Crock Pot Gingerbread Pudding Cake Recipe

Name: Crock Pot Gingerbread Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Topping; 7 tablespoons brown sugar; 3/4 cup hot water; 1/2 cup butter, melted

Servings: persons

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
Topping
7 tablespoons brown sugar
3/4 cup hot water
1/2 cup butter, melted

1
In large mixing bowl, cream butter and sugar until light and fluffy.
2
Beat in egg white and vanilla.
3
Combine molasses and water until blended.
4
Combine the flour, baking soda and spices.
5
Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
6
Fold in nuts.
7
Pour into a greased 3 quart slow cooker.
8
Sprinkle with brown sugar.
9
Combine hot water and melted butter and pour over the batter but do not stir.
10
Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
11
Turn off heat and let stand for 15 minutes. Serve warm.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/4 cup white sugar, 1 egg white, 1 teaspoon vanilla extract, and more.

Yes, Crock Pot Gingerbread Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crock Pot Gingerbread Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions