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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

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
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 418 kcal
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 Fresh Cranberries
  • More sugar for dusting
US Customary - Metric

Instructions

  1. For cake
  2. Preheat oven to 350 F.
  3. Grease the inside of a bundt pan with nonstick spray or softened butter
  4. In a bowl empty the cake mix and add the cinnamon, ginger, and allspice. Mix with a whisk until combined
  5. Add the butter, eggs and milk. Whisk until all the ingredients are completely combined
  6. Pour the batter on the greased bundt pan. Make sure the batter is evenly distributed all over the pan
  7. Bake for 40-45 minutes or until a toothpick inserted in the cake comes out clean
  8. Remove from oven and let it cool on a rack for 20 minutes
  9. Carefully invert the cake and the rack and let it cool completely
  10. For Glaze
  11. In a bowl place the buttercream frosting mix
  12. Add the milk and slowly whisk until the glaze comes together. If the mixture seems too thick add a bit more milk
  13. Drizzle the glaze over the cooled cake
  14. For Cranberries
  15. Place the sugar and water in a saucepan
  16. 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
  17. Do not let the mixture boil
  18. Remove from heat
  19. Pour this syrup into a bowl and add the cranberries inside. Mix
  20. Place in the fridge for 1-2 hours (you can leave them overnight)
  21. Drain the cranberries and roll them with sugar until the cranberries are coated
  22. Place the cranberries on a baking rack to dry. About 1-2 hours
  23. Enjoy!
Nutrition Facts
Gingerbread Bundt Cake With Vanilla Glaze
Amount Per Serving
Calories 418 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 432mg19%
Potassium 104mg3%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 48g53%
Protein 4g8%
Vitamin A 365IU7%
Vitamin C 3.8mg5%
Calcium 132mg13%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.