Gingerbread Cake Mix Recipe
Gingerbread Cake Mix Recipe photo by Taste of Home
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Gingerbread Cake Mix Recipe

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In Columbus Junction, Iowa, Ruth Seitz puts together this mixture so she can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:45 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 45 servings


  • 6-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup plus 1 tablespoon nonfat dry milk powder
  • 1/4 cup baking powder
  • 1 tablespoon salt
  • 2-1/2 teaspoons ground cinnamon
  • 2 teaspoons cream of tartar
  • 1-1/4 teaspoons ground cloves
  • 1-1/4 teaspoons ground ginger
  • 1-1/2 cups shortening
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1/2 cup water
  • 1/2 cup molasses
  • 1 large egg

Nutritional Facts

1 piece: 218 calories, 7g fat (2g saturated fat), 24mg cholesterol, 290mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the first nine ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (10 cups total).
  2. To prepare cake: In a large bowl, lightly beat egg, water and molasses. Add 2 cups cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings per batch.
Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Gingerbread Cake Mix in Quick Cooking December 2000, p63

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