Holiday Gingerbread Pudding Cake Recipes

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GINGERBREAD PUDDING CAKE

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 18



Gingerbread Pudding Cake image

Steps:

  • Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Sweetened whipped cream, optional

GINGERBREAD PUDDING CAKE

From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!

Provided by MacChef

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16



Gingerbread Pudding Cake image

Steps:

  • Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
  • Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
  • Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
  • Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

HOLIDAY GINGERBREAD PUDDING CAKE!

This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!

Provided by OceanIvy

Categories     Dessert

Time 1h5m

Yield 1 pudding cake

Number Of Ingredients 15



Holiday Gingerbread Pudding Cake! image

Steps:

  • Preheat oven to 350°.
  • Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
  • Set mixture aside.
  • Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
  • Add egg; continue beating until well mixed.
  • Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
  • Beating after each addition only until blended.
  • Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
  • Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
  • Carefully, pour over top of batter.
  • Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
  • Serve warm, with ice cream if desired.

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

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