This Gingerbread Bundt Cake With Vanilla Glaze is moist, easy to make and delicious. The perfect Holiday dessert for parties, Breakfast and even Brunch. Yum
Gingerbread Bundt Cake With Vanilla Glaze
I love this time of year because now I have an excuse to bake. This Gingerbread Bundt Cake With Vanilla Glaze is super moist, flavorful and sweet. I serve it with some sugared cranberries for a tangy flavor and a beautiful color.
Not only would I serve this cake as a dessert. It’s delicious in the morning with a cup of coffee. Have a slice every morning and be ready to face the day with a smile.
Gingerbread is one of my favorite flavors during the Holidays, the spice is so incredible. I love it in cookies and in those sugared houses. I drizzled a vanilla glaze so the sweetness compliments the spiciness.
You can add the sugared cranberries if you would like, but it’s certainly not a requirement. I just love the pop of color and how festive this Gingerbread Bundt Cake With Vanilla Glaze looks with them. The mold is the Nordic Ware Heritage Pan. I love it!
If you are short on time during the Holidays, this recipe is perfect for you because of my 2 secret weapons:
I used Pillsbury™ Cake Mix and Buttercream Mix which contains no colors, preservatives or artificial flavors. You make it with real ingredients and it really tastes homemade. I added milk, eggs, and butter. Which are the ingredients required on the box. But you can use any cake mix you would like.
I added milk, eggs, and butter. Which are the ingredients required on the box. But you can use any cake mix you would like.
Just because you don’t have a lot of time does not mean you can’t bake delicious treats and desserts for the Holidays.
I added my own seasonings to make it my own. With one cake mix, the possibilities are endless. I promise that you will love this Gingerbread Bundt Cake With Vanilla Glaze.
I hope you can try this delicious Gingerbread Bundt Cake With Vanilla Glaze at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Gingerbread Cake
- 1 Box of White Cake Mix
- 1/2 cup of butter softened
- 1 Cup of Milk
- 4 Eggs
- 1 Teaspoon of Cinnamon
- 1/2 Teaspoon of Allspice
- 1/2 Teaspoon of Ginger
- For Vanilla Glaze
- 1 Cup of Pillsbury Vanilla Buttercream Frosting Mix
- 1 Teaspoon of Milk
- For Sugared Cranberries optional
- 1 cup of water
- 1 cup of sugar
- 12 oz of fresh cranberries
- More sugar for dusting
Preheat oven to 350 F.
Grease the inside of a bundt pan with nonstick spray or softened butter
In a bowl empty the cake mix and add the cinnamon, ginger, and allspice. Mix with a whisk until combined
Add the butter, eggs and milk. Whisk until all the ingredients are completely combined
Pour the batter on the greased bundt pan. Make sure the batter is evenly distributed all over the pan
Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean
Remove from oven and let it cool on a rack for 20 minutes
Carefully invert the cake and the rack and let it cool completely
In a bowl place the buttercream frosting mix
Add the milk and slowly whisk until the glaze comes together. If the mixture seems too thick add a bit more milk
Drizzle the glaze over the cooled cake
Place the sugar and water in a saucepan
Cook on medium heat until the sugar dissolves. At first, the mixture will seem cloudy and then when the sugar dissolves, the liquid will turn clear
Do not let the mixture boil
Remove from heat
Pour this syrup into a bowl and add the cranberries inside. Mix
Place in the fridge for 1-2 hours (you can leave them overnight)
Drain the cranberries and roll them with sugar until the cranberries are coated
Place the cranberries on a baking rack to dry. About 1-2 hours
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.