Gingerbread Pudding Cake

5 from 1 vote

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!

Prep Time15

Cook Time2

Total Time2 15

Course: Dessert

Cuisine: Universal

Keyword: cake, Christmas, dairy free, dessert, gingerbread, holidays, pudding, pudding cake, slow cooker, Thanksgiving, winter

Servings:

Calories: 345kcal

Author: Carissa Serink

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 1/4 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

Instructions

Heat the oven to 350°F. Grease a 9x9" glass baking dish or similar sized casserole dish. (I used a 2.8L Corningware)
Whisk together 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon ground ginger, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/4 teaspoon finely ground black pepper in a medium bowl. Set aside.
Cream together 4 Tablespoons of the butter and 1/4 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.
Stir together 1/2 cup of the warm water and 1/2 cup molasses in a small bowl or measuring cup.
Alternately mix 1/3 of the flour mixture and 1/3 of the molasses mixture into the butter mixture until completely combined, scraping down the sides of the bowl after each addition.
Pour the batter into the prepared baking dish. Sprinkle the batter evenly with 3/4 cup brown sugar. Melt the remaining 4 Tablespoons of butter in a heat-proof bowl or measuring cup and combine with the remaining 1 1/2 cups of warm water. Pour this mixture gently over the batter and brown sugar (the batter will be completely covered with liquid).
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.

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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