This Slow Cooker Gingerbread Pudding cake is the perfect easy make-ahead dessert for the holidays. This spiced gingerbread cake bakes in the slow cooker to keep your oven free for other holiday recipes!
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This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.
- Slow Cooker Gingerbread Pudding Cake is insanely delicious.
- I need to make desserts in the crockpot more often.
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.
- Combine the wet ingredients: Use an electric mixer to beat butter and sugar together. Add egg and beat, then mix in vanilla, molasses, and water.
- Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
- Top and cook: Sprinkle the batter with brown sugar, then mix together butter and hot water. Pour that on top. Cover and cook on high for 2.5-3 hours.
Slow Cooker Pudding Cake FAQs
Absolutely! Okay, maybe not everything. But cakes like this one bake up beautifully in the slow cooker. It makes it so easy, so hands-off, and keeps the oven free for other holiday recipes you might be working on.
Ginger cake is a cake that highlights the flavor of ginger on its own. Gingerbread cake is a little more complex in that it combines the classic flavors of gingerbread like molasses, cinnamon, nutmeg, and ginger.
Leftover Gingerbread Pudding Cake will last in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual portions in the microwave!
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 Gingerbread Pudding Cake
written by Ashley Fehr
Ingredients
- 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
Topping
- 6 tablespoons brown sugar
- 3/4 cup hot water
- 1/4 cup butter melted
Instructions
- 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.
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.
Nutrition Information
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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. 🙁 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!
Pebble Tedford says
Oh I will certainly try more recipes…….I hope I wasn’t too critical,but wanted to post my view of this recipe. 🙂 I’m one who usually reads the reviews before making a recipe. I’m hoping too that more people will post their results!
Ashley Fehr says
Great! I’m happy to hear from you!
Ruth Lerda says
This reminds me of a shoo fly pie without the pie crust.
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.
Sue says
Do you think this would work in the casserole slow cooker?
Ashley Fehr says
Yes, I think so! As long as it’s a similar size
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!
Peter Morse says
I have a 9×13 casserole slow cooker and will double the recipe
Noreen says
I made this once and it was awesome. Now I want to make a larger cake so that I can take it to a party.
Did you double the recipe? How long did it take to cook?
Michelle @ Modern Acupuncture says
YESSSSSSSSS. Ohmigod this is happening in my house. Thank you for the video! Loved it. Totally proved how easy it is – sometimes I need someone to show me, literally, how easy something is to put together. Can’t wait to try this!
Ashley Fehr says
Haha, thanks Michelle! I can’t resist a warm gooey dessert in the winter!
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.
Sharon says
You can use coconut oil in place I’d suet.. I do it in the steamed carrot pudding I make and it works well
Nora | 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 😉 This pudding cake looks so good, Ashley! And I love your healthy twists!
Ashley Fehr says
Thanks Nora! I’m all about making dessert healthier so I feel justified in eating more of it! Lol
Manali @ CookWithManali says
I bet your house smelled amazing when this was cooking! looks and sounds fantastic!
Ashley Fehr says
It absolutely did! Thanks Manali!
Meghan | Fox and Briar says
I love this! I’ve never tried making dessert in a slow cooker before. I love gingerbread flavor, and I love the idea of a warm pudding cake with ice cream. MMMMMM, now my stomach is grumbling.
Ashley Fehr says
Oh warm desserts are soooo good when it’s cold out! The best with some melty ice cream 🙂 Thanks Meghan!
Channing says
I’m obsessed with gingerbread this time of year!
Ashley Fehr says
Me too!
June @ How to Philosophize with Cake says
I’ve never tried making pudding cake, but I really ought to because it looks soooo good… especially this gingerbread variation! Cool that it can be made in the crock pot 🙂
Ashley Fehr says
Thanks June! Pudding cake is just one of my favorite desserts, especially in the winter!
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
Medha @ Whisk & Shout says
So oooey gooey and PACKED full of flavor! I wouldn’t be able to resist this 🙂
Ashley Fehr says
Thanks Medha! I didn’t… on many occasions! Lol
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! 🙂
Ashley Fehr says
Thanks Dorothy! I can never turn down a good chocolate dessert. But I do love a good warm dessert with some melting vanilla ice cream over it 😉
Christin@SpicySouthernKitchen says
Oh wow! I’m totally going to have to make this! I can only imagine how good it smells. 🙂
Nicole @ Young, Broke and Hungry says
I have never made dessert in the slow cooker before this recipe looks magical!
Jessica @ A Kitchen Addiction says
I’ve only made a few desserts in the slow cooker. I really need to change that! This pudding cake looks amazing!
Rachel @ Bakerita says
I have NEVER made a pudding cake – and it looks like I’m totally missing out! This cake looks sooo gooey and delicious, and I love that you don’t notice the whole wheat flour!
Sarah @Whole and Heavenly Oven says
I loooove making dessert in the crockpot! And I’ve gotta say, that this pudding cake seriously just looks like pure magic. I can hardly stand how moist and gooey it looks!
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!