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

Gingerbread Pudding Cake Recipe

Publisher Photo
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:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours + standing
MAKES: 6-8 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 egg white
  • 1 teaspoon McCormick® Pure 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

  1. 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. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
  3. 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.
Originally published as Gingerbread Pudding Cake in Taste of Home February/March 2008, p33

Reviews for Gingerbread Pudding Cake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 8, 2010

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

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 29, 2009

"I doubled this recipe for my 6-qt. crock pot. It came out beautifully. I only used half the butter called for in the topping - didn't miss it. The whole family liked this. We topped it with whipped cream. Next time I want to try lemon sauce."

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