CROCK POT GINGERBREAD PUDDING CAKE
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!
Provided by Gemma Stafford
Categories Dessert
Time 2h15m
Number Of Ingredients 12
Steps:
- 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!
SLOW COOKER GINGERBREAD PUDDING CAKE
This Slow Cooker Gingerbread Pudding Cake is an easy holiday dessert! Perfect with vanilla ice cream
Provided by Ashley Fehr
Categories Dessert
Time 2h50m
Number Of Ingredients 15
Steps:
- With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that's okay.
- Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
- Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
- Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.
Nutrition Facts : Calories 393 kcal, Carbohydrate 59 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 397 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
CROCK POT GINGERBREAD PUDDING CAKE
An easy comfort-food dessert using the crock pot. It makes a nice spicy cake topping over a flavourful sauce. Smells wonderful as it cooks.
Provided by Granny T
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in egg white and vanilla.
- Combine molasses and water until blended.
- Combine the flour, baking soda and spices.
- Add dry mixture to creamed mixture, alternately with molasses mixture, beating well after each addition.
- Fold in nuts.
- Pour into a greased 3 quart slow cooker.
- Sprinkle with brown sugar.
- Combine hot water and melted butter and pour over the batter but do not stir.
- Cover and cook on high for 2 - 21/2 hours or until a toothpick inserted near the centre of cake comes out clean.
- Turn off heat and let stand for 15 minutes. Serve warm.
Nutrition Facts : Calories 541.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 61, Sodium 445.6, Carbohydrate 66.5, Fiber 1.7, Sugar 40, Protein 4.4
CROCK POT GINGERBREAD PUDDING CAKE
This is a cake-on-top, pudding-on-bottom dessert that would be perfect for the upcoming holiday season. It's best served warm, so making it in the crockpot frees the oven for the main attraction. It's awfully good with a scoop of vanilla ice cream added..... Recipe from BH&G. Standing time of 45 minutes is not figured into the timing.
Provided by Lorraine of AZ
Categories Low Protein
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
- In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
- Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
- To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 493.5, Fat 25, SaturatedFat 13.1, Cholesterol 47.9, Sodium 480.7, Carbohydrate 66.6, Fiber 1.2, Sugar 49.4, Protein 3.2
SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE
Pudding cake is a magical dessert. It bakes like a cake, while creating its own pudding-like topping-all in your slow cooker!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
- In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
- In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
- Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 79 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 51 g, TransFat 0 g
GINGERBREAD PUDDING CAKE
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
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