Slow Cooker Gingerbread Pudding Cake Recipes

SLOW-COOKER APPLE GINGERBREAD PUDDING CAKE

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.

SLOW COOKER GINGERBREAD CAKE WITH LEMON SAUCE

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.

CROCK POT GINGERBREAD PUDDING CAKE

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.

GINGERBREAD SPOON CAKE (SLOW COOKER)

Steps:

• Spray a 4 quart slow cooker with nonstick cooking spray.
• In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
• In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
• Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.

CROCK POT GINGERBREAD PUDDING CAKE

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.

GINGERBREAD PUDDING DESSERT IN CROCK POT

Steps:

• 1. Lightly coat the inside of a 4 quart slow cooker with cooking spray; set aside. In a medium bowl, combine the gingerbread mix and milk until mix is just moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
• 2. In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
• 3. Cover and cook on high-heat (do not use low-setting) for 2 hours(center may seem moist but will set up as it stands).
• 4. Remove liner from cooker, or turn off cooker if not removable. Let cake stand, uncovered for 45 minutes to cool and set up before serving. --- To serve, spoon warm cake into dessert dishes. and serve with eggnog ice cream.