Meet my latest favorite holiday dessert: the Gingerbread Streusel Bundt Cake! Can you believe it requires fewer than 9 ingredients?

This season, I’m caught between embracing the handmade charm that brings festive warmth and avoiding time-consuming baking that steals precious moments with my kids or lounging by the fire in my PJs. This cake perfectly balances those desires. Its cozy spices evoke a homemade feel, while a fantastic baking mix makes preparation a breeze. Just grab the Pumpkin Muffin and Bread mix, and after a quick mix, all that's needed is a simple streusel and glaze to create a stunning holiday dessert that looks pro at any gathering.

gingerbread bundt cake with streusel

The best part? This cake is grain-free and only has 6 grams of sugar per serving. While the holidays often call for indulgence, this dessert allows everyone to enjoy it, regardless of dietary needs. That's why I choose Simple Mills for my baking supplies: their focus on wholesome, unprocessed ingredients helps us feel our best. With no artificial additives and clear labeling, I can trust what I’m serving my loved ones during the holidays and beyond.

The glaze is incredibly easy: just whisk together confectioner's sugar (I opted for Swerve, a natural sweetener with no calories) and milk until it's pourable, then drizzle over the cooled cake and let it set.

gingerbread bundt cakegingerbread bundt cake sliced

Can you really develop a fondness for a bundt pan? I sure have for this one. With a generous 10-cup capacity, it was perfect for using 2 boxes of mix. If you prefer a smaller cake, simply use 1 box of mix, halve the other ingredients, and pour into a smaller bundt or loaf pan. Just reduce the baking time by about 20 minutes and check for doneness with a knife or skewer.

I typically order my healthiest ingredients from Thrive Market, and I always keep some other Simple Mills products on hand:

Pancake and Waffle Mix – Made with almond flour, coconut flour, and coconut sugar for great nutrition and a lower glycemic index.

Grain-Free Brownie Mix – Rich and fudgy, made with almond and coconut flour, it doesn’t compromise on flavor.

Chocolate Chip Cookie Mix – Adam loves chocolate chip cookies, and this grain-free, paleo-friendly version keeps his cravings satisfied.

gingerbread bundt cake with streusel topping

Ingredients

For the streusel:

  • 2/3 cup brown sugar (I used Swerve)
  • 1 cup almond flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons cold butter, cut into 1” pieces
  • 1/2 cup chopped toasted pecans

For the cake:

  • 2 boxes Pumpkin Muffin & Bread Mix
  • 6 eggs
  • 1 1/2 cups water
  • 1/3 cup melted coconut oil
  • 1/2 tablespoon ground ginger
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 1/2 cups confectioners’ sugar (I used Swerve) sifted to remove lumps
  • 3 to 4 tablespoons milk, almond milk, or water

Instructions

For the streusel:

  1. In a medium bowl, mix the sugar, flour, cinnamon, and salt.
  2. Using your fingers, mix in the butter until damp and crumbly. Stir in the pecans and set aside.

For the cake:

  1. Preheat the oven to 350 degrees.
  2. Whisk together the eggs, water, and coconut oil.
  3. Add the bread mix, ginger, and vanilla, blending until just combined.
  4. Coat a bundt pan with nonstick spray, then layer half of the streusel on the bottom. Add half of the batter evenly over it. Layer the remaining streusel and top with the rest of the batter.
  5. Bake for one hour or until edges pull away from the pan.
  6. Cool for 15 minutes, then remove from the pan and cool completely.

For the glaze:

  1. In a medium bowl, place the powdered sugar and gradually stir in milk until a smooth, pourable glaze forms. Drizzle it over the cake and let it set.