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.

Watch the video at the top of this page

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

Watch this recipe’s video above

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.

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