Easy Gingerbread is tender, delicious, and is the perfect dessert for the holidays. I love that it all begins with a spice cake mix. Serve with lemon sauce and homemade whipped cream (recipes included!).
This is the easiest gingerbread you’ll ever make. The cake mix is doctored up so your family won’t even know you didn’t make it from scratch.
Last Sunday, I served this gingerbread to my family for dessert. It was a huge hit and my youngest daughter called dibs on the leftovers. She’s doing a sugar-free September so she took it home to freeze for later.
You’ll also love these Gingerbread Mini Cheesecakes. They are so delicious!
Ingredients At A Glance (Full Printable Recipe Card Below)
Gingerbread:
- Spice Cake Mix (I use Duncan Hines)
- butter
- boiling water
- dark molasses
- ground ginger
- eggs
Lemon Sauce:
- sugar
- cornstarch
- salt
- boiling water
- butter
- fresh lemon zest
- fresh lemon juice
Whipped Cream:
- heavy whipping cream, cold
- powdered sugar
- pure vanilla extract
How To Make Easy Gingerbread With Lemon Sauce and Whipped Cream
Preheat oven to 350ºF. Bring water to a boil. Remove from the heat and add the butter, stirring until melted. Stir in the molasses.
In a large mixing bowl, combine the spice cake mix and ginger. Blend in the molasses mixture. Add eggs and beat for one minute. Pour into a greased and floured 13×9 baking pan.
Bake at 350º for 35 minutes or until a toothpick inserted near the center of the cake comes out clean.
While the gingerbread is baking, place the mixing bowl and wire whisk in the freezer to chill.
Helpful Hint: You can make the lemon sauce a few hours ahead of time or even the day before. Remember, this is a sauce, not a lemon curd so it’s not as thick. The lemon sauce will thicken some as it cools.
To make the lemon sauce, combine the sugar, cornstarch, and salt in a small saucepan, mixing well. Stir in boiling water and bring to boil again, stirring constantly. Lower heat and simmer, stirring, until sauce is thickened and clear, about 5-8 minutes. Remove from the heat and stir in butter, lemon zest, and juice. Let cool before refrigerating.
To make the homemade whipped topping, remove the mixing bowl and wire whisk from the freezer. Add the heavy whipping cream, powdered sugar, and vanilla to the chilled bowl and beat on low until combined.
Increase to high speed and beat for one minute or until stiff peaks form. Stop the mixer and scrape the bowl down once during the process. (Stiff peaks stand straight up when the beaters are lifted.)
Easy Gingerbread
This easy gingerbread begins with a spice cake mix. Add the simple lemon sauce and homemade whipped cream before serving.
Ingredients
Gingerbread
- 1 package Spice Cake Mix (I use Duncan Hines)
- 1/4 cup butter
- 3/4 cup boiling water
- 1/2 cup dark molasses
- 1 teaspoon ground ginger
- 2 eggs
Lemon Sauce
- 1/2 cup sugar
- 1 Tablespoon cornstarch
- 1⁄8 teaspoon salt
- 3/4 cup boiling water
- 2 tablespoons butter
- 1 teaspoon fresh lemon zest
- 4 Tablespoons fresh lemon juice
Homemade Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- To make the gingerbread: Preheat oven to 350ºF. Bring water to a boil. Remove from the heat and add the butter. Stir in the molasses.
- In a large mixing bowl, combine the dry cake mix and ginger. Blend in the molasses mixture. Add eggs and beat for one minute.
- Pour into a greased and floured 13x9 baking pan. Bake at 350º for 35 minutes or until a toothpick inserted near the center of the cake comes out clean. Serve with lemon sauce and whipped cream.
- Lemon Sauce: Combine the sugar, cornstarch, and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly. Lower heat and simmer, stirring, until sauce is thickened and clear, about 5-8 minutes.
- Remove from the heat and stir in butter, lemon zest, and juice. Let cool. When ready to serve, spoon over warm Gingerbread. Add a dollop of whipped cream.
- Homemade Whipped Cream: Place the bowl and wire whisk attachment of a standing mixer in the freezer for 20-30 minutes.
- Add the whipping cream, powdered sugar, and vanilla to the chilled bowl and beat on low until combined.
- Increase to high speed and beat for one minute or until stiff peaks form. Stop the mixer and scrape the bowl down once during the process. (Stiff peaks stand straight up when the beaters are lifted.)
Notes
The Lemon Sauce can be made ahead of time. Store in the refrigerator until time to serve. This is a sauce, not lemon curd, and will thicken more as it cools but will not be as thick as curd. Lemon sauce can be stored in the refrigerator for up to two weeks.
Chill the mixing bowl and whisk attachment in the freezer while the gingerbread is baking. I make the whipped cream while the gingerbread is cooling. Serve the gingerbread warm with lemon sauce and a dollop of whipped cream.
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Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 343Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 68mgSodium 310mgCarbohydrates 46gFiber 0gSugar 33gProtein 3g
Check out more of my delicious recipes below!
- From Scratch Gingerbread
- How To Make Gingerbread Souffle
- Gingersnap Cookies
- Best Ever Lemon Bread
- Seven Lemon Desserts You Will Love
If you like hosting gingerbread boy decorating parties with your kids or grandkids, this one is a fun party! This Gingerbread House Decorating Party was also fun!
