Gingerbread Pudding Cake Food

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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.

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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