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Slow Cooker Gingerbread Pudding Cake

Prep Time 20 mins
Total Time 2 hrs 50 mins
Servings 6 servings

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An easy make ahead dessert perfect for the holidays! This spiced Gingerbread Pudding Cake cooks in the slow cooker and keeps your oven free.

clear glass bowl full of gingerbread pudding cake topped with ice cream with cinnamon sticks on the side

Can you guys believe this is only my second time making dessert in the slow cooker?

The first time was many, many years ago when my Grandma and my sister were over for supper, and I remember going a little crazy on them when they opened the lid to take a peek. “What are you doing?! You never open the lid!!”

Thankfully, since then no one has gotten quite as close to my slow cooker lid again.

black slow cooker with gingerbread pudding cake in it and a metal spoon scooping some

So this cake.

I’d love to take all the credit for this wonder, but I’ve actually adapted the recipe from a Taste of Home Slow Cooker cookbook. I love a good spice cake or gingersnap in the winter, but I firmly believe everything is better in pudding cake form so I had to give it a go.

I made it healthier by reducing the butter and using all whole wheat flour. There are times I like to use whole wheat flour, and there are times when I don’t like to use whole wheat flour. Whole wheat flour can sometimes make things drier or tougher, or add some unwanted texture (I’m not really selling you, am I?). But in a pudding cake? You know it’s not going to be dry or tough so go all out and use 100% whole wheat flour.

Things like chocolate brownies or cakes, because the texture and flavor is masked in the chocolate, are easy to do whole wheat. I will often do vanilla desserts and yeast breads or rolls whole wheat if they’re staying at home, and use all purpose flour if I’m bringing them somewhere, because I know some people are used to the texture of whole wheat flour.

That being said, you will absolutely never notice it in a pudding cake.

clear glass bowl of gingerbread pudding cake with scoop of vanilla ice cream on black plate

I was a little nervous about this cake not working. I mean, you pour the batter in, and it looks a little gross. And it doesn’t seem like you add enough brown sugar to justify adding all that extra liquid on top, but it just works! I cooked mine on high for about 2.5-3 hours, and I would say it was just perfect. If you need it to last a little longer, I’m sure you could cook for 2.5 hours on high and then set to low.

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Slow Cooker Gingerbread Pudding Cake

5 from 2 votes
This Slow Cooker Gingerbread Pudding Cake is an easy holiday dessert! Perfect with vanilla ice cream
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Cuisine American
Course Dessert
Servings 6 servings
Calories 393cal


  • 1/4 cup butter softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup molasses
  • 1 cup water
  • 1 1/4 cups whole wheat flour or sub all purpose
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg


  • 6 tablespoons brown sugar
  • 3/4 cup hot water
  • 1/4 cup butter melted


  • With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that’s okay.
  • Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
  • Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
  • Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

Nutrition Information

Calories: 393cal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 397mg | Potassium: 527mg | Fiber: 2g | Sugar: 41g | Vitamin A: 510IU | Calcium: 85mg | Iron: 2.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. susan smith says

    I have made this recipe several times and we have really enjoyed it!
    We also enjoy while it is cooking and the lovely spicey smells that is produces.
    We usually have no leftovers.

    Have you ever doubled this recipe? My family has grown and this recipe is just not enough. thanks!

  2. Sandra @ wifeonaboat says

    Outstanding! Made this yesterday for our Christmas dinner. Since we live on a boat, space is at a premium so using the slow cooker for dessert made life much, much easier. The best part though was how absolutely yummy it tasted! Next time, Iโ€™ll add some raisins and maybe some pecans because that sounds good too! Thanks for this great recipe.

  3. Maria Keirstead says

    I just made this… very yummy! I turned it off around the 2-2.5hr mark but left the lid on. It ended up being a little overdone, so next time I won’t do that. I will mention that I added a little finely chopped fresh ginger and some chopped candied ginger to it for extra ginger flavour. I didn’t notice the fresh ginger but the bits of candied ginger gave it an extra yummy punch. Very glad I added that. Thanks for sharing your recipe.

  4. Kimberly says

    This looks so delish and I am hoping to try it for Christmas dinner, feeding 40-50 people so I’ll be tripling this recipe…anyone ever use Gluten free flour? Just hoping it turns out:) Thanks so much for sharing:)

  5. Jennifer says

    I made this as my dessert on Christmas Day and it was wonderful!! Nothing but rave reviews from my guests! I have never made Christmas pudding before, let alone in a slow cooker, but it surpassed my expectations and turned out perfectly! I doubled the recipe as I thought it wouldnโ€™t make enough for 8 people but I was certainly wrong.. the single recipe would have been enough! But doubling did leave me with a lot of delicious leftovers which heated-up in the microwave nicely! I did cook it for exactly 2.5 hours on low which was perfect. Served it alongside vanilla ice cream – delish! This may be a new Christmas dessert tradition for me!!

      • Alysse says

        So, you didn’t need to increase the cooking time if you were doubling the recipe? I am only nervous that the egg will cook so it will be safe! This is a favrouite of ours to eat outside on Halloween, but we have to feed a bigger crowd this year!

  6. Hannah says

    I made this for our dessert on New Years Eve and it was delicious. After reading a few of the comments, I was generous with the cinnamon and ginger. I might try doubling it next time as I do like a strong spicy taste. I was a bit concerned that the mixture was too watery when I poured it into the slow cooker, and there were definite lumps of butter visible, but it turned out perfectly. I cooked it on high for 2 hours and then turned it to low for 45 mins. I will definitely make it again! It was easy and quick, tasty and fabulous. Low effort, high taste, thank you so much for the recipe! I did wonder what would happen if you dropped dark chocolate chunks in about half an hour before eating it?!

  7. JenniferP says

    I made this last night and it was delicious! I cooked it for 3 hrs which might have been a little long as it was a little dry on the edges. Next time I’ll cook it for 2.5 hours. And I might punch up the spice a bit but overall a great recipe!

    • Ashley Fehr says

      Sorry — I’ve actually never used it before so I’m not sure how much stronger it is! You could always try reducing the molasses slightly if you think it’d be a problem.

  8. Pebble Tedford says

    I was so looking forward to cooking and eating this. One of the problems I saw was that almost all of the reviews/comments were people saying they couldn’t wait to make it – none from people who actually made it and said they liked it. Second, the recipe was more preparing it before putting it in the crock pot. And sadly, after trying it, the consistency or something just didn’t taste good. We didn’t even finish it. ๐Ÿ™ I do like your site, and have signed up for the emails – I just hope more people who actually cooked the recipe will respond.

    • Ashley Fehr says

      Hi Pebble — I agree. It’d be great if more people left comments! I would hardly call this a problem though, and if it is, it certainly isn’t mine. I would love for more people to leave actual reviews once they actually make a recipe, but there’s nothing I can really do about it. I’m sorry you weren’t a fan of the pudding cake! The only actual prep work is before putting it in the slow cooker, as it does all of the work, so I’m not sure what else you are looking for. It is a very moist cake (a cross between a pudding and a cake), and unlike a traditional cake so I’m not sure if that’s what you didn’t like or what, but I hope you try more recipes and let me know how you like them!

  9. Denise says

    Just how spiced is this cake? I really like a stronger spiced flavor in gingerbread, especially if pairing with vanilla ice cream or whipped cream.

    • Ashley Fehr says

      Hi Denise! It’s hard for me to say how this compares to other gingerbreads you’ve had — my best advice would be to give it a try and see if you need to add more for next time! If you’re sure you want to add more, maybe a touch here and there of the spices and go from there.

  10. Connor says

    this is such a great idea!

    Question: Have you ever tried making a larger batch. I really want to use this recipe to feed 20 people, so I would want to multiply the recipe by ~3. Any tips on this? I am just worried about the middle being baked enough.

    • Ashley Fehr says

      Thanks Connor! I haven’t ever made a larger batch. What size is your slow cooker? I think the biggest slow cooker you have would be best. And it would likely need to cook longer, though I’m not exactly sure by how much. Sorry I’m not much help! I hope it works out for you!

      • Char Nydegger says

        I am hoping this will be similar to the suet steamed pudding my grandma used to make for Christmas. Since Edible suet is impossible to find, I was going to try dates instead. But I will try this too and see if we can bring back a family tradition.

  11. Nora |ย Savory Nothings says

    Desserts in the slow cooker are so good! And I always use 100% whole wheat flour in my gingerbread, I think it gives everything an even deeper and richer taste – plus nobody is ever going to notice anyway ๐Ÿ˜‰ This pudding cake looks so good, Ashley! And I love your healthy twists!

  12. Jess @ Flying on Jess Fuel says

    I’ve NEVER made dessert in the slow cooker!! But I feel like I need to now, because oh man does this look delish!! I love gingerbread and gingerbread pudding sounds even more amazing. Especially with that vanilla ice cream!! <3

  13. Dorothy Dunton says

    Hi Ashley! As much as I love chocolate, I have seen a number of gingerbread recipes that are tempting me, like this lovely bowl of comfort! Topped with nutmeg scented whipped cream OMG! ๐Ÿ™‚

  14. Gayle @ Pumpkin 'N Spice says

    I’ve only made a dessert one other time in the slow cooker, and I have to say, I love it! Though I definitely need to use it more often for the sweet treats. This pudding cake sounds amazing! I would love to devour this with a big scoop of ice cream!

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