Snowy Topped Gingerbread/Using Mix

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Servings: 9 Difficulty: Intermediate
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A creamy, tropical-topped gingerbread cake using a boxed mix for easy holiday baking.
Snowy Topped Gingerbread/Using Mix recipe image

This Snowy Topped Gingerbread transforms a standard boxed mix into a festive holiday treat with a luscious, creamy topping. The warm, spiced cake provides a sturdy base for a refreshing blend of sweet mandarin oranges, tangy sour cream, and chewy dates. Chopped almonds add a delightful crunch, while miniature marshmallows and flaked coconut create a “snowy” texture that melts slightly into the cool topping. It is an ideal dessert for Christmas gatherings or winter potlucks, offering a balance of spice and sweetness. The prep is quick, allowing you to focus on letting it chill and set before serving. It pairs beautifully with hot tea or coffee, making it a comforting end to any meal.

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Snowy Topped Gingerbread/Using Mix

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 66.5

Description

This Snowy Topped Gingerbread transforms a standard boxed mix into a festive holiday treat with a luscious, creamy topping. The warm, spiced cake provides a sturdy base for a refreshing blend of sweet mandarin oranges, tangy sour cream, and chewy dates. Chopped almonds add a delightful crunch, while miniature marshmallows and flaked coconut create a "snowy" texture that melts slightly into the cool topping. It is an ideal dessert for Christmas gatherings or winter potlucks, offering a balance of spice and sweetness. The prep is quick, allowing you to focus on letting it chill and set before serving. It pairs beautifully with hot tea or coffee, making it a comforting end to any meal.

Ingredients

Directions

  1. Preheat oven and prepare the gingerbread mix according to package directions for an 8-inch square pan.
  2. Bake the gingerbread until a toothpick inserted in the center comes out clean.
  3. Allow the baked gingerbread to cool completely in the pan on a wire rack.
  4. Drain the mandarin oranges well, then chop any large pieces if necessary.
  5. In a mixing bowl, combine the drained mandarin oranges, sour cream, chopped dates, chopped almonds, and miniature marshmallows.
  6. Stir the topping mixture until evenly distributed.
  7. Spread the topping mixture evenly over the cooled gingerbread.
  8. Sprinkle flaked coconut evenly over the top of the mixture.
  9. Refrigerate the cake for at least 2 hours to allow the topping to set.
  10. Cut into squares and serve chilled.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 66.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 122.8mg6%
Total Carbohydrate 12.2g5%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses a boxed gingerbread mix for convenience. Ensure you follow the specific baking time and temperature on the mix package.

For a vegan version, substitute the sour cream with a plant-based alternative and ensure the marshmallows are vegan-certified.

Store leftovers covered in the refrigerator for up to 3 days. The topping may soften slightly as it sits.

You can substitute chopped pecans or walnuts for the almonds if preferred.

Keywords: gingerbread, cake, christmas, holiday, mandarin oranges, coconut, marshmallow, sour cream, dates, almonds, baking, dessert, easy, mix, topping, winter, party, snack, fruit, spiced
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