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After spending time at the Festival of Holidays at Disneyland Resort and California Adventure, I knew I had to share this delicious recipe with you!

Disneyland’s incredible mini gingerbread bundt cakes are served at the holiday food kiosks as well as Carthay Circle in California Adventure. This Gingerbread Bundt Cake is one of our absolute favorite Disney recipes, we absolutely have to eat anytime we are at California Adventure.

Image of gingerbread bundt cake with cream filling. Cake has cream drizzle on top.

When I think of the holidays, my brain automatically dreams of Disneyland’s Gingerbread Bundt Cake. As much as I would like to always make it to Disneyland and California Adventure over the holidays, realistically, that just doesn’t happen each year.

Luckily, I can enjoy Disneyland’s mini Gingerbread Bundt Cakes easily at home. Disney generously shared this delicious Festival of Holidays treat using the recipe below. Normally only available in the parks, Disneyland shared their gingerbread recipe with me to recreate at home.

Get ready to enjoy the sweet flavors of Walt Disney parks from the comfort of your own home. I’m dreaming of the flavorful orange vanilla sauce drizzled over my mini bundt cake now!

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so all of our readers are successful and empowered in the kitchen. We provide detailed instructions, tips and tricks, and nutritional information in every recipe.

If you are ready for more simple directions, without all of our additional details and information, simply scroll to the bottom of the page where you’ll find our easy to print Disneyland’s Gingerbread Bundt Cake recipe.

Table of Contents

Ingredients in Disneyland’s Gingerbread Bundt Cake

Amber Lager Beer: The beer helps give the cake an extra lift, and helps the cake taste even more moist and delicious.
Baking Soda: Baking soda will help the cake be airy and soft.
Dark Molasses: Molasses helps give the bundt cake it’s flavorful and robust flavor. It’s a staple of the traditional favorite gingerbread cake recipe we have enjoyed over the years.
Brown Sugar
Flour: We used all purpose flour for this recipe, however you could easily use a gluten free variety to substitute.
Ginger: The ground ginger flavor is perfect for the bundt cake.
Baking Powder
Salt
Cinnamon: Ground cinnamon is what we’re looking for here – i’m pretty sure that all things delicious include cinnamon.
Nutmeg: Another staple in any favorite gingerbread recipe.
Eggs
Oil: We tend to stick to olive oil or coconut oil when baking. They both have a ton of health benefits, and are better for you than some of the other oil alternatives out there.
Ginger: You’ll need zested fresh ginger too! The ginger flavor really pairs well with the robust flavor of the dark molasses, cinnamon, and nutmeg.

Ingredients for Orange Vanilla Sauce for Drizzling:

Vanilla Bean: Believe us, using a fresh vanilla bean will make this drizzle glaze incredible. It’s worth the extra effort in doing this step.
Milk
Sugar
Egg Yolks
Orange: You’ll zest the orange and add orange zest to the delicious orange vanilla sauce.
Orange Oil: Not a typical ingredient you usually cook with, however you can find this in specialty stores or online.
Powdered Sugar
Water

How to make Disneyland’s Gingerbread Bundt Cake:

Preheat oven to 350º F.
Heat the beer in a medium sized pot and bring to a boil, remove from the heat and slowly add baking soda.
Once it stops foaming add the molasses and brown sugar- set aside.
Shift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg over a bowl.
Add the flour mix in three batches to the molasses mix. Scrap down side of bowl after each section was added.
Whisk together the eggs, oil and fresh ginger- mix together with the flour mix until all is combined.
Pour batter into prepared bundt pans or molds. Depending on the size of your mold; you will bake the mix at 350°F for 18 to 30 minutes. Tooth Pick will come out of cake clean.
Let the cake cool completely. When you remove the bundt cake from the mold, do so gently. The cooled cakes are very moist and will break if handled too rough.

How to make Disneyland’s Orange Vanilla Sauce:

Cut Vanilla bean in half and scoop out and set aside vanilla bean scrapings.
Combine milk, sugar and vanilla beans in a medium saucepan – bring to just below a boil. The hot milk mixture needs to be hot but not boiling.
In a separate medium bowl whisk egg yolks together – add about 1 cup of hot cream to the eggs to bring up the temperate.
Add the egg mixture back into the pot and cook for another minute or until the sauce becomes think enough to coat the back of a spoon. Take off heat.
Continue to whisk for about 3 minutes after taking off of heat.
Pour mixture into a glass bowl set over ice to cool the sauce.
Once sauce is cool- add the orange zest and orange oil.

Finishing the Bundt Cakes:

Shift the powdered sugar in a bowl. Slowly start adding your water to the bowl to whisk powdered sugar and water together.
Swirl icing on top of cake in pattern.
Right before serving Cakes pour Orange Vanilla Sauce into center of Bundt Cakes
Enjoy, and think magical Disney thoughts!

Recipe Tips

The batter will look thin- it’s okay and expected. It’ll still turn out to be fluffy and delicious gingerbread mini bundt cakes.
This recipe is incredible, but we’ve had a little difficulty removing the mini bundt cakes from the mold. Be sure you use a non stick cooking spray before pouring the batter. When removing the cake from the mold, go slowly and very gently.
Be sure to not over-boil the beer. You will heat beer until it boils, then remove it from stovetop.

Becca Ludlum

Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)

Did you love this recipe?

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One Comment

Cmg948 says:

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Great ginger flavor but I will probably put whipped cream on top and serve it in a bowl as pudding. This stuck like cement to the edges of the greased Bundt pan yet the center is very wet. I followed directions but must have done something wrong.

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