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Slow Cooker Gingerbread Pudding Cake

This Slow Cooker Gingerbread Pudding Cake is an easy holiday dessert! Perfect with vanilla ice cream
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 393cal
Author 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.

Video

Nutrition

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