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Gingerbread Pudding Cake

This spiced sticky pudding makes for a comforting dessert. Serve it with fall fruits and your favorite ice cream.

Serves 4
Ready in 155 mins
Prep time 5 mins
Cooking time 150 mins
562 calories per serving


> 1/4 cup butter, softened
> 1/4 cup sugar
> 1 large egg
> 1 tsp vanilla extract
> 1/2 cup molasses
> 1 cup water
> 1 1/4 cups flour
> 1 tsp baking soda
> 2 tsp pumpkin pie spice
> 1 tsp ground ginger


In the bowl of an electric mixer, beat butter and sugar until combined. Add the egg, vanilla, molasses, and 1 cup water. Beat until mostly combined, about 2 min.
Add the flour, baking soda, pumpkin pie spice, ginger, and a pinch of salt to the mixture. Mix until mostly combined but still lumpy. Pour batter into a greased 2-quart slow cooker. Cook on high for 2½ hours or on low for 3 hours.


Serve with a scoop of vanilla ice cream or whipped cream.

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