Slow Cooker Gingerbread Pudding Cake
This warm and spiced pudding cake is slow-cooked to perfection, filled with molasses, cinnamon and ginger flavors. A cozy dessert ideal for the holidays, it melts in your mouth with gooey tenderness — serve it warm with a scoop of ice cream or whipped cream!
Equipment
- 1 Mixing bowl medium size
- 1 Electric mixer for creaming butter and sugar
- 1 Slow cooker 3-4 quart size
Ingredients
Main Ingredients
- ¼ cup Butter softened
- ¼ cup Granulated sugar
- 1 Egg large
- 1 teaspoon Vanilla extract
- ½ cup Molasses
- 1 cup Water
- 1 ¼ cups Whole wheat flour or substitute all-purpose flour
- ¾ teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Salt
- ⅛ teaspoon Ground nutmeg
- 6 tablespoons Brown sugar for topping
- ¾ cup Hot water for topping
- ¼ cup Butter melted, for topping
Instructions
Instructions
- Cream the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Whisk in egg and vanilla until smooth.
- Stir in molasses and water until mixture is well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and nutmeg.
- Gradually add the dry mix to the wet mixture, stirring until just combined.
- Grease the slow cooker insert with butter. Pour in the batter and spread evenly.
- Sprinkle the batter with brown sugar.
- Mix the hot water with melted butter and pour over the top without stirring.
- Cover and cook on high for 2.5 hours to 3 hours until a toothpick inserted comes out clean.
- Let rest uncovered for 15 minutes before serving warm with ice cream or whipped cream.
Video
https://youtube.com/watch?v=NEIMr_LnVgE
Notes
Serve warm with whipped cream or ice cream. Store leftovers in an airtight container in the fridge up to 3 days or freeze for later. Grease the slow cooker well to prevent sticking.