Description
Warm spices, molasses, and a buttery cake topping come together in this holiday twist on a classic dump cake. It’s like a gingerbread cookie and cake hybrid — simple to make, full of cozy flavor, and perfect for Christmas gatherings or winter nights.
Ingredients
🛒 Ingredients:
1 cup molasses
1 cup hot water
1 cup brown sugar
2 large eggs
½ cup (1 stick) unsalted butter, melted (plus more for greasing)
2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box yellow or spice cake mix (15 oz)
Optional: ½ cup chopped pecans or walnuts
Optional: powdered sugar or whipped cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Gingerbread Base:
In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.
Add flour, baking soda, and spices. Stir until fully combined and smooth.
Pour the batter into the prepared dish.
Add Cake Mix: Sprinkle the dry cake mix evenly over the gingerbread base. Do not stir.
Top with Butter & Nuts: Drizzle melted butter evenly across the cake mix. Sprinkle nuts if desired.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and slightly crisp.
Cool & Serve: Let cool slightly before serving. Serve warm with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Notes
- Extra flavor boost: Add 2 tablespoons of maple syrup or dark rum for a deeper flavor.
- Make it dairy-free: Use coconut oil or vegan butter.
- Add texture: Sprinkle crushed ginger snaps or brown sugar on top before baking.
- Storage: Keep covered at room temperature for 2 days, or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American