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Gingerbread Pound Cake Bundt (Cake Mix Hack)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 36 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Total Time: 1 hour 15-20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Gingerbread Pound Cake Bundt Edition is a delightful holiday treat combining warm spices and rich molasses in a moist, dense cake. Made from a doctored spice cake mix with added brown sugar-cinnamon cream cheese, butterscotch pudding, and a blend of ginger, cinnamon, and cloves, it offers classic gingerbread flavor with a creamy twist. Perfect for festive occasions, this Bundt cake balances sweet and spicy notes with a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 1 box spice cake mix
  • 1/4 cup all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 package butterscotch pudding mix

Wet Ingredients

  • 8 oz brown sugar-cinnamon cream cheese spread
  • 1 cup butter, softened
  • 1/4 cup Grandma’s molasses
  • 2 tsp vanilla flavoring
  • 4 eggs
  • 1/3 cup milk
  • 1/4 cup orange juice

Instructions

  1. Prepare the Bundt pan: Liberally grease a 9 to 10-inch Bundt pan using Baker’s Joy spray and sprinkle sugar evenly to prevent sticking and add texture to the crust.
  2. Mix dry ingredients: In a bowl, use a fork to combine the spice cake mix, all-purpose flour, ground ginger, cinnamon, and cloves thoroughly. Set aside this dry mixture for later incorporation.
  3. Cream butter and cream cheese: In a separate large mixing bowl, whip the softened butter and brown sugar-cinnamon cream cheese spread with an electric mixer until the mixture is smooth and creamy.
  4. Add molasses and vanilla: Blend in the molasses and vanilla flavoring into the creamed mixture until fully combined, creating a rich and flavorful base.
  5. Incorporate eggs: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. This helps to maintain a smooth batter texture.
  6. Add liquids and pudding mix: Mix in the milk, orange juice, and butterscotch pudding mix until the batter is smooth and homogenous.
  7. Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. The batter will be thick and spiced.
  8. Transfer to Bundt pan: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula for an even bake.
  9. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 55–60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Cool and release: Allow the cake to cool in the pan for 10–15 minutes. Then invert the Bundt pan onto a wire rack to remove the cake and cool completely before serving.

Notes

  • Ensure the cream cheese spread is softened for easy mixing.
  • Use molasses labeled as Grandma’s molasses or any robust molasses for authentic gingerbread flavor.
  • Do not overmix the batter once dry ingredients are folded in to keep the cake tender.
  • If a Bundt pan is not available, a tube pan of similar size may be used but adjust baking time accordingly.
  • Allow cake to cool fully to develop flavor and make slicing easier.

Find it online: https://recipes.mbeams.com/gingerbread-pound-cake-bundt-cake-mix-hack/