Gradually fold the dry mixture into the wet. Be gentle to avoid overmixing, which can lead to a tough cake. The batter will be thick, so use a sturdy spatula to get every bit combined beautifully.

Step 8: Bake

Pour your batter into the prepared Bundt pan and smooth the top. Bake in a preheated 350°F oven for 55 to 60 minutes. Use a toothpick to test doneness—it should come out clean or with just a few moist crumbs. The enticing aroma will fill your kitchen as the cake bakes.

Step 9: Cool and Unmold

Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely. This resting time lets the cake set perfectly while retaining all that lovely moisture inside.

How to Serve Gingerbread Pound Cake Bundt (Cake Mix Hack)

Garnishes

This Gingerbread Pound Cake Bundt (Cake Mix Hack) needs little more than a dusting of powdered sugar or a simple drizzle of vanilla glaze to shine. For extra festive cheer, sprinkle with crushed candied ginger or chopped toasted pecans right before serving.

Side Dishes

Pair your gingerbread pound cake with creamy vanilla ice cream, whipped cinnamon-spiced cream, or a tangy orange sauce to complement the cake’s warm spices and moist crumb. A cup of freshly brewed chai or black coffee also makes an ideal companion.

Creative Ways to Present

Slice thick, serve on a rustic wooden board with seasonal fruits like candied oranges and pomegranate seeds. Decorate the platter with cinnamon sticks and star anise for a visual and aromatic delight that will impress guests at any gathering.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Gingerbread Pound Cake Bundt (Cake Mix Hack) in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh, perfect for enjoying a slice the next day with your morning coffee or tea.

Freezing

If you want to save some for later, wrap the cooled cake tightly in plastic wrap and then foil before freezing. It will keep well for up to 2 months. Thaw overnight in the fridge before serving to preserve its tender texture and rich flavors.

Reheating

To bring back that freshly-baked feeling, warm individual slices in the microwave for about 15 seconds or pop them in a low oven (300°F) wrapped in foil for 10 minutes. This makes the cake feel delightfully inviting every time.

FAQs

Can I use regular cream cheese instead of the brown sugar-cinnamon spread?

You can substitute regular cream cheese, but you might want to add an extra teaspoon of cinnamon and a bit of brown sugar to mimic the flavor profile; the spiced cream cheese really enhances the cake’s warmth and moisture.

Is the butterscotch pudding mix necessary?

The pudding mix is key for that ultra-moist, tender crumb and a subtle layer of sweetness. Skipping it might result in a drier cake, so try not to omit it if you can.

Can I make this cake without a Bundt pan?

Absolutely! You can bake this in a greased loaf pan, but adjust your baking time accordingly—start checking around 45 minutes, as it may bake quicker in a smaller pan.

What if I don’t have Grandma’s molasses?

Substitute with regular molasses or dark corn syrup if needed, but Grandma’s molasses is preferred for its rich flavor and slight tang that defines this gingerbread pound cake.

How long does the cake keep its flavor best?

For optimal flavor, enjoy the Gingerbread Pound Cake Bundt (Cake Mix Hack) within 2 to 3 days. After that, although still tasty, its vibrant spice notes begin to mellow.

Final Thoughts

This Gingerbread Pound Cake Bundt (Cake Mix Hack) is truly a magical way to elevate a box mix into a homemade delight that feels like a warm hug on a plate. With simple ingredients and straightforward steps, it’s a must-try for anyone who loves classic holiday flavors with minimal fuss. Trust me, once you make it, it will become a seasonal favorite you’ll want to share over and over again.

Gingerbread Pound Cake Bundt (Cake Mix Hack)