Slow Cooker Gingerbread Pudding Cake

Prep Time 20 minutes
Total Time 2 hours 50 minutes
Servings 6 servings

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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!

clear glass bowl full of gingerbread pudding cake topped with ice cream with cinnamon sticks on the side
Table of Contents
  1. Ingredients Needed:
  2. How to Make Slow Cooker Gingerbread Pudding Cake
  3. Slow Cooker Pudding Cake FAQs
  4. Tips and Notes
  5. More Slow Cooker Desserts You’ll Love
  6. Slow Cooker Gingerbread Pudding Cake Recipe

This Slow Cooker Gingerbread Pudding Cake was only my second crockpot dessert recipe. And after making it, I learned two things.

  1. Slow Cooker Gingerbread Pudding Cake is insanely delicious.
  2. 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.

  1. 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.
  2. Add the dry ingredients: Add all the dry ingredients to the bowl, mix it all up, then transfer the mixture to a greased crockpot.
  3. 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.
black slow cooker with gingerbread pudding cake in it and a metal spoon scooping some

Slow Cooker Pudding Cake FAQs

Can you bake in a slow cooker?

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.

What is the difference between gingerbread and ginger cake?

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.

How to store:

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!

glass bowl of gingerbread pudding cake with ice cream on top.

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

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Slow Cooker Gingerbread Pudding Cake

5 from 20 votes
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!
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Cuisine American
Course Dessert
Servings 6 servings
Calories 393cal

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

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.
Storing:
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!

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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Comments

  1. 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!

      • 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. ๐Ÿ™‚ I’m one who usually reads the reviews before making a recipe. I’m hoping too that more people will post their results!

  2. 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.

  3. 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!

      • 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?

      • 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

  4. 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!

  5. 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

  6. 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™‚

  7. 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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