Whoa that’s a lot of gooey butter cake! I am not 100% sure as I have not tried it myself. You should be able to use a spice cake mix with an extra 1 teaspoon ground ginger and 1/2 teaspoon ground cinnamon. The biggest difference between spice cake and gingerbread cake however is the molasses. I worry about the consistency if you add too much liquid molasses to the base but I think you could get away with at least 2 Tbsp.

All that being said, there is molasses in the cream cheese layer as well so I think this would still taste like gingerbread even with just a spice cake bottom.

Me again! Sadly I’m preparing to make these again this Christmas and cannot find the gingerbread cake mix anywhere (except Amazon and I need to order 12!). Could I use a spice cake mix and doctor it up? Any other suggestions?

Hi Brandon. I am not sure as I’ve not tried it myself, but since it is a small amount I would say it should be. Will just taste a bit different.

Yes, definitely cake mix. I am glad to hear you still want to make them again despite the discrepancy!

Thanks for getting back to me! I’m pretty sure that’s the brand I used (I got it at Walmart and that is what it shows they have in stock). It was definitely cake mix, not cookie mix, right? I do see that both are available. Regardless ‘ll definitely be making them regularly.!

Hey Kelly, I am so happy they were a welcome addition during the holidays! Unfortunately, I am unsure what could have caused that to happen other than possible differences between brands of gingerbread cake mix. I am fairly certain I used Betty Crocker. As for finding the mix, I agree! I sometimes am hesitant to share recipes with seasonal/special edition items because they can be limiting.

Reasonable desire!