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Gingerbread Pudding Cake

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with pure maple syrup.

Gingerbread Pudding Cake

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By: Barbara Cook
Prep Time
20 Minutes
Cook Time
2-3 Hours (High)


  • 1/2 Cup Molasses
  • 1 Cup Water
  • 1/4 Cup Butter
  • 1/4 Cup Sugar or Pure Unfiltered Local Honey
  • 1 Egg White
  • 1 tsp Pure Vanilla Extract
  • 1-1/4 Cups Flour or Tapioca Flour
  • 3/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Allspice
  • 1/8 tsp Ground Nutmeg
  • 1/2 Cup Chopped Pecans
  • 6 Tbsp Brown or Coconut Sugar
  • 3/4 Cup Hot Water
  • 2/3 Cup Butter



  1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla.

  2. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

  3. Pour into a greased slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).

  4. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

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