1package (14.5 ounces)Betty Crocker gingerbread cake & cookie mix + ingredients that go with the mix
Pound Cake Layer
4ouncescream cheesesoftened, I used full-fat
1 and 1/2stickssalted buttersoftened (3/4 cup or 12 tablespoons)
1 and 1/2cupswhite sugar
3largeeggsat room temperature
1 and 1/2cupswhite flour
1/2 - 1teaspoonsaltdepending on preference
1/2teaspoonvanilla extract
Glaze *
2cupspowdered sugar
4tablespoonsheavy cream
1teaspoonground cinnamon
1/2teaspoonvanilla extract
Instructions
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.
Notes
* 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