Mini Gingerbread Dump Cakes – Easy, Crowd-Pleasing Treat

While experimenting with one-pan desserts in my kitchen, I realized mini gingerbread dump cakes could combine convenience with holiday cheer. Inspired by my passion for balanced, easy-to-make meals, I turned a classic dump cake into a cupcake version that’s perfect for family gatherings. These easy dump cakes are quick, customizable, and full of warm spices—making them a go-to winter dessert recipe, whether for Christmas celebrations or cozy nights at home.

Why You’ll Love This Recipe

Mini Gingerbread Dump Cakes are the ultimate easy dump cake for busy bakers who still want a festive, flavorful dessert. This holiday dessert recipe combines the warm spices of gingerbread with the convenience of a one-pan, quick dessert, making it perfect for winter celebrations or cozy weeknights. These cupcakes are family-friendly, customizable, and simple to make—just dump, bake, and enjoy. Whether you’re looking for a vegan-friendly gingerbread dump cake or a unique twist on classic holiday dump cakes, this recipe delivers comfort, sweetness, and ease in every bite. The soft, spiced cake pairs perfectly with a crisp topping, creating a crowd-pleasing dessert that’s both indulgent and stress-free. Ideal for Christmas parties, last-minute gatherings, or even a fun baking activity with kids, this mini gingerbread dump cake proves that holiday desserts don’t have to be complicated. With minimal prep, a single pan, and endless flavor possibilities, this easy dump cake is destined to become a winter favorite in your dessert rotation.

Ingredients for This Recipe

Creating the perfect mini gingerbread dump cakes starts with understanding your ingredients. This recipe balances the rich, warm flavors of molasses, dark brown sugar, and classic holiday spices—ginger, cinnamon, nutmeg, and cloves—to give your cupcakes that signature gingerbread taste. Using a combination of all-purpose flour and a boxed cake mix ensures the texture is soft and moist while keeping the preparation quick and easy. Butter adds richness, while chocolate chips and optional pecans provide extra indulgence and texture. This combination makes the best mini gingerbread dump cakes that are perfect for Christmas dump cake celebrations or any winter dessert occasion. Whether you’re following recipes using gingerbread cake mix or creating your own twist, these mini gingerbread dump cakes with cake mix are simple, customizable, and sure to impress family and friends.

🛒 Ingredients:

1 cup unsulphured molasses

½ cup hot water

1 cup dark brown sugar, packed

2 large eggs

½ cup (1 stick) unsalted butter, melted

2 cups all-purpose flour (or gluten-free 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)

½ cup melted butter (for topping)

Optional: ½ cup chocolate chips or chopped nuts

How to Make This Recipe

Making mini gingerbread dump cakes is a quick, festive way to enjoy a holiday dessert without the fuss. This easy dump cake recipe brings together warm molasses, holiday spices, and a boxed cake mix to create moist, flavorful cupcakes. Using both all-purpose flour and cake mix ensures a tender crumb, while melted butter and chocolate chips add richness and texture. Optional pecans give a delightful crunch, making these mini gingerbread dump cakes perfect for Christmas dump cake celebrations or any winter dessert occasion. Whether you’re following recipes using gingerbread cake mix or experimenting with your own twist, this method makes the best mini gingerbread dump cakes every time.

Step-by-Step Instructions:

Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a large bowl, combine 1 cup molasses, ½ cup hot water, 1 cup dark brown sugar, and 2 large eggs.
Stir in ½ cup melted butter, then gradually mix in 2 cups flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.
Fold in 1 box yellow or spice cake mix until evenly combined.
Spoon batter into prepared muffin tin, filling each cup about ⅔ full.
Top each cupcake with ½ cup melted butter and 1 cup chocolate chips, optionally adding ½ cup chopped pecans.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Let cool slightly, then serve warm or at room temperature.

These mini gingerbread dump cakes are simple, quick, and perfect for easy Christmas desserts, family gatherings, or any cozy winter dessert.

Expert Cooking Tips

Creating the best mini gingerbread dump cakes requires a few simple tips to elevate flavor, texture, and presentation. Using high-quality molasses and fresh spices ensures a rich, warm gingerbread flavor that shines in this easy dump cake recipe. Melting the butter properly and evenly distributing it over the cake mix creates a perfectly crisp topping, while folding in chocolate chips or pecans adds texture and indulgence. These mini gingerbread dump cakes are ideal for Christmas dump cake celebrations or any winter dessert gathering, and following these expert tips helps you achieve consistent results every time. Whether you’re experimenting with recipes using gingerbread cake mix or looking for the best mini gingerbread dump cakes, these suggestions make the process simple and stress-free.

💡 Expert Tips:

Use unsulphured molasses for a deep, rich flavor.
Warm the water slightly to help the molasses blend smoothly.
Grease the muffin tin with butter to prevent sticking.
Sift the flour and spices for even distribution.
Fold in chocolate chips or pecans for texture and flavor.
Pour melted butter evenly over the cake mix for a crisp topping.
Bake until a toothpick comes out clean but avoid overbaking to maintain moisture.
Let cupcakes cool slightly before removing from the tin to keep them intact.

Following these tips ensures your mini gingerbread dump cakes are moist, flavorful, and perfect for any holiday dessert table.

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Gingerbread Chocolate Chip Dump Cake – Cozy Winter Dessert Made Simple

Mini gingerbread dump cakes are a quick, festive, and family-friendly dessert perfect for the holiday season or any cozy winter gathering. This easy dump cake combines the warm flavors of gingerbread, molasses, and spices with the convenience of a one-pan recipe, making it ideal for busy bakers. Whether you’re following recipes using gingerbread cake mix or looking for the best mini gingerbread dump cakes for Christmas dump cake celebrations, this recipe delivers soft, flavorful cupcakes that everyone will love.

With minimal prep and endless customization options like chocolate chips or pecans, these mini gingerbread dump cakes are a versatile dessert you can enjoy year after year. Perfect for holiday parties, weeknight treats, or gifting to friends and family, this gingerbread dump cake recipe makes creating festive desserts simple and stress-free. Make a batch today and discover why mini gingerbread dump cakes are quickly becoming a go-to winter dessert for many families.

Gingerbread Chocolate Chip Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This dessert brings together the cozy flavors of classic gingerbread with the irresistible sweetness of chocolate chips. The spiced molasses base bakes under a buttery cake topping, with chocolate chips melting into gooey pockets throughout. Perfect for holiday gatherings or winter nights.

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Ingredients

Scale 1x2x3x

🛒 Ingredients:

• • 1 cup unsulphured molasses

  • ½ cup hot water

  • 1 cup dark brown sugar, packed

  • 2 large eggs

  • ½ cup (1 stick) unsalted butter, melted

  • 2 cups all-purpose flour (or gluten-free 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)

  • ½ cup melted butter (for topping)

  • Optional: ½ cup chocolate chips or chopped nuts

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Instructions

📝 Instructions:

 

1. Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Prepare Gingerbread Base:

   • In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.

   • Stir in flour, baking soda, and spices until fully combined. Pour into the prepared dish.

3. Add Cake Mix: Sprinkle the dry cake mix evenly over the gingerbread base. Do not stir.

4. Top with Butter & Chocolate: Drizzle melted butter over the cake mix. Sprinkle chocolate chips evenly on top. Add nuts if desired.

5. Bake: Bake uncovered for 40–45 minutes, until the top is golden and set.

6. Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.

Notes

• Extra Chocolate: Fold ¼ cup of chocolate chips into the gingerbread base for more chocolate pockets.
• Vegan Option: Use flax eggs and plant-based butter.
• Festive Twist: Add a pinch of orange zest for a holiday-inspired flavor.
• Storage: Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American / Holiday