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You are here: Home / Desserts and Sweets / Gingerbread Pudding Cake (plus Slow Cooker Instructions)

Gingerbread Pudding Cake (plus Slow Cooker Instructions)

Modified: Dec 9, 2023 · Published: Dec 15, 2021 by Carissa · This post may contain affiliate links · 6 Comments

Gingerbread Pudding Cake is a spice-filled cake with its own sauce that is great for the holidays. Bonus: it can be made in the slow cooker!

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When I was growing up, my family would eat Ukrainian food on Christmas Eve and a standard "holiday" meal of turkey or ham, stuffing, and sides on Christmas day.

Now that I'm the one cooking, I don't usually do the Ukrainian food anymore, but I do usually do the Christmas day holiday meal. But I absolutely do NOT want to be spending my Christmas day in the kitchen, so I prepare as many dishes ahead of time as possible.

Gingerbread pudding cake in a white casserole dish.

This Gingerbread Pudding Cake is a great option for Christmas dinner dessert, especially for those who don't want to be cooking all day.

You can get it all mixed up, and toss it into the slow cooker ahead of time. Or you can bake it in the oven, and warm it up when it's time to serve. It can even stay in there for a little while after it's done cooking to keep warm.

Or you can bake it in the oven, and warm it up when it's time to serve.

And, as an added bonus, this spicy, molasses-y dessert is exceptionally tasty, especially when served with whipped cream or ice cream!

A hand scooping a spoonful of gingerbread pudding cake from a white casserole dish.

How to make Gingerbread Pudding Cake:

I have made this cake many times, both in the slow cooker and in the regular oven. It turns out great both ways, so it depends on your schedule and oven requirements which way you do it. The slow cooker takes longer, but it's hands-off and frees up the oven.

When you take a look at the ingredient list for this cake, don't be daunted by the seemingly long list of ingredients - they're mostly spices that you probably already have on hand.

Gingerbread pudding cake in a white bowl.

This cake really is easy to whip up. You mix the dry ingredients together, then cream butter and sugar together and add the egg. Mix in the flour mixture and water-molasses mixture to form a batter

Then you sprinkle the batter with brown sugar and pour hot water over the whole thing. It feels weird pouring water over a batter that you just lovingly mixed up, but this is what forms the delicious pudding sauce.

When the cake is done, either in the slow cooker or oven, it will develop cracks on the top. If it's cooked in the oven, the cracks will appear slightly drier.

If it's cooked in the slow cooker the cracks will be a little wetter and "brain-like" in appearance. Don't overcook it.

If you're making it in the slow cooker, turn off the slow-cooker when the cake is done, and you can keep it warm in there until you're ready to serve it - up to an hour or two.

This pudding cake is absolutely best served warm. And although it is definitely good enough on it's own, it's even better served with a lightly sweetened whipped cream or your favorite vanilla ice cream. Merry Christmas!

A hand placing a dollop of whipped cream on a bowl of gingerbread pudding cake.

Gingerbread Pudding Cake Ingredients:

  • All-purpose flour
  • Whole wheat flour
  • Ground ginger or minced or grated fresh ginger
  • Baking soda
  • Cinnamon
  • Kosher salt
  • Freshly grated nutmeg: or ground nutmeg
  • Ground allspice
  • Ground cloves
  • Finely ground black pepper
  • Unsalted butter: Use Dairy Free butter alternative to make this recipe Dairy Free
  • Sugar
  • Large egg
  • Molasses
  • Warm water: use whatever water you normally drink, tap water is fine.
  • Brown sugar
Overhead photo of gingerbread pudding cake in a white bowl and white casserole dish.

Want more spicy dessert recipes?

Fruit Cocktail Spice Cake
Fruit Cocktail Spice Cake
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Pumpkin Spice Crepe Cake
Carrot Cake Cupcakes with Browned Butter Cream Cheese Frosting
Carrot Cake Cupcakes with Browned Butter Cream Cheese Frosting

Gingerbread Pudding Cake Nutrition Notes:

The nutrition information in the recipe below does not include any whipped cream or ice cream.

To make this recipe dairy-free, replace the butter in the recipe with your favorite dairy-free butter substitute.

Carissa Serink

Gingerbread Pudding Cake

5 from 1 vote
A hand placing a dollop of whipped cream on a bowl of gingerbread pudding cake.
Gingerbread Pudding Cake is a spice-filled cake with its own sauce that is great for the holidays. Bonus: it can be made in the slow cooker!
Save Saved! Print Recipe Pin Recipe
Servings: 8
Course: Dessert
Cuisine: Universal
Calories: 345
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
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Ingredients Method Nutrition Notes

Ingredients
  

  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour (optional - replace with an equal amount of all-purpose flour if desired)
  • 1 teaspoon ground ginger or 1 Tablespoon minced or grated fresh ginger (see note below)
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon finely ground black pepper
  • 8 Tablespoons unsalted butter softened and divided (Use Dairy Free butter alternative to make this recipe Dairy Free)
  • ¼ cup sugar
  • 1 large egg lightly beaten
  • ½ cup molasses
  • 2 cups warm water divided
  • ¾ cup brown sugar
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Instructions
 

  1. Heat the oven to 350°F. Grease a 9x9" glass baking dish or similar sized casserole dish. (I used a 2.8L Corningware)
  2. Whisk together ¾ cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon ground ginger, 1 teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, and ¼ teaspoon finely ground black pepper in a medium bowl. Set aside.
  3. Cream together 4 Tablespoons of the butter and ¼ cup sugar on medium speed using a stand mixer or hand mixer. Add 1 large egg (and fresh ginger if using) and beat until just combined.
  4. Stir together ½ cup of the warm water and ½ cup molasses in a small bowl or measuring cup.
  5. Alternately mix ⅓ of the flour mixture and ⅓ of the molasses mixture into the butter mixture until completely combined, scraping down the sides of the bowl after each addition.
  6. Pour the batter into the prepared baking dish. Sprinkle the batter evenly with ¾ cup brown sugar. Melt the remaining 4 Tablespoons of butter in a heat-proof bowl or measuring cup and combine with the remaining 1 ½ cups of warm water. Pour this mixture gently over the batter and brown sugar (the batter will be completely covered with liquid).
  7. Place in the oven and bake for 40-45 minutes. Note that the cake should be dry on the top, but should have a slight jiggle when gently shaken. Cool for at least 15 minutes before serving. Serve warm. If desired, serve with whipped cream or vanilla ice cream.

Nutrition

Calories: 345kcalCarbohydrates: 57gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 53mgSodium: 310mgPotassium: 393mgFiber: 1gSugar: 42gVitamin A: 385IUVitamin C: 1mgCalcium: 76mgIron: 2mg

Notes

If using fresh ginger, add it with the egg at the end of step 2.
Slow Cooker Instructions:
Instead of cooking in the oven, this pudding cake can be cooked in a slow cooker. To do this, grease your slow cooker crock and follow the recipe as written. Cook on high for 1.5 - 2 hours and turn off the slow cooker when the top appears dry and cracked. 

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*Recipe adapted from Whitewater Cooks with Friends

Gingerbread pudding cake 1
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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Nat says

    December 23, 2014 at 8:49 am

    We do the WW version. Soooo good! We'll be trying yours soon. Have you seen the new WW cookbook? "With Passion". Everything spicy and gingery has been getting me in the spirit this year. Merry Christmas!

    Reply
    • Carissa says

      December 23, 2014 at 8:56 am

      This is almost like the WW recipe, I just switched out some of the flour for whole wheat. Can't even tell the difference! I didn't know they had a new cookbook. Looks like I might have to order myself a belated Christmas present!

      Reply
  2. Virginia says

    December 19, 2022 at 11:49 am

    Hi there! Have you ever doubled or tripled this recipe? I'm hoping to serve it to 15 or 16 people.

    Reply
    • Carissa says

      December 19, 2022 at 12:48 pm

      Hi! I haven't tried making this recipe larger. For the number of people you're looking to serve, I would suggest a double batch, but add the option of a scoop of ice cream as well.

      The biggest factor would be what you choose to cook it in, and cooking time.

      If you're making it in a slow cooker, it should work just fine, especially if your slow cooker is on the larger side. I wouldn't expect cooking time to be much different, but look for the top of the cake to be dry to tell when it's done. If you're cooking it in the oven, I would suggest cooking a double batch in a larger dish. You should be ok with a 9x13" baking dish for a double recipe, or a similar-sized casserole dish. Good luck!

      Reply
  3. Dani says

    December 21, 2022 at 8:31 am

    I have made this with almond flour & gf all purpose flour combo, turned out the same as when I made it with regular flours !
    My PRO-TIP for the holidays:: serve warm with a drizzle of full fat egg nog and spiced rum !

    Reply
    • Carissa says

      December 21, 2022 at 8:55 am

      Yes, it would be delicious with eggnog! My son (7) recently tried dipping his gingerbread cookie in eggnog for the first time, and his mind was blown!

      Reply

Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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