Crock Pot Gingerbread Pudding Cake Recipes

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CROCK POT GINGERBREAD PUDDING CAKE



Crock Pot Gingerbread Pudding Cake image

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

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

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



Slow Cooker Gingerbread Pudding Cake image

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

1/4 cup butter (softened)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup molasses
1 cup water
1 1/4 cups whole wheat flour (or sub all purpose)
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons brown sugar
3/4 cup hot water
1/4 cup butter (melted)

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

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE



Slow-Cooker Apple Gingerbread Pudding Cake image

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

3 medium apples, peeled, cut into 1/2-inch cubes
1 1/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
1/3 cup molasses
2 tablespoons vegetable oil
1/2 cup packed brown sugar
1 1/4 cups apple cider
2 tablespoons butter

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

BREAD PUDDING IN THE SLOW COOKER



Bread Pudding in the Slow Cooker image

I was looking for a slow cooker recipe for bread pudding. I couldn't find one. So I tasted, tweaked, amalgamated, and adapted recipes to get this! This bread pudding can be breakfast, brunch, or dessert.

Provided by Andie

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h10m

Yield 6

Number Of Ingredients 8

8 cups cubed bread
1 cup raisins
2 cups milk
4 eggs
¼ cup butter, melted
¼ cup white sugar
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg

Steps:

  • Place bread and raisins in a slow cooker.
  • Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
  • Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 57.9 g, Cholesterol 150.8 mg, Fat 14.3 g, Fiber 2.2 g, Protein 11.4 g, SaturatedFat 7.3 g, Sodium 455.4 mg, Sugar 30.8 g

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

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

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Sweetened whipped cream, optional

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.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE



Slow Cooker Gingerbread Cake with Lemon Sauce image

Husband had 2 slices of this slow cooker cake! Sprinkle with powdered sugar and grated lemon rind.

Provided by Melsey62

Categories     Holidays and Events Recipes     Christmas     Bread     Gingerbread

Time 2h10m

Yield 10

Number Of Ingredients 17

½ cup unsalted butter, softened
½ cup white sugar
1 large egg, lightly beaten
1 cup molasses
2 ½ cups all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot coffee
½ cup powdered sugar
¼ cup water
2 medium lemons, juiced
2 teaspoons cornstarch
1 pinch salt
1 tablespoon unsalted butter

Steps:

  • Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
  • Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
  • Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
  • Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
  • While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
  • Top cake with lemon sauce.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 67.8 g, Cholesterol 46.1 mg, Fat 11.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 343.5 mg, Sugar 34.5 g

CROCK POT GINGERBREAD PUDDING CAKE



Crock Pot Gingerbread Pudding Cake image

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

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

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



Crock Pot Gingerbread Pudding Cake image

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

nonstick cooking spray
1 (14 1/2 ounce) package gingerbread mix
1/2 cup milk
1/2 cup raisins
2 1/4 cups water
3/4 cup packed brown sugar
3/4 cup butter (1-1/2 sticks)
vanilla ice cream (optional)

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

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