Gingerbread Pudding Cake Recipe

Name: Gingerbread Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 ½ cups flour; 1 ½ teaspoons baking soda; 1 ½ teaspoons ginger; 1 ¼ teaspoons cinnamon; ½ teaspoon salt; ½ teaspoon nutmeg; ½ cup butter, softened; ½ cup sugar; 1 egg; ¾ cup molasses; 1 cup water; ¾ cup brown sugar; 1 ½ cups hot water; ⅓ cup butter, melted

Servings: persons

2 ½ cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons ginger
1 ¼ teaspoons cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ cup butter, softened
½ cup sugar
1 egg
¾ cup molasses
1 cup water
¾ cup brown sugar
1 ½ cups hot water
⅓ cup butter, melted

1
combine flour,baking soda, ginger, cinnamon, nutmeg and salt.
2
set aside.
3
Beat the butter and sugar till fluffy.
4
Add egg, mix well.
5
alternately add the Flour mixture, molasses, and 1 cup of water.
6
Blend together well.
7
Pour into a 9x13 greased pan.
8
Sprinkle with the brown sugar on top of cake batter.
9
in another bowl, combine, melted butter and 1 1/2 cups of hot water
10
Pour on top of batter.
11
Bake 40 -45 minutes or until the top cracks.
12
Serve with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 ½ cups flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons ginger, 1 ¼ teaspoons cinnamon, and more.

Yes, 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.

Gingerbread Pudding Cake

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