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A hand placing a dollop of whipped cream on a bowl of gingerbread pudding cake.
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5 from 1 vote

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!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Universal
Keyword: cake, Christmas, dairy free, dessert, gingerbread, holidays, pudding, pudding cake, slow cooker, Thanksgiving, winter
Servings: 8
Calories: 345kcal


  • ¾ cup all purpose flour
  • ½ cup whole wheat flour
  • 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


  • 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 all purpose flour, whole wheat flour, ground ginger, baking soda, cinnamon, salt, nutmeg, allspice, cloves and pepper in a medium bowl. Set aside.
  • Cream together 4 Tablespoons of the butter and the granulated sugar on medium speed using a stand mixer or hand mixer. Add egg (and fresh ginger if using) and beat until just combined.
  • Stir together ½ cup of the warm water and the molasses in a small bowl or measuring cup.
  • Alternately mix ⅓ of the flour mixture and ⅓ of the molasses mixture into 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 the 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).
  • 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. Cook for at least 15 minutes before serving. Serve warm. If desered, serve with whipped cream or vanilla ice cream.


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. 


Calories: 345kcal | Carbohydrates: 57g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 310mg | Potassium: 393mg | Fiber: 1g | Sugar: 42g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg