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
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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 5 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


    • The Recipe Rebel says

      Hi Sharon! I’ve only tested this recipe as written, so it would be hard to advise what the time would be on low. If you decide to experiment, let me know how it goes!

  1. Minette Snow says

    Love this recipe, I made it several time and it’s a huge hit! I need to double it, does the cook time change?

  2. 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!

  3. 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, I’ll add some raisins and maybe some pecans because that sounds good too! Thanks for this great recipe.

  4. 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.

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