Frosted Gingerbread Cake & Cookies
Sweeten the holiday season with the classic flavor of gingerbread! Discover how easy it is to make holiday desserts using our exclusive Signature SELECT® gingerbread cake & cookie mix.
3 hour, 30 mins
Total cook time
- 1 box Signature SELECT® gingerbread cake & cookies mix
- 4 tablespoons butter, melted
- 2 boxes Signature SELECT® gingerbread cake & cookies mix
- 2 eggs
- 2 cups water
- 8 ounces Lucerne® cream cheese, at room temperature
- 4 ounces Lucerne® butter, at room temperature
- 3 tablespoons O Organics® pure maple syrup
- 2 cups powdered sugar
For the cookies, preheat the oven to 375°. Prepare and bake cookies according to packaging instructions.
For the cake, preheat oven to 350°. Coat a 13x9” cake pan with non-stick cooking spray. In a large mixing bowl, stir to combine the two mixes with the eggs and water, according to packaging instructions. Pour into pan and bake for 30-35 minutes, until cake is done. Let cool on a baking rack for 2 hours.
For the frosting: Using a hand-held or stand mixer with the whisk attachment, beat the cream cheese and butter until smooth and well combined, about 1-2 minutes. Add the maple syrup and powdered sugar in 1/2 cup increments until smooth and fluffy. Spread onto the cooled cake. Top with cookies. Cut into pieces and serve.
Step 4 :: Helpful Hints
For an out of the pan presentation, invert the cooled cake onto a serving platter and then spread the frosting.
Step 5 :: Helpful Hints
To quickly bring butter and cream cheese to room temperature, cut into small cubes and spread out on a plate. Let sit at room temperature for about 15-20 minutes.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.