A cream cheese pound cake filled with a gingerbread-man gingerbread cake topped with a cinnamon-sugar glaze.
How festive is this pound cake? And not only perfect for the holidays, but it also one of the yummiest pound cakes I have ever eaten. And I don’t just say that about any pound cake.
This week I am in Utah visiting my family. It’s the first week that my sisters have met my little one, Grey. Needless to say, he has been quite the popular little baby.
In between taking turns with who gets to hold Grey, my sisters and I have been keeping busy in the kitchen. We’ve been making all kinds of Christmas treats. Some haven’t quite worked out how we’ve wanted them to, but others have been better than we thought. For example, this cake. I mean look at it!
This pound cake was my little sister, Callie’s, idea. She had the vision for the cake and she found the gingerbread cookie cutter. We brainstormed together what flavors we wanted to use and then headed to the store.
Once we had our ingredients, we were ready to experiment.
The first half was easy. We used a box mix to make a gingerbread cake in a bread loaf pan. We baked the bread, let it cool, and then cut thick slices with the bread. We then cut out little gingerbread men with the cookie cutters in the individual bread pieces.
While the bread had been cooling, we experimented with the other layer of pound cake. We mixed and tasted. Mixed some more and tasted plenty.
We definitely came to a winner.
We poured a little bit of the cake mixture in the bottom of a bread pan and then layered the gingerbread men in the cake. They were stacked from the back to the front as tight as possible. We made sure they were tightly packed in so that cake wouldn’t seep in between the gingerbread men.
After that, we poured the rest of the cake mixture around the gingerbread men and finally on top. Back into the oven the cake went. We watched the cake carefully and ended up putting a tin foil tent over the pound cake to keep the edges from burning. The sides and edges were starting to brown before the cake was done baking.
And while the cake was baking, we worked on a glaze. The first glaze ended up as a very thick frosting. No good. The second though? It was perfection. We both tested the frosting and added the amount of cinnamon we liked and thought was the perfect amount. However, please feel free to adjust the amount of cinnamon in your glaze depending on how much (or how little) you like it!
As soon as we were done taking pictures (which my sisters helped out with as well!) that cake was devoured in seconds.
Mmmmm. Wish we had made
two fifty more loaves!
- 1 package (14.5 ounces) Betty Crocker gingerbread cake & cookie mix + ingredients that go with the mix
- 4 ounces cream cheese softened, I used full-fat
- 1 and 1/2 sticks salted butter softened (3/4 cup or 12 tablespoons)
- 1 and 1/2 cups white sugar
- 3 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups white flour
- 1/2 - 1 teaspoon salt depending on preference
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Prepare the gingerbread cake according to package instructions. Bake in a well-greased and floured bread loaf pan.
Let cool for about 10 minutes and then remove from pan.
Cut into slices and let slices continue to cool while you prepare the next layer.
In a large bowl, combine the cream cheese and butter. Using hand mixers, beat for about 2 minutes or until soft and creamy.
Add in the sugar and eggs and continue to beat.
Sift the flour and salt in another small bowl and then slowly mix in with the wet ingredients. Continue to beat and add in vanilla extract.
Set aside and preheat the oven to 350 degrees F.
Using a cookie cutter, cut out gingerbread men in the gingerbread cake slices.
Grease and flour the bread pan very well.
Pour a bit of the pound cake layer into the bottom of the pan and then stick the gingerbread cake slices from the back of the pan to the front. Pack the gingerbread men in tightly so cake can't seep between the layers.
Pour or spoon the pound cake around the gingerbread men so you don't accidentally remove their arms/legs.
Pour the remaining pound cake on top so that all the gingerbread men should be completely covered.
Cook for about 60-65 minutes or until a toothpick (stuck in only the pound cake layer) comes out clean.
Watch the cake and make sure the top and sides aren't burning. If they seem to be browning too quickly, cover with a tin foil tent,
Let the cake cool for about 10-15 minutes and then remove onto a large plate or platter.
While the cake is cooling, whisk together the powdered sugar and heavy cream. Add in cinnamon and vanilla extract to meet your taste preferences.
Spoon the glaze over the cake and let the glaze drip down the sides.
Using the cookie cutter as a guide for how thick your pieces should be cut, cut and serve.
* The glaze recipe could easily be halved and still cover the cake. However, we wanted a lot of glaze on each piece and we did still have a tiny bit leftover