Copycat Gingerbread Bundt Cakes from Plaza Inn at Disneyland

Sugar and spice taste great in a slice… in this Replication episode we recreate the glazed gingerbread mini bundts from Plaza Inn at Disneyland… complete with apple cinnamon filling, vanilla glaze, holiday sprinkles, a little red pillow of frosting, and a tiny gingerbread friend on top. Cozy… festive… and perfect for gifting or a movie night treat.

https://youtu.be/DrkkcgewMLg

Print Recipe

Gingerbread Bundt Cakes (Plaza Inn Copycat)

Sugar, spice, and everything festive — this whimsical dessert from Disneyland’s Plaza Inn is a holiday hug in cake form. These mini gingerbread bundts are soft, spiced, filled with apple pie filling, and finished with a cloud of vanilla buttercream and cheerful candy decor. It’s the ultimate bite of seasonal magic.

Prep Time35 minutes mins

Cook Time26 minutes mins

Total Time1 hour hr 1 minute min

Course: Dessert, Snack

Cuisine: Theme Park

Keyword: copycat, Disney copycat, gingerbread cake, holiday dessert, mini bundt

Servings: 10 mini bundt cakes

Cost: $10–15

Equipment

• Hand mixer
• 3 Mixing bowls
• 10 Mini bundt pans
• Pastry bags or Ziploc bags
• Toothpick or chopstick
• Baking sheet
• Spatula
• Spoon

Ingredients

Mini Bundt Cakes

• 2 1/2 cups all-purpose flour
• 1 Tbsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/2 cup molasses
• 1 cup water

Apple Filling

• 1 can apple pie filling break up large pieces if needed

Buttercream Glaze

• 3/4 cup unsalted butter softened
• 4 1/2 cups powdered sugar
• 3/4 tsp vanilla extract
• 3 Tbsp milk
• red food coloring
• red and green sprinkles

Gingerbread Man Decorations

• 1 package marzipan or sweet almond paste or substitute Teddy Grahams

Instructions

• Preheat oven to 350°F. In a mixing bowl, whisk together flour, spices, salt, baking soda, and baking powder.
• In a separate bowl, beat softened butter and sugar with a hand mixer until creamy. Add eggs one at a time, mixing thoroughly.
• Mix in molasses, then slowly add water. Gradually blend in dry ingredients in two batches until smooth.
• Generously butter and flour each mini bundt pan. Spoon batter evenly into prepared pans.
• Place pans on a baking sheet and bake for 22–26 minutes. Test with a toothpick or chopstick for doneness.
• Cool slightly, then remove cakes from pans and cool completely before decorating.
• Prepare frosting: beat butter, powdered sugar, vanilla, and milk until fluffy. Set aside 1/2 cup and tint with red food coloring.
• Transfer white and red frostings into separate pastry bags (or Ziploc bags with tips cut).
• Scoop a small hole into each bundt. Fill with apple pie filling.
• Pipe white frosting over top, then add sprinkles and a small red “pillow” of frosting. Place marzipan gingerbread man on top.

Video

Notes

Homemade apple filling takes this to the next level, but canned works well in a pinch. Be sure to flour your bundt pans to prevent sticking. For a shortcut, Teddy Grahams make adorable gingerbread stand-ins. These cakes are just as magical the next day — store covered at room temperature or refrigerate and bring to room temp before serving.

What we are making

Tender mini gingerbread cakes with warm spices… a quick apple filling tucked inside… a shiny white glaze… cheerful red and green sprinkles… then a small dollop of red frosting to cradle a mini gingerbread man. The look is straight from Main Street… the flavor is pure holiday comfort.

Our Replicate-Worthy verdict

Spice balance… five stars
Holiday wow factor… five stars
Overall… Success
They taste like the season and look like a little Main Street parade on a plate.