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Gingerbread Pudding Cake

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. —Barbara Cook, Yuma, Arizona
  • Total Time
    Prep: 20 min. Cook: 2 hours + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; 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.
  • Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
  • Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
Nutrition Facts
1 serving: 431 calories, 26g fat (14g saturated fat), 56mg cholesterol, 377mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.

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