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Gingerbread Bundt Cake That Stays Moist

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This Gingerbread Pound Cake Bundt Edition is a festive, richly spiced cake incorporating the warmth of molasses, ginger, cinnamon, and cloves combined with a creamy brown sugar-cinnamon cream cheese base. Made using doctored cake mix and butterscotch pudding for added moisture and flavor, this cake is perfect for holiday celebrations and cozy gatherings.

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 with Baker’s Joy and sprinkle with sugar to ensure a non-stick surface and a sweet crust.
  2. Combine Dry Ingredients: Using a fork, mix together the spice cake mix, all-purpose flour, ground ginger, ground cinnamon, and ground cloves in a medium bowl. Set this dry mixture aside.
  3. Mix Cream Cheese and Butter: In a 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 Grandma’s molasses and vanilla flavoring to the butter and cream cheese mixture, mixing thoroughly to integrate the flavors.
  5. Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps build structure and a smooth batter.
  6. Add Liquids and Pudding Mix: Mix in the milk, orange juice, and the butterscotch pudding mix until the batter is smooth and well combined.
  7. Fold in Dry Ingredients: Gradually fold the dry ingredients from step 2 into the wet mixture until just combined. The batter will be thick, so avoid overmixing to maintain a tender texture.
  8. Pour and Smooth Batter: Pour the thick batter evenly into the prepared Bundt pan and smooth the top with a spatula for even baking.
  9. Bake the Cake: Bake the cake in a preheated oven at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  10. Cool the Cake: Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely before serving.

Notes

  • Be sure to use softened butter and cream cheese to ensure the batter mixes smoothly without lumps.
  • Checking the cake with a toothpick near the end of baking helps prevent over or underbaking.
  • Adding orange juice adds a subtle citrus brightness that complements the warm spices.
  • Baking times may vary depending on your oven; start checking at 55 minutes.
  • Use a good quality molasses, like Grandma’s, for authentic gingerbread flavor.

Find it online: https://yumfoodusa.com/gingerbread-bundt-cake-that-stays-moist/