There’s nothing quite like the comforting embrace of a scrumptious spice bundt cake. This cake, baked with the deep, warming notes of gingerbread, receives a buttery sauce “poke cake” treatment right after leaving the oven. The result is a stunning spice cake, ideal for chilly weather and festive gatherings.
I will always remember coming home from school, walking through the farmhouse door, and being greeted by the aroma of this cake baking in the oven.
My mother was preparing this spike bundt cake recipe using the “poke and pour” method, and I was mesmerized as I watched her work her magic.
When I recreated this recipe recently, the wonderful scent rising from the oven instantly took me back to that cherished memory.
This cake offers the ultimate warm hug on a cold day. It is cozy, inviting, and utterly tasty. I am confident you will adore it as much as I do.
This spice bundt cake recipe is a straightforward bundt cake that is incredibly enjoyable to prepare and pairs perfectly with a steaming cup of coffee or tea. It works beautifully as a simple holiday treat or to mark the arrival of cooler weather.
Components for this Poke Bundt Cake
Check the printable recipe located at the end of this article for precise measurements and step-by-step directions.
- all purpose flour
- brown sugar
- baking powder
- baking soda
- salt
- cinnamon
- ginger
- nutmeg
- cloves
- molasses
- cooking oil
- water
- eggs at room temperature
- unsalted butter
- One third cup of water
A brief overview of the steps for this poke and pour spice cake preparation
Check the printable recipe card positioned at the end of this article for complete, detailed directions.
Helpful hints for this Spice Bundt Cake
Below are extra suggestions regarding the cooling and presentation of this gingerbread bundt cake:
- Allow the cake to remain standing straight up for half an hour. Carefully slide a blade around the border of the cake to confirm it is detached from the sides. Subsequently, give the cake a gentle shake to further loosen it and invert it onto a presentation dish.
- Sprinkle with powdered sugar immediately prior to serving.
- Enjoy warm or chilled accompanied by whipped cream, Cool Whip, or frozen dessert.
Common inquiries
What is the best way to preserve a spice bundt cake?
A bundt cake ought to be kept in a securely sealed vessel within the refrigerator, and it remains edible for up to five days. Remove it from the fridge and allow it to reach ambient temperature before consumption.
Is it possible to freeze a spice bundt cake?
Affirmative, ensure it is well wrapped or placed in an airtight vessel before freezing. It can remain suitable for up to three months.
What is the reason the bundt cake should remain in the pan for thirty minutes before removal?
Allowing the cake to cool marginally in the pan before flipping it can assist the cake in releasing from the pan and stop it from adhering.
Helpful suggestions:
After the cake has rested for thirty minutes, slide a thin blade around the perimeter of the pan to verify it has separated from the sides. Then gently rock it back and forth and up and down. This should assist it in loosening well so it will slide out of the bundt pan smoothly.
Other Cake Recipes you might like:
- Quick & Easy Cherry Dump Cake Recipe
- Vanilla Cake with Strawberries
- Blueberry Lemon Dump Cake
- Christmas recipe-Steamed Pudding in a bundt cake pan
- Old Fashioned (and so delicious!) Rhubarb Cake
Snag the planner I use to simplify grocery trips and dinners!
Poke & Pour Gingerbread Bundt Cake
Experience the cozy comfort of a warm gingerbread bundt cake. Baked with rich spice flavors, this cake is enhanced with a buttery sauce infusion right after it comes out of the oven, making it perfect for chilly days and festive celebrations.
Ingredients
Method
- Set the oven to 350 degrees Fahrenheit. If you are baking with a dark colored bundt pan, lower the temperature to 325 degrees.
- In the bowl of an electric mixer, mix the initial amounts of flour, brown sugar, baking powder, baking soda, and all the spices at a low speed.
- Add the molasses, oil, water, and eggs to the mixture. Start mixing on low speed to combine the ingredients, then raise the speed to medium and beat for three minutes.
- Grease a bundt cake pan with non-stick spray and lightly coat it with flour.
- Transfer the spice cake batter into the prepared pan. Bake at 350 degrees, or at 325 degrees if using a dark colored bundt pan, for 50 to 60 minutes. To check for doneness, insert a toothpick near the center; when it emerges clean, the cake is ready.
- While the cake bakes, make the glaze by heating 1 cup of brown sugar, ½ cup of butter, and ⅓ cup of water in a saucepan until the butter has melted. Transfer the mixture to a pitcher with a good pouring spout.
- As soon as the cake comes out of the oven, use a fork to prick the surface deeply every inch.
- Drizzle the hot topping over the cake.
- Allow the cake to cool upright for half an hour. Gently shake the cake to loosen it and invert it onto a serving platter.
- Sift powdered sugar over the top.
- Enjoy the cake warm or cold, topped with whipping cream, Cool Whip, or ice cream.
