Gingerbread Coffee Cake

Gingerbread coffee cake is a yummy holiday treat that mixes gingerbread's cozy, spiced flavors with a coffee cake's soft and fluffy texture.

Prep Time 12

Cook Time 35

Total Time 50

Servings

Calories 389kcal

Author Sandra

1 yellow cake mix I like Duncan Hines Just use the mix, don’t not follow the directions on the back!
4 eggs
¾ cup canola or vegetable oil
¾ cup water
3.4 ounce box instant vanilla pudding (just the dry mix, not prepared)
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon molasses

Preheat oven to 350; grease 9x13 metal pan.
Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen-Aid mixer for this.
Meanwhile, mix brown sugar, cinnamon, and ginger. Set aside 1/4 cup of the mixture - you will use this later.
Once the cake is done mixing for 7 minutes, pour half of the batter into the greased 9x13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan - use the bowl that has original amount.
Pour the remaining batter on and sprinkle with the remaining sugar.
With the 1/4 cup of brown sugar mixture we set aside, stir in 1 tablespoon of molasses. Then heat in the microwave for 30 seconds - mix together again and then drizzle it onto the top of the coffee cake.
Gently swirl the coffee cake with the molasses and brown sugar mixture to get a beautiful marble swirl.
Place in oven and bake 25-35 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does crumble when you cut and serve it.