1 pkg. Duncan Hines yellow cake mix
1 (4 serving size) pkg. vanilla instant pudding
2 tbsp. gingerbread spice or same amount of pumpkin pie spice
1 c. strong cold tea
1/3 c. safflower oil
1/3 c. light molasses (dark if preferred)
4 eggs

Preheat oven to 350°F. Generously grease cake pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes.

Bake for 40 to 45 minutes for a 13 x 9 pan.

Bake 50 to 60 minutes for 10-inch Bundt pan. When done, lightly brush with melted butter and remove from pan only if using a Bundt pan. Sprinkle with powdered sugar, if desired, and top with whipped cream. If you make your gingerbread in a 13 x 9 pan, you may like to serve the pieces of cake in half horizontally and filled with whipped topping, sprinkled with powdered sugar. Cake may be baked in a 10 x 15 x 1-inch jelly roll pan for thinner slices. Ideal for a large number of servings. Reduce baking time approximately 10 minutes. Check to avoid over baking.