This gingerbread cake with cream cheese icing combines the warm spices of the holiday season with a creamy finish that will have everyone asking for seconds.

Indulge in this delightfully easy gingerbread bundt cake made from a cake mix — a simple Christmas recipe that brings festive flavor to your holiday table with minimal effort.

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I’m always looking for easy holiday desserts, and this gingerbread bundt cake from a mix fits the bill. It starts with a boxed spice cake mix that’s “doctored” with a few pantry staples to create a moist, warmly spiced cake that tastes homemade without the fuss.

The combination of cinnamon, ginger, cloves, and molasses gives this cake a classic gingerbread flavor that feels festive and comforting. The bundt shape makes the cake look special, while the cream cheese icing adds a smooth, tangy finish that balances the sweetness.

This recipe is simple enough for busy days but impressive enough for holiday gatherings. It’s the kind of dessert that disappears quickly at parties, and guests often ask for seconds.

More holiday recipes your guests will love:

• Gingerbread Loaf Cake
• Cake Mix Gingerbread Cookies
• No Bake Gingerbread Cream Pie
• Cake Mix Cookies for the Holidays
• Eggnog Bundt Cake
• Pecan Upside Down Cake
• Cream Cheese Cranberry Bread
• Molasses Cookies
• Bisquick Sugar Cookies for Christmas
• Pistachio Shortbread Cookies
• Vanilla Wafer Cake
• Sugar-Free Christmas Cream Cheese Mints
• Easy Spiced Molasses Cake
• Gingerbread Donut Holes Made with Bisquick

Easiest Gingerbread Bundt Cake

This recipe elevates a simple cake mix into a festive showstopper. A few added ingredients — molasses, sour cream, extra spices — give the cake depth and a homemade texture, while the bundt pan adds instant charm. It’s an ideal balance of attractive presentation and minimal effort.

The warm spice profile paired with a cream cheese icing makes each slice feel indulgent. Whether you need a last-minute dessert or want something reliable to bring to a holiday gathering, this gingerbread bundt cake delivers every time.

How to Make Gingerbread Bundt Cake from a Mix

Making this cake is straightforward and quick. Below are the ingredients and step-by-step instructions to guide you through the process.

Ingredients You’ll Need:

For the Cake:

• 15.25-oz spice cake mix (or 13.25-oz if that’s what you have)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1/2 cup hot water
• 1/2 cup sour cream
• 1/2 cup unsulphured molasses (use unsulphured, not blackstrap)
• 4 eggs
• 1 teaspoon vanilla extract

For the Icing:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4–6 tablespoons milk, to reach desired consistency

How to Make It:

Prepare the batter: Preheat the oven to 350°F and generously spray or butter and flour a 12-cup bundt pan. In a mixing bowl, combine the spice cake mix, cinnamon, ginger, cloves, and flour. Mix on low just to incorporate.

Add the wet ingredients — vegetable oil, hot water, sour cream, molasses, eggs, and vanilla — to the dry ingredients. Mix on low for about 30 seconds, scrape the bowl, then beat on medium-high for about 2 minutes until smooth and well combined.

Bake the cake: Pour the batter into the prepared bundt pan and bake 35–45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then run a thin knife around the edges and invert onto a serving plate to cool completely.

Make the cream cheese icing: In a small bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until combined. Add milk one tablespoon at a time until the icing reaches a pourable but not runny consistency — typically 4–6 tablespoons.

Finish the cake: Spoon the icing over the cooled bundt cake, letting it drip down the sides. Slice and serve.

Notes and Adaptations:

• If you can’t find a 15.25-oz spice cake mix, a 13.25-oz mix will work; adjust texture as needed.
• Use unsulphured molasses for the best flavor and color; blackstrap is too bitter.
• For a thinner glaze, add milk a little at a time until you reach the perfect drizzle consistency.

Yield: 12 Servings

Gingerbread Bundt Cake (From a Mix)

This easy gingerbread bundt cake comes together quickly using a doctored-up spice cake mix. It’s full of warm, festive flavors and topped with a silky cream cheese icing — perfect for holiday gatherings.

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Ingredients

For the Cake:

• 15.25-oz spice cake mix
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1/2 cup hot water
• 1/2 cup sour cream
• 1/2 cup unsulphured molasses
• 4 eggs
• 1 teaspoon vanilla extract

For the Icing:

• 4 oz cream cheese, softened
• 2 Tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4–6 Tablespoons milk

Instructions

1. Preheat oven to 350°F and spray or butter and flour a 12-cup bundt pan.
2. In a mixing bowl, combine spice cake mix, cinnamon, ginger, cloves, and flour. Mix on low to combine.
3. Add oil, hot water, sour cream, molasses, eggs, and vanilla. Mix on low about 30 seconds, scrape the bowl, then beat on medium-high for 2 minutes.
4. Pour batter into the prepared bundt pan and bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan 10 minutes, then loosen the edges and invert onto a plate to cool completely.
6. For the icing, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then add milk a tablespoon at a time until the icing is pourable but not runny.
7. Spoon the icing over the cooled cake, allowing it to drip down the sides. Slice and serve.

Notes

• If you can’t find a 15.25-oz spice cake mix, a 13.25-oz mix can be used.
• Use unsulphured molasses for the best flavor.

Recommended Products

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• Stand mixer or electric hand mixer
• 12-cup bundt pan

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 439
Total Fat: 19g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 83mg
Sodium: 384mg
Carbohydrates: 61g
Fiber: 1g
Sugar: 40g
Protein: 5g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Be sure to save this recipe to your holiday desserts board on Pinterest!