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Gingerbread Tea Cakes | Can't Stay Out of the Kitchen | these luscious #TeaCakes are made with a #Gingerbread mix. They include #walnuts & vanilla chips. The icing is canned #CinnamonToastCrunch icing! Every bite is spectacular & will have you swooning! #holiday #baking #Christmas #dessert #cake #GingerbreadTeaCakes

Gingerbread Tea Cakes

Teresa Ambra
Gingerbread Tea Cakes make up one fantastic holiday dessert! These luscious Tea Cakes are made with a Gingerbread mix, cheesecake pudding mix, vanilla chips and walnuts. Then they're glazed with canned Cinnamon Toast Crunch icing and a candied cherry. They're so good you'll be swooning in delight after one bite. Serve these for your Christmas or holiday party and you'll come back with an empty plate.
4 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 26
Calories 288 kcal

Equipment

  • 1 20-tin miniature Bundt cake pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • 1 zip lock bag WITHOUT the "stand and fill" bottom
  • 1 nut chopper if nuts are not previously chopped
  • 2 wire cooling racks

Ingredients
  

TEA CAKES:

  • 1 box Gingerbread cake mix
  • 3.9 oz. box cheesecake pudding mix
  • 1 cup sour cream
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup canola oil
  • 12 oz. bag vanilla chips or premiere white baking chips
  • 1 cup walnuts or pecans, chopped (measure after chopping)

ICING:

  • 1 can Cinnamon Toast Crunch icing
  • 26 candied cherries

Instructions
 

TEA CAKES:

  • Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
  • Fold in chips and nuts.
  • Spoon mixture into well-greased and floured miniature Bundt pans about two-thirds full.
  • Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before transferring to wire racks and adding icing.

ICING:

  • Remove lid and foil from canned frosting.
  • Microwave about 15-20 seconds until icing softens.
  • Drizzle icing over Tea Cakes.
  • Place a candied cherry in the center of each Tea Cake.

Notes

NOTE: Rotate Bundt pans on shelf racks in oven half-way through baking time if baking more than one rack at a time.
 
NOTE: To pipe the icing, spoon the softened icing into a zip lock bag without the "stand and fill" bottom. Snip off a corner and pipe the icing over top of individual Tea Cakes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 288kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 38mgSodium: 218mgPotassium: 153mgFiber: 1gSugar: 23gVitamin A: 119IUVitamin C: 0.3mgCalcium: 67mgIron: 1mg
Keyword cake, dessert, gingerbread, gingerbread tea cakes, holiday dessert, tea cakes
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