This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things. Now, I love a good Apple Spice Cake, Molasses Cookie or Gingersnap Cookie in the winter, but I firmly believe everything is better in pudding cake form…so I had to give this one a go. I’d love to take all the credit for this wonder, but I’ve actually adapted it from a Taste of Home Slow Cooker cookbook. I just made it a little bit healthier by reducing the butter and using whole wheat flour! This crockpot cake is so moist, perfectly spiced, and the perfect way to celebrate the holiday season. Serve it warm with a scoop of ice cream or topped off with whipped cream! Try this Gingerbread Cake or these White Chocolate Gingersnap Oreos next!
Ingredients Needed:
Butter: softened first so it can be easily incorporated with the other wet ingredients. Granulated Sugar: our sweetener! Egg: binds the ingredients together so the cake has some structure. Vanilla: adds flavor depth. Molasses: gives the cake that classic gingerbread flavor. Water: keeps the cake nice and moist as it bakes in the slow cooker. Flour: I usually use whole wheat flour, but you can totally use all-purpose flour as well. Baking Soda: keeps the texture lighter and fluffier. Spices: cinnamon and ginger, salt, and ground nutmeg Topping: we’re making a simple topping with brown sugar, hot water, and melted butter.
How to Make Slow Cooker Gingerbread Pudding Cake
Once the cake batter and topping are made, this cake is so hands-off. Just combine, get the crockpot cooking, and you can walk away til it’s done! Full instructions are included in the recipe card below.
Tips and Notes
Grease the crockpot. This prevents the cake from sticking to the bottom during the long cook time.
Trust the process. I’ll be honest. I was a little nervous about this cake not working. I mean, you pour the batter in, it looks a little gross, and it doesn’t seem like you add enough brown sugar to justify the extra liquid on top…but trust me. It just works! Serve warm. This cake is so good warm with a scoop of ice cream or whipped cream! Need extra time? I cooked my cake on high for about 2.5-3 hours and it was perfect. If you do need it to go a little longer, however, I’m sure you could cook for 2.5 hours on high, then set it to low for a bit longer.
More Slow Cooker Desserts You’ll Love
Slow Cooker Caramel Apple Pudding Cake
Easy Crockpot Blackberry Cobbler Recipe + VIDEO
Slow Cooker Cranberry Apple Cobbler
Slow Cooker Peach Cobbler Recipe
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