Gingerbread Pudding Cake Recipe

gingerbread pudding cake topped with ice cream

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 339kcal

Author: Becky Hardin

Gingerbread Pudding Cake is such a delightful (and easy!) Christmas dessert recipe! This Gingerbread Cake is gooey on the inside, caramelized on the outside, and so full of spices and flavor. If you love gingerbread at the holidays, you will love this Gingerbread Pudding Cake Recipe!

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Equipment

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 Bob’s Red Mill Unbleached White All-Purpose Flour 170 grams
¾ teaspoon Bob's Red Mill 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 the 1 cup water.
½ cup unsulphured molasses, 1 cup water
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, about 1-2 minutes. Add in the egg and vanilla until smooth. Pour in the molasses mixture and stir.
¼ cup salted butter, ¼ cup granulated sugar, 1 large egg white, 1 teaspoon pure vanilla extract
In a separate bowl, stir together the flour, baking soda, salt, and all spices.
1¼ cups Bob’s Red Mill Unbleached White All-Purpose Flour, ¾ teaspoon Bob's Red Mill Baking Soda, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg
Add the flour mixture into the molasses mixture, beating well to fully combine. Stir in the pecans.
½ cup honey roasted pecans
Pour mixture into baking dish. Sprinkle with brown sugar. (SEE NOTE FOR SLOW COOKER INSTRUCTIONS)
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
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

NOTE: 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.
Nutritional information does not include optional ingredients.

Storage: Store gingerbread pudding cake in an airtight container in the refrigerator for up to 4 days.

Nutrition