Doctored Cake Mix Gingerbread Pound Cake – Bundt Edition 🎄

A rich, spiced gingerbread pound cake made by “doctoring” a spice cake mix with butterscotch pudding, cream cheese, molasses, and warm spices. Dense, flavorful, and perfect for the holidays! Optional cream cheese or festive Christmas glaze for an extra touch.

HERE'S THE RECIPE 👇

Dry Ingredients:

• 1 box spice cake mix
• 1 box butterscotch instant pudding mix
• 1/3 cup all-purpose flour
• 3 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• Pinch of salt

Wet Ingredients:

• 8 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 1/3 cup molasses
• 2 tsp vanilla flavoring
• 4 large eggs
• 1/4 cup orange juice
• 3 T whole milk
• 2 T sour cream

Cinnamon–Sugar Crust:

• 1/4 cup granulated sugar
• 1 T cinnamon

Directions:

1. Preheat oven to 335°F.
2. Grease a 9” Bundt pan thoroughly.
3. Sprinkle cinnamon-sugar evenly inside, coating bottom and sides.
4. Whisk all dry ingredients together in a medium bowl until fully combined.
5. Beat cream cheese and butter until smooth and fluffy (~2–3 minutes).
6. Mix in molasses and vanilla.
7. Beat in eggs one at a time, fully incorporating each before adding the next.
8. Gently stir in milk, sour cream, and orange juice until smooth — do not overmix.
9. Fold in dry ingredients carefully until just combined. Batter will be thick, sticky, and aromatic.
10. Pour batter into prepared pan and smooth the top.
11. Bake for 60–70 minutes, starting to check at 60 minutes. Toothpick should come out with a few moist crumbs, not wet batter.
12. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
13. Optional: glaze or dust with powdered sugar.

Glaze Options (Choose One):

Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 2 T butter, softened
• 1 tsp vanilla flavoring
• 1 cup powdered sugar, sifted
• 3 T heavy cream

Directions:

1. Beat cream cheese and butter until smooth.
2. Add vanilla and powdered sugar; mix until creamy.
3. Stir in heavy cream, one tablespoon at a time, until glaze reaches pourable consistency.
4. Drizzle over cooled cake.

Christmas Glaze:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 tsp vanilla flavoring
• 2 T milk or cream
• Pinch of salt
• 1 T dark corn syrup
• 1/4 cup marshmallow creme
• 2 T spiced rum or bourbon
• 1 cup powdered sugar, sifted

Directions:

1. In a saucepan over medium-low heat, melt butter and let it brown lightly.
2. Stir in brown sugar, milk/cream, vanilla, salt, corn syrup, and rum/bourbon.
3. Bring to a gentle boil, stirring constantly, then remove from heat.
4. Using an electric mixer, blend in marshmallow creme.
5. Gradually beat in powdered sugar until smooth.
6. Drizzle generously over cooled Bundt cake.