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Gingerbread Cake Made in a Crock Pot

4.53 from 51 votes
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!
Crock Pot Gingerbread Pudding Cake- Thee most amazing moist gooey cake and so easy to make

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Hi Bold Bakers!

Did you know you could bake in a slow cooker (or Crock Pot)? They can produce incredible desserts like this Gingerbread Pudding Cake. Crock Pots are fantastic especially if you live in a dorm or have a small kitchen. Around the holidays they save you time and space in your kitchen; you can just set it and forget it! Just the way I like it.

You can cook many amazing desserts in a Crock Pot like this Apple & Blueberry Crisp or my decadent Hot Fudge Brownie in a Crockpot. The desserts don’t brown on top but what you do get are incredibly soft, moist treats.

My crock pot is a large 4 quart version, however  if you have a small crock pot then you can just halve my recipe. If you are using a rice cooker then follow the same instructions.

One of my favorite things about this dessert is once it is fully mixed you can pop it in the fridge and cook it off the next day.

This gingerbread gets incredibly moist and so soft you can eat it with a spoon, which is why I’m calling it a Pudding Cake.

This dessert is aptly named a pudding cake because it is both- it has the softness and gooeyness of a pudding and crumbs like a cake.

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I have heard these kinds of desserts referenced as “spoon dessert” because all you will want to do is eat it straight out of the crock pot with a spoon. Divine!

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If you make any of my holiday desserts I strongly recoomend this one. That is not dissing my other desserts, this one is just THAT good.

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Have you visited my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Best-Ever Hot Chocolate, and more edible gifts!

Watch The Recipe Video!

Crock Pot Gingerbread Pudding Cake

4.53 from 51 votes
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!
Author: Gemma Stafford
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
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!
Author: Gemma Stafford

Ingredients

  • 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

Instructions

  • 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!

 

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Marion
Marion
2 years ago

This is amazing!!! Served it for a dinner party. Dinner was amazing but this was out of this world!!!

Paula Celemencki
Paula Celemencki
2 years ago

I will add bourbon!!! Let you know how it comes out.

Kerry
Kerry
4 months ago

Delicious!!!! So moist and flavorful and so easy to make!

Charmaine
Charmaine
4 months ago

Is there another version of making this gingerbread pudding cake, if I do not have a crockpot?

Tana
Tana
5 months ago

If I want to half the recipe, how long should I cook it for? Thanks!

Suzette
Suzette
1 year ago

This is amazingly delicious! It came out perfect and we all loved it! I have noticed that some folks commenting here have had an issue with it not baking and I wonder if it’s because when they pour the butter/water/brown sugar mix over the batter they are mixing it all together in the crock pot. You don’t specify it, but when I made it I poured this mixture on and did NO mixing at all. I just poured it on, put on the lid and began baking it. I don’t know if mixing it would make a negative difference, but… Read more »

Carol-Anne
Carol-Anne
1 year ago

Made this today for Christmas dinner. OMG it was sooo good. It’s definitely going in the dessert repertoire!

Diana
Diana
1 year ago

Can I use 2% milk or apple cider in place of the whole milk?

Reginakd
Reginakd
1 year ago

Well, I wish I could say I had success with this recipe, but alas the slow cooker button on my Instant Pot is obviously not the same as using a slow cooker. I halved the recipe (because we are only 2) and put it in my smaller Instant Pot. After 3 hours, I still had goo. So, I decided to salvage what I could and buttered up two loaf pans (one smaller, one larger) to bake the ingredients. 30 minutes at 375 and I do believe I have something tasty, if not the same as the crockpot recipe.

Maxine
Maxine
1 year ago

Deelish! I didn’t have a crockpot so researched several techniques. I settled upon a stove top version. I placed a piece of foil on the base of the pot, after folding it in multiple layers, to ensure that the pan did not come into direct contact with the base of the pot. I then double wrapped the pan in foil, and then covered it with a layer of parchment paper and foil. I ensured that I had at least 1 inch of clearance between the sides of the pan and the pot. I filled the pot so that the liquid… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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