Gingerbread Pudding Cake

Gingerbread Pudding Cake

METHOD: Slow Cooker
TIME: Prep: 20 min.

Cook: 2 hours

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)

6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; 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. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

This one is yummy!! If you have a larger crockpot shrink the cooking time down to an hour and 1/2. It looks undone when really is done, there will be a little melted butter left in the middle. for "burning" on the edges, it's done if this happens a little.

Serve with ice cream or sweetened whipcream.


  1. This IS yummy! We were able to sample some last night and it was fabulous!!! Thanks, Kelley.


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