Gingerbread Pudding Cake Recipe
Gingerbread Pudding Cake Recipe photo by Taste of Home

Gingerbread Pudding Cake Recipe

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4.5 7 11
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A handful of spices and a half cup of molasses give this delightful dessert a yummy, old-fashioned flavor. It's pretty, too, with a dollop of whipped cream and a mint sprig on top.—Barbara Cook, Yuma, Arizona
TOTAL TIME: Prep: 20 min. Cook: 2 hours + standing
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 2 hours + standing
MAKES: 8 servings


  • 1/2 cup molasses
  • 1 cup water
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 6 tablespoons brown sugar
  • 3/4 cup hot water
  • 2/3 cup butter, melted
  • Sweetened whipped cream, optional

Nutritional Facts

1 serving equals 431 calories, 26 g fat (14 g saturated fat), 56 mg cholesterol, 377 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.


  1. Mix molasses and 1 cup water. In a bowl, cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
  2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
  3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream. Yield: 8 servings.
Originally published as Gingerbread Pudding Cake in Taste of Home February/March 2008, p33

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Reviewed Nov. 24, 2015

"Made this for an office Thanksgiving party today because I love my slow cooker and this sounded snazzy. Doubled the recipe in a 6-quart oval cooker, came out moist and flavorful without being too rich or too sweet. This recipe's a keeper, definitely making this again!"

Reviewed Dec. 26, 2011

"Picked this because the in-laws like gingerbread and that this could free up the oven. Super easy to throw together. Wasn't sure it was gonna work because it was really soupy going into the crock pot. The middle was still pretty soggy but the edge pieces had a nice cake-like texture. As for the flavor, it was too rich for me and not sweet enough. I could only take a few small bites and that was more than enough. Seeing as I made it for the in-laws I didn't get any positive feedback from them so I am guessing I won't be making this again."

Reviewed Nov. 15, 2010

"Tried this recipe Friday night for a game night party and it was a complete disaster. I have been baking since I was 12 years old and have never had a recipe turn out so bad. The cake did not cook all the way and then burned on the bottom. There was no cake or pudding, just a disgusting tasteless mess. I tried to follow the recipe exactly as written, so I can't figure out what went wrong. All the other reviews make it sound so good and easy. This one will not make it into my recipe file."

Reviewed Nov. 8, 2010

"Easy and sooo delicious. I served it with whipped cream. Will make again!"

Reviewed Feb. 21, 2010

"I had never made a cake in my slow cooker so I was curious how it would turn out. I was pleasantly surprised. It went together quickly, and was very good with real whipped cream on top. A tasty, noval idea that I will make again."

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