Crock Pot Gingerbread Pudding Cake Recipes

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CROCK POT GINGERBREAD PUDDING CAKE



Crock Pot Gingerbread Pudding Cake image

Learn how to easily create my Gingerbread Pudding Cake made in a slow cooker, which is soft, gooey and so moist you can eat it with a spoon!

Provided by Gemma Stafford

Categories     Dessert

Time 2h15m

Number Of Ingredients 12

1 Cup (8oz/225g) light brown sugar
¾ Cup (8oz/225g) Treacle/molasses
2 sticks (( 8oz/225g) Butter)
3 Cups (16oz/450g) Ap flour
2 tsp Ground ginger
1 Tbsp Cinnamon
2 Whole Eggs
1 ¼ cups (10floz/300ml) Whole milk
2 level tsp Baking soda ((bicarb of soda))
¾ cups (6oz/180g) butter
2 ¼ cups (20 floz) water
¾ cup (8oz/225g) brown sugar

Steps:

  • In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
  • Whisk the eggs together and then pour them into the treacle mix and continue whisking
  • Sift the flour and spices over the treacle mix and gently stir in.
  • Heat the milk until warm in the microwave (about 1 minute)
  • Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
  • Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
  • Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
  • In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
  • Gently pour it on top of the gingerbread mix. It will be hot but that's ok.
  • Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
  • While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
  • After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
  • Serve warm with vanilla ice cream and you will be in heaven!

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

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

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

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.

CROCK POT GINGERBREAD PUDDING CAKE



Crock Pot Gingerbread Pudding Cake image

An easy comfort-food dessert using the crock pot. It makes a nice spicy cake topping over a flavourful sauce. Smells wonderful as it cooks.

Provided by Granny T

Categories     Dessert

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup butter, softened
1/4 cup white sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup pecans, chopped
7 tablespoons brown sugar
3/4 cup hot water
1/2 cup butter, melted

Steps:

  • In large mixing bowl, cream butter and sugar until light and fluffy.
  • Beat in egg white and vanilla.
  • Combine molasses and water until blended.
  • Combine the flour, baking soda and spices.
  • Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
  • Fold in nuts.
  • Pour into a greased 3 quart slow cooker.
  • Sprinkle with brown sugar.
  • Combine hot water and melted butter and pour over the batter but do not stir.
  • Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
  • Turn off heat and let stand for 15 minutes. Serve warm.

Nutrition Facts : Calories 541.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 61, Sodium 445.6, Carbohydrate 66.5, Fiber 1.7, Sugar 40, Protein 4.4

CROCK POT GINGERBREAD PUDDING CAKE



Crock Pot Gingerbread Pudding Cake image

This is a cake-on-top, pudding-on-bottom dessert that would be perfect for the upcoming holiday season. It's best served warm, so making it in the crockpot frees the oven for the main attraction. It's awfully good with a scoop of vanilla ice cream added..... Recipe from BH&G. Standing time of 45 minutes is not figured into the timing.

Provided by Lorraine of AZ

Categories     Low Protein

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

nonstick cooking spray
1 (14 1/2 ounce) package gingerbread mix
1/2 cup milk
1/2 cup raisins
2 1/4 cups water
3/4 cup packed brown sugar
3/4 cup butter (1-1/2 sticks)
vanilla ice cream (optional)

Steps:

  • Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
  • In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
  • Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
  • To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 493.5, Fat 25, SaturatedFat 13.1, Cholesterol 47.9, Sodium 480.7, Carbohydrate 66.6, Fiber 1.2, Sugar 49.4, Protein 3.2

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE



Slow-Cooker Apple Gingerbread Pudding Cake image

Pudding cake is a magical dessert. It bakes like a cake, while creating its own pudding-like topping-all in your slow cooker!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 6

Number Of Ingredients 14

3 medium apples, peeled, cut into 1/2-inch cubes
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1/3 cup molasses
2 tablespoons vegetable oil
1/2 cup packed brown sugar
1 1/4 cups apple cider
2 tablespoons butter

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
  • In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
  • In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
  • Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

Nutrition Facts : Calories 410, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 51 g, TransFat 0 g

HOLIDAY GINGERBREAD PUDDING CAKE!



Holiday Gingerbread Pudding Cake! image

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

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

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.

GINGERBREAD PUDDING DESSERT IN CROCK POT



Gingerbread Pudding Dessert in Crock Pot image

This is such a great dessert -I knew I had to share this Better Homes & Garden recipe with you all. Your home will have the most delicious aroma of ginger and spice, and the eating will be delicious served with some eggnog ice cream.

Provided by Pat Duran

Categories     Cakes

Time 3h

Number Of Ingredients 7

14 1/2 oz package gingerbread mix
1/2 c whole milk
1/2 c golden raisins
2 1/4 c water
3/4 c brown sugar, firmly packed
3/4 c butter
Garnish: eggnog ice cream

Steps:

  • 1. Lightly coat the inside of a 4 quart slow cooker with cooking spray; set aside. In a medium bowl, combine the gingerbread mix and milk until mix is just moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
  • 2. In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
  • 3. Cover and cook on high-heat (do not use low-setting) for 2 hours(center may seem moist but will set up as it stands).
  • 4. Remove liner from cooker, or turn off cooker if not removable. Let cake stand, uncovered for 45 minutes to cool and set up before serving. --- To serve, spoon warm cake into dessert dishes. and serve with eggnog ice cream.

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