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Gingerbread Pudding Cake

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“"A handful of spices and a half cup of molasses gives this delightful dessert a yummy, old fashioned flavor. It's pretty, too, with a dollop of whipped cream and a mint sprig on top." Submitted to taste of home by Barbara Cook.”
2hrs 20mins

Ingredients Nutrition


  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
  2. Combien molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
  3. Pour into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter [do not stir].
  4. Cpver and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.

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