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Gingerbread Pudding Cake

 Gingerbread Pudding Cake
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
6-8 ServingsPrep: 20 min. Cook: 2 hours + standing

Ingredients

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

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg white and vanilla. Combine molasses and water. Combine the
  • flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg;
  • gradually add to creamed mixture alternately with molasses mixture,
  • beating well after each addition. Fold in pecans.

2 of 2

Gingerbread Pudding Cake (continued)

Directions (continued)

  • Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar.
  • Combine hot water and butter; pour over batter (do not stir).
  • Cover and cook on high for 2 to 2-1/2 hours or until a toothpick
  • inserted near center of cake comes out clean. Turn off heat. Let
  • stand for 15 minutes. Serve warm.
  • Yield: 6-8 servings.