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Poke and Pour Gingerbread Bundt Cake

There’s no dessert as cozy as the warmth of a delicious gingerbread bundt cake. Baked with the rich flavors of gingerbread, this cake gets a buttery sauce “poke cake” treatment immediately after removing from the oven. The result is a gorgeous gingerbread bundt cake perfect for chilly days and the holiday season.

Gingerbread bundt cake sliced on a plate with a scoop of ice cream and caramel sauce on it.
This warm & cozy gingerbread cake is perfect for chilly days & Winter holidays.

I’ll never forget walking through the farmhouse door after school and smelling this cake coming out of the oven.

My mom was giving this gingerbread bundt cake recipe its “poke and pour” treatment, and I was fascinated watching her.

When I baked this the other day, the amazing smell coming out of the oven transported me right back to that day.

This cake is like a warm hug on a cold day. Cozy, warm, and delicious. I think you’ll love it, too.

This gingerbread bundt cake recipe is an easy gingerbread bundt cake that is so much fun to make and is perfect with a cup of hot coffee or tea. Make it as a simple holiday cake or just to celebrate the cooler time of year.

How to Make Gingerbread Bundt Cake

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Ingredients for this Moist Cake

Only simple ingredients are needed for this gingerbread cake recipe.
  • 2 ¼ cups all purpose flour
  • 1¾ cup brown sugar, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¾ cup molasses
  • ¾ cup cooking oil
  • ¾ cup water
  • 2 eggs at room temperature
  • ½ cup unsalted butter
  • ⅓ cup water     
Spray the bundt cake pan with non-stick cooking spray and dust lightly with flour to prevent it from sticking.

Step by step instructions

  1. Preheat oven to 350 degrees. Or if you are using a dark colored bundt pan, preheat to 325 degrees.
  2. In the bowl of an electric mixer, pour in the flour,¾ cup brown sugar, baking powder, baking soda, and all spices. Combine together in mixing bowl on low speed.
  3. Then add the molasses, oil, water, and eggs. Mix on low speed to combine and then increase speed to medium. Beat for 3 minutes.
  4. Prepare a bundt cake pan by spraying with non-stick spray and lightly dusting with flour. 
  5. Pour the spice cake batter into the prepared pan and bake at 350 degrees (or 325 degrees for a dark colored bundt pan.) for 50-60 minutes. To test to see if it is done, insert a toothpick near the center of the cake. When it comes out clean, it is baked.
Cook up the yummy brown sugar glaze while the cake is baking.

6. While the cake is baking, prepare the glaze by heating together in a saucepan the remaining 1 cup of brown sugar, 1/2 cup butter, and ⅓ cup water until the butter is melted. Pour into a pitcher that pours well.

Immediately after removing the cake from the oven, prick the cake with a fork to prepare for the poke & pour glaze.

7. Immediately after removing the cake from the oven, prick deeply around the cake with a fork every inch.

Putting the glaze in a pitcher that pours well makes the job quick & easy.

8. Pour over the heated topping

Serve this gingerbread bundt cake warm or cold with whipping cream, ice cream, or Cool Whip.

9. Serve!

Here are some additional tips for cooling and serving this gingerbread bundt cake:

  • Cool the cake upright for 30 minutes. Gently run a knife around the edges of the cake to make sure it is loosened around the edges. Then shake the cake gently to loosen further and turn upsidedown onto a serving platter.
  • Dust with powdered sugar right before serving.
  • Serve warm or cold with whipping cream, Cool Whip, or ice cream.

Frequently asked questions

How do you store a spice bundt cake?

A bundt cake should be stored in a tightly covered container in the fridge, and can last up to 5 days. Bring it out of the refrigerator and let it come to room temperature before serving.

Can a spice bundt cake be frozen?

Yes, just cover it well or place it in an airtight container before freezing. It can last for up to 3 months.

Why should the bundt cake sit in the pan for 30 minutes before taking it out of the pan?

Letting the cake cool slightly in the pan before inverting it can help the cake release from the pan and prevent it from sticking.

Sprinkle with a dusting of powdered sugar right before serving for a pretty presentation.

Handy tips:

Once the cake has sat for 30 minutes, run a thin knife around the edge of the pan to make sure it has loosened from the sides. Then gently shake it back and forth and up and down. That should help it loosen well so it will slide out of the bundt pan well.

Other Cake Recipes you may enjoy:

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Poke & Pour Gingerbread Bundt Cake

Poke & Pour Gingerbread Bundt Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

There’s no dessert as cozy as the warmth of a delicious gingerbread bundt cake. Baked with the rich flavors of gingerbread, this cake gets a buttery sauce “poke cake” treatment immediately after removing from the oven. The result is a gorgeous gingerbread bundt cake perfect for chilly days and the holiday season.

Ingredients

  • 2 ¼ cup flour
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¾ cup molasses
  • ¾ cup cooking oil
  • ¾ cup water
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ⅓ cup water

Instructions

    1. Preheat the oven to 350 degrees. Or if you are using a dark colored bundt pan, preheat to 325 degrees.
    2. In the bowl of an electric mixer, pour in the first amounts of flour, brown sugar, baking powder, baking soda, and all spices. Combine together my mixing on low speed.
    3. Then add the molasses, oil, water, and eggs. Mix on low speed to combine and then increase speed to medium. Beat for 3 minutes.
    4. Prepare a bundt cake pan by spraying with non-stick spray and lightly dusting with flour. 
    5. Pour the spice cake batter into the prepared pan and bake at 350 degrees (or 325 degrees for a dark colored bundt pan.) for 50-60 minutes. To test to see if it is done, insert a toothpick near the center of the cake. When it comes out clean, it is baked.
    6. While the cake is baking, prepare the glaze by heating together in a saucepan the 1 cup brown sugar, ½ cup butter, and ⅓ cup water until the butter is melted. Pour into a pitcher that pours well.
    7. Immediately after removing the cake from the oven, prick deeply around the cake with a fork every inch.
    8. Pour over the heated topping.
    9. Cool the cake upright for 30 minutes. Then shake the cake gently to loosen and turn onto a serving platter.
    10. Dust with powdered sugar.
    11. Serve warm or cold with whipping cream, Cool Whip, or ice cream.

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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 453Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 51mgSodium: 211mgCarbohydrates: 60gFiber: 1gSugar: 42gProtein: 4g

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