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3.4 from 96 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 Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs 15 mins
Total Time
3 hrs 10 mins
Servings: 16
Calories: 418 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  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 Information

Calories 418kcal (21%) Carbohydrates 69g (23%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 7g (35%) Cholesterol 76mg (25%) Sodium 432mg (18%) Potassium 104mg (3%) Fiber 1g (4%) Sugar 48g (96%) Vitamin A 365IU (7%) Vitamin C 3.8mg (4%) Calcium 132mg (13%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 418

% Daily Value*

Calories 418kcal 21%
Carbohydrates 69g 23%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 76mg 25%
Sodium 432mg 18%
Potassium 104mg 2%
Fiber 1g 4%
Sugar 48g 96%
Vitamin A 365IU 7%
Vitamin C 3.8mg 4%
Calcium 132mg 13%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.