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–+ servings
gingerbread pudding cake topped with ice cream
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4.79 from 32 votes

Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake is such a delightful and easy Christmas dessert recipe! This pudding cake is gooey on the inside, caramelized on the outside, and full of warm spices and flavors. This Gingerbread Pudding Cake Recipe is the ultimate crowd pleaser!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 10 servings
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x13 Baking Pan
  • Stand Mixer

Ingredients

  • ½ cup unsulphured molasses 170 grams
  • 1 cup water 227 grams
  • ¼ cup salted butter 57 grams, room temperature (½ stick)
  • ¼ cup granulated sugar 50 grams
  • 1 large egg white 35 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 1¼ cups all purpose flour 170 grams
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup honey roasted pecans 63 grams
  • 6 tablespoons brown sugar 80 grams
  • Pinch coarse sea salt optional, for garnish
  • ¾ cup hot water 170 grams (200°F)
  • ⅔ cup salted butter 151 grams, melted (1⅓ sticks)
  • vanilla bean ice cream optional, for serving

Instructions

  • Preheat oven to 350°F and grease a 9x13 baking dish. Set aside.
  • Mix the molasses with 1 cup water.
    ½ cup unsulphured molasses, 1 cup water
    water and molasses mixed in a glass bowl
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, for about 1-2 minutes.
    ¼ cup salted butter, ¼ cup granulated sugar
    cream the butter in the bowl of stand mixer
  • Add in the egg and vanilla until smooth.
    1 large egg white, 1 teaspoon pure vanilla extract
    mixed the vanilla and egg white in the bowl of stand mixer
  • Pour in the molasses mixture and stir.
    added molasses mixture and stir well
  • In a separate bowl, stir together the flour, baking soda, salt, and all spices.
    1¼ cups all purpose flour, ¾ teaspoon baking soda, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg
    sift together all dry ingredients
  • Add the flour mixture into the molasses mixture, beating well to fully combine. Stir in the pecans.
    ½ cup honey roasted pecans
    wet and dry ingredients are mixed. stir in pecans.
  • Pour mixture into baking dish. Sprinkle with brown sugar.*
    6 tablespoons brown sugar
  • Sprinkle lightly with coarse sea salt (just a little bit).
    Pinch coarse sea salt
  • Mix hot water with melted butter with a fork. Pour over the cake batter, but do not stir.
    ¾ cup hot water, ⅔ cup salted butter
    pour butter-hot water mixture over the batter. Do Not Mix.
  • Bake for 45-55 minutes, or until cracked on top and a toothpick inserted into the middle comes out clean.
  • Serve warm topped with vanilla bean ice cream, if desired.
    vanilla bean ice cream

Video

Notes

*To make in a slow cooker, pour into slow cooker instead of baking dish. Finish remaining steps. Cook on high for 2 hours and 15 minutes. Let stand for 15 minutes before serving and topping with ice cream.

Nutrition

Calories: 339kcal | Carbohydrates: 37g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 290mg | Potassium: 306mg | Fiber: 1g | Sugar: 25g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg