There’s nothing cozier than a warm, spiced bundt cake fresh from the oven. This gingerbread-style spice bundt cake is finished with a buttery “poke and pour” glaze poured over the cake the moment it comes out of the oven, creating a moist, richly flavored dessert that’s perfect for chilly afternoons and holiday gatherings.
I still remember the scent of this cake as I walked into the farmhouse after school—sweet, spicy, and inviting. My mother would bake this bundt and give it the special “poke and pour” treatment, and the memory of that moment is what inspired the version you see here.
The batter is simple to prepare, using everyday pantry ingredients, and the glaze adds a buttery, caramel-like finish that soaks into every nook and cranny for indulgent, tender slices. Serve it warm with a scoop of ice cream or whipped cream for a classic presentation, or dust it lightly with powdered sugar for an elegant touch.
Ingredients for this Poke Bundt Cake
Refer to the recipe card below for the full ingredient list and exact measurements.
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar (for the batter)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup molasses
- 3/4 cup cooking oil
- 3/4 cup water (for the batter)
- 2 room-temperature eggs
- For the glaze: 1 cup brown sugar, 1/2 cup unsalted butter, 1/3 cup water
Summary of Instructions: Poke & Pour Spice Bundt Cake
A concise overview—see the full instructions lower in the page for step-by-step details.
Tips & Tricks for a Perfect Spice Bundt Cake
These practical tips help ensure your bundt turns out moist, evenly baked, and easy to remove from the pan.
- Cool the cake upright in the pan for 30 minutes to let it set. Run a thin knife around the edges to loosen it, then gently shake the pan and invert onto a platter.
- For a clean presentation, dust the top with powdered sugar right before serving.
- Serve warm for the most comforting flavor. Cold slices are also delicious—top with whipped cream, a dollop of Cool Whip, or vanilla ice cream.
- If you use a dark nonstick bundt pan, lower the oven temperature by 25°F to prevent overbrowning.
Frequently Asked Questions
How should I store a spice bundt cake?
Store the cake in a tightly covered container in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
Yes. Wrap cooled cake well in plastic wrap and place in an airtight container or freezer bag. It will keep up to three months. Thaw overnight in the refrigerator before bringing to room temperature.
Why let the cake sit in the pan for 30 minutes before removing it?
Allowing the cake to cool slightly helps the structure set and reduces the chance that it will break or stick when inverted. The brief rest also makes it easier to release cleanly from the pan.
Full Recipe Card — Poke & Pour Gingerbread Bundt Cake
Yield: 12 servings • Prep: 15 minutes • Cook: 60 minutes
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar (for batter)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup molasses
- 3/4 cup cooking oil
- 3/4 cup water (for batter)
- 2 eggs, room temperature
- For the glaze: 1 cup brown sugar, 1/2 cup unsalted butter, 1/3 cup water
Directions
- Preheat the oven to 350°F (175°C). If using a dark-colored bundt pan, reduce the oven to 325°F (163°C).
- In a mixing bowl, combine the flour, 3/4 cup brown sugar, baking powder, baking soda, salt, and all spices. Mix on low to blend.
- Add the molasses, 3/4 cup oil, 3/4 cup water, and the eggs. Mix on low until combined, then increase to medium and beat for about 3 minutes until batter is smooth.
- Prepare a bundt pan by spraying with nonstick spray and lightly dusting with flour. Pour the batter into the pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven.
- While the cake bakes, prepare the glaze: combine 1 cup brown sugar, 1/2 cup butter, and 1/3 cup water in a small saucepan. Heat until the butter melts and the mixture is smooth, then transfer to a heatproof pitcher.
- Immediately after removing the cake from the oven, use a fork to prick deep holes about every inch across the top of the cake.
- Pour the warm glaze evenly over the hot cake, allowing it to seep into the holes and throughout the cake.
- Let the cake cool upright in the pan for 30 minutes, then run a thin knife around the edges, gently shake to loosen, and invert onto a serving platter.
- Dust with powdered sugar if desired and serve warm or at room temperature with whipped cream or ice cream.
Other Recipes You May Enjoy
- Cherry Dump Cake
- Vanilla Cake with Strawberries
- Blueberry Lemon Dump Cake
- Steamed Pudding made in a bundt pan
- Old-Fashioned Rhubarb Cake
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