1/2 cup crushed Gingerbread
1 (5.25oz) bag of Cookie Pop Iced Gingerbread
Cooking spray, for pan
1 1/2 c. (3 sticks) butter, softened
2 c. granulated sugar
4 large eggs
1 tbsp. vanilla extract
1/2 tsp. almond extract (optional)
3 c. all-purpose flour
6 tbsp. cornstarch
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 c. whole milk or almond milk
FOR THE GLAZE
2 1/2 c. powdered sugar
5 tbsp. whole milk or almond milk
1/2 tsp. pure vanilla extract
1/8 tsp. kosher salt
Make cake: Preheat the oven to 350°. Grease a 12-cup bundt pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into a greased bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Make glaze: Whisk together powdered sugar, milk, vanilla, and salt. Pour over cake and serve.
Once the icing is on the bundt cake,add all the popcorn sticking it onto the icing to harden as a layer over the entire bundt