Gingerbread Bundt Poke Cake with Brown Sugar Glaze

This easy gingerbread poke cake is baked in a bundt pan, then soaked with a warm brown sugar glaze. Moist, perfectly spiced and wonderfully cozy for Christmas and chilly winter days.

Gingerbread cake in a bundt cake shape sliced on a plate with a scoop of ice cream and caramel sauce on it. — This warm and cozy gingerbread bundt cake is perfect for winter holidays and chilly afternoons.

I still remember walking through the farmhouse door after school and smelling this cake coming out of the oven. My mother used to give a simple bundt cake a “poke and pour” treatment that turned it into something extraordinary — tender crumb soaked with a buttery brown sugar glaze. Baking this recently brought me right back to those comforting, fragrant moments.

This gingerbread bundt poke cake is like a warm hug on a cold day: cozy, spiced, and deeply satisfying. It’s an easy recipe that works beautifully as a holiday centerpiece or as a special treat to enjoy with a hot cup of coffee or tea. The technique is straightforward: bake a molasses-spiced cake in a greased bundt pan, prick the hot cake all over, and pour a warm brown sugar glaze over it so the cake soaks up the sauce and stays incredibly moist.

Poke & Pour Gingerbread Bundt Cake — Key Details

Yield: 12 servings
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: about 1 hour 15 minutes

Ingredients for this Poke Bundt Cake

Use pantry staples — see the printable recipe card for exact measurements.

2 ¼ cups all-purpose flour
¾ cup brown sugar (for batter)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup molasses
¾ cup neutral cooking oil
¾ cup water
2 large eggs at room temperature
For the glaze: 1 cup brown sugar, ½ cup unsalted butter, ⅓ cup water

Ingredients needed for this ginger bundt cake. — Simple pantry ingredients create a flavorful molasses spice cake.

Instructions

Preheat the oven to 350°F (175°C). If you use a dark-colored bundt pan, reduce the oven to 325°F (160°C) to avoid over-browning.
Grease and flour a standard bundt pan, or spray with a reliable nonstick baking spray and dust lightly with flour to ensure an easy release.
In the bowl of an electric mixer (or using a large mixing bowl and a whisk), combine the flour, ¾ cup brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix briefly on low to blend the dry ingredients.
Add the molasses, oil, water, and eggs to the dry mixture. Start mixing on low to incorporate, then increase to medium and beat for about 3 minutes until the batter is smooth and slightly aerated.
Pour the batter into the prepared bundt pan and smooth the top. Bake at 350°F (325°F for dark pans) for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
While the cake bakes, make the glaze: combine 1 cup brown sugar, ½ cup unsalted butter, and ⅓ cup water in a small saucepan. Heat gently, stirring, until the butter melts and the sugar is dissolved; bring just to a simmer and then remove from heat. Transfer the warm glaze to a pourable container.
When the cake comes out of the oven, while it is still hot, prick the top and sides deeply about every inch with a fork or skewer so the glaze can penetrate.
Pour the warm brown sugar glaze evenly over the hot cake, allowing it to soak in. Use all of the glaze for best results.
Let the cake cool upright in the pan for about 30 minutes. Gently run a thin knife around the edge to loosen the cake, then invert the pan onto a serving platter and lift off the pan.
Lightly dust with powdered sugar if desired. Serve warm or at room temperature with whipped cream, Cool Whip, or a scoop of vanilla ice cream.

Gingerbread cake baked in a bundt pan being poked with a fork. — Poking the hot cake creates channels so the glaze soaks through to the center.

Tips & Tricks for a Perfect Spice Bundt Cake

Allow the cake to rest in the pan for 30 minutes before turning it out. Running a thin knife around the edge and giving the pan a gentle shake helps the cake release cleanly.
Dust with powdered sugar just before serving for an attractive finish.
Serve warm for the coziest experience; the glaze will be more pronounced and the cake extra tender. Leftovers are excellent at room temperature or chilled.
If using a dark bundt pan, lower the oven temperature to prevent the exterior from baking too quickly while the center finishes cooking.

Frequently Asked Questions

How should I store this cake? Store the bundt cake in a tightly covered container in the refrigerator for up to 5 days. Bring it to room temperature before serving or warm individual slices briefly.

Can I freeze the cake? Yes. Wrap the cooled cake well in plastic wrap and place in an airtight container or freezer bag. It will keep up to 3 months. Thaw in the refrigerator before serving.

Why pour the glaze while the cake is hot? The warm cake absorbs the glaze through the fork holes, keeping the crumb moist and making every bite tender and flavorful.