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!
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.
Video
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!