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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
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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
For Sugared Cranberries 2 hours 15 minutes
Total Time 3 hours 10 minutes
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