Gingerbread Bundt Cake With Vanilla Glaze

This Gingerbread Bundt Cake With Vanilla Glaze is moist, easy to make, and delicious. The perfect Holiday dessert for parties, Breakfast, and even Brunch. 

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.

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 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 but you can certainly make your scratch. Here’s a recipe that you may like. 

I added milk, eggs, and butter. Which are the ingredients required in 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 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.

Print Recipe

3.38 from 32 votes

Gingerbread Bundt Cake With Vanilla Glaze

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

Prep Time10 minutes mins

Cook Time45 minutes mins

For Sugared Cranberries2 hours hrs 15 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Dessert

Cuisine: American

Servings: 16

Calories: 418kcal

Author: Tiffany Bendayan

Ingredients

For Gingerbread Cake

• 1 Box White Cake Mix
• 1/2 cup Butter softened
• 1 Cup Milk
• 4 Eggs
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Ginger

Vanilla Glaze

• 1 Cup Vanilla Buttercream Frosting Mix
• 1 Teaspoon Milk

For Sugared Cranberries

• 1 cup water
• 1 cup sugar
• 12 oz cranberries fresh
• More sugar for dusting

US Customary - Metric

Instructions

• For cake
• 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
• For Glaze
• 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
• For Cranberries
• 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
• Enjoy!

Nutrition

Calories: 418kcal | Carbohydrates: 69g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 432mg | Potassium: 104mg | Fiber: 1g | Sugar: 48g | Vitamin A: 365IU | Vitamin C: 3.8mg | Calcium: 132mg | Iron: 1.2mg

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