Crock Pot Gingerbread Pudding Cake
Transform your holiday dessert game with this irresistible Crock Pot Gingerbread Pudding Cake, a comforting blend of warm spices and rich molasses, slow-cooked to perfection. This decadent dessert boasts a tender, spiced gingerbread cake that magically creates its own luscious pudding sauce as it cooks. With the ease of a crock pot and just 15 minutes of prep time, this recipe is ideal for stress-free entertaining—simply set it and let your kitchen fill with the nostalgic aromas of ginger, cinnamon, and vanilla. Serve it warm, topped with whipped cream or a scoop of vanilla ice cream, for the ultimate cozy treat that's perfect for the holiday season.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Brown sugar, packed
- 0.5 cup Molasses
- 0.5 cup Milk
- 1 Egg, large
- 1.25 cups Boiling water
- 0.5 cup Granulated sugar
- 2 tablespoons Butter, cut into pieces
- 1 teaspoon Vanilla extract
Instructions
Spray the inside of a crock pot with nonstick cooking spray or use a crock pot liner for easy cleanup.
In a medium mixing bowl, combine the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, milk, and egg until smooth.
Gradually stir the dry ingredients into the wet ingredients until a thick batter forms.
Pour the batter into the prepared crock pot and spread evenly.
In a separate bowl, whisk together the boiling water, granulated sugar, butter pieces, and vanilla extract until the sugar dissolves and the butter melts.
Carefully pour the liquid mixture over the batter in the crock pot without stirring. This will form the pudding layer as the cake cooks.
Cover the crock pot with its lid and set it to cook on HIGH for 2 hours, or until the cake is set on top and bubbling around the edges.
Once cooked, turn off the crock pot and let the cake cool for about 10 minutes before serving.
Spoon generous portions into bowls, ensuring to include both the cake and the pudding sauce. Serve warm, optionally topped with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 323.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 665 mg | 51% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
