Regal Gingerbread – a delicious recipe with vanilla instant pudding, gingerbread spice, cold tea, safflower oil, light molasses, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Generously grease cake pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake for 40 to 45 minutes for a 13 x 9 pan. Bake 50 to 60 minutes for 10-inch Bundt pan. When done, lightly brush with melted butter and remove from pan only if using a Bundt pan. Sprinkle with powdered sugar, if desired, and top with whipped cream. If you make your gingerbread in a 13 x 9 pan, you may like to serve the pieces of cake in half horizontally and filled with whipped topping, sprinkled with powdered sugar. Cake may be baked in a 10 x 15 x 1-inch jelly roll pan for thinner slices. Ideal for a large number of servings. Reduce baking time approximately 10 minutes. Check to avoid over baking.
398
kcal
Calories
30
g
Fat
6
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. Duncan Hines yellow cake mix, 1 (4 serving size) pkg. vanilla instant pudding, 2 Tbsp. gingerbread spice or same amount of pumpkin pie spice, 1 c. strong cold tea, and more.
Yes, Regal Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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