Gingerbread Pudding Cake Recipe
Every once in a while, a dessert comes along that truly makes you feel like you’re melting into your couch with every bite, and that is exactly what Gingerbread Pudding Cake does best. This treat combines the cozy, spiced flavors of classic gingerbread with the magical self-saucing quality of a pudding cake: as it bakes, a gooey, caramel-laced pudding forms beneath a gently spiced, tender cake. Whether you’re celebrating the holidays or just need a hug in dessert form, Gingerbread Pudding Cake will steal the show—warm, aromatic, and thoroughly comforting.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed at how this simple list of pantry ingredients transforms into something so memorable! Each one plays a vital role, from providing structure and flavor to creating that signature saucy layer beneath the cake—don’t skip a thing if you want the authentic Gingerbread Pudding Cake experience.
- All-purpose flour: Gives the cake its tender crumb and classic texture—no need for fancy blends here.
- Baking powder: Ensures the cake rises just enough to float perfectly on top of the pudding layer.
- Salt: Balances sweetness and enhances all those warming spices.
- Granulated sugar: Used in both the cake and topping for just the right sweetness and a bit of crunch.
- Ground cinnamon: Warm and fragrant, this spice is essential to that nostalgic gingerbread flavor.
- Ground ginger: Adds a lovely bite and earthiness—don’t skimp!
- Molasses: Provides depth, color, and the irresistible richness that defines gingerbread.
- Unsweetened applesauce: Keeps the cake moist while adding a gentle fruitiness.
- Vegetable oil: Makes for ultra-tender cake without overpowering the spices.
- Milk: Adds moisture and helps with the cake’s soft texture.
- Vanilla extract: Brings a mellow, aromatic sweetness to round out the spices.
- Brown sugar: Lends a toasty, caramel undertone to the pudding and topping.
- Extra granulated sugar: Mixed with brown sugar for a double-hit of sweet crunch on top.
- Extra ground cinnamon: A final boost of warm spice for the pudding cake’s signature aroma.
- Apple cider (not vinegar!): Bakes into the pudding sauce, providing tang and body—use fresh if you can.
- Water: Helps develop that luscious pudding layer beneath the cake.
How to Make Gingerbread Pudding Cake
Step 1: Preheat Your Oven
First things first—preheat your oven to 350 F. This ensures your Gingerbread Pudding Cake bakes up evenly and the pudding layer thickens perfectly beneath the cake. No shortcuts here: taking a few extra minutes to bring the oven to temperature makes all the difference in texture!
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk your flour, baking powder, salt, 1/3 cup granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon ground ginger together until thoroughly combined. This guarantees all those magical spices are evenly distributed, so no one bite is dull or overly spicy.
Step 3: Mix the Wet Ingredients
Grab a large bowl and whisk together the molasses, unsweetened applesauce, vegetable oil, milk, and vanilla extract. Once smooth, your kitchen will already start to smell like the holidays! This mixture gives the cake its rich, moist character and that unmistakable gingerbread heartiness.
Step 4: Bring Wet and Dry Together
Stir the dry ingredients into the wet ingredients with a gentle hand. Mix just until everything is incorporated—overmixing can lead to a tougher cake, and here, we want everything as soft and inviting as a warm blanket.
Step 5: Spread the Batter
Pour this glorious batter into a greased 8×11-inch (shallow 2-quart) baking dish—or a similarly sized vessel. Smooth the top with a spatula. You’re halfway to a Gingerbread Pudding Cake that’s rich, plush, and perfectly homey.
Step 6: Mix the Topping
In a separate small bowl, stir together the brown sugar, 1/3 cup granulated sugar, and 1/2 teaspoon ground cinnamon until well blended. This will melt down into the saucy, pudding-rich bottom of your cake. Sprinkle this mixture evenly over the batter, covering every last corner.
Step 7: Pour Over the Cider and Water
Now, here comes the magic. Gently pour the apple cider and water mixture right over the sugared topping—do not mix or stir! It may look like too much liquid, but trust the process: this is what creates the steamy pudding layer as it bakes.
Step 8: Bake to Perfection
Slide the dish into your preheated oven and bake for 40 minutes, until the middle is set but still slightly jiggly. You’ll see a sticky, bubbling pudding peeking up around the cake edges. Your kitchen will smell like a gingerbread wonderland!
Step 9: Let It Cool (Briefly!)
Once out of the oven, let the Gingerbread Pudding Cake rest for 5 to 10 minutes. This little pause allows the saucy base to thicken just the right amount—so every spoonful is impossibly gooey and luscious.
How to Serve Gingerbread Pudding Cake
Garnishes
Top each warm portion with a generous dollop of whipped cream, a scoop of vanilla ice cream, or even a quick dusting of powdered sugar. The cool, creamy toppings highlight the pudding cake’s warmth and bring out the gingerbread spices beautifully. For extra pizzazz, try a sprinkle of candied ginger or a drizzle of caramel sauce.
Side Dishes
Pair your Gingerbread Pudding Cake with a hot mug of apple cider, spiced tea, or even rich coffee for the ultimate cozy treat. If you’re serving guests, a bowl of fresh fruit—think crisp apples or juicy pears—adds a refreshing contrast to the cake’s richness.
Creative Ways to Present
You can get playful by baking the cake in individual ramekins for a dinner-party-ready dessert, or scoop portions into pretty glasses for a “deconstructed trifle” vibe. For an extra-festive touch, serve with tiny cinnamon sticks nestled atop each serving or scatter edible gold stars for a sprinkle of holiday magic.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, let any leftover Gingerbread Pudding Cake cool fully. Cover the baking dish (or transfer to an airtight container) and store in the refrigerator for up to 3 days. The flavors deepen deliciously as it sits, making next-day spoonfuls even more irresistible!
Freezing
If you’d like to save some Gingerbread Pudding Cake for a future treat, portion it into airtight, freezer-safe containers once cool. Freeze for up to 2 months. Thaw overnight in the fridge before reheating—this works best if you don’t mind a little extra sauciness in your cake.
Reheating
To reheat, scoop individual servings into microwave-safe bowls and warm gently in 30-second intervals until heated through. If you prefer, reheat covered in the oven at 325 F until the cake is steamy and the pudding bubbly. A splash of milk or cream while reheating can revive the saucy base if it’s thickened up.
FAQs
Can I use a different type of flour?
You can swap in a 1:1 gluten-free flour blend if needed, though the classic all-purpose gives the best tender crumb. Avoid cake or bread flour, as those will change the texture of your Gingerbread Pudding Cake.
Is there a molasses substitute?
While molasses is essential for that classic gingerbread flavor, you could use an equal amount of dark corn syrup or maple syrup in a pinch. The cake won’t be quite as deep and caramelized, but it’ll still taste delicious and comforting.
Can I make Gingerbread Pudding Cake ahead of time?
Absolutely! You can bake the cake up to a day in advance. Reheat gently before serving for that fresh-out-of-the-oven warmth. The pudding layer soaks into the cake a bit more overnight, creating an even richer, softer texture.
Can I swap apple cider for something else?
If apple cider isn’t available, plain water will work, or try a splash of orange juice for a brighter, citrusy twist. Just don’t use apple cider vinegar—the flavor will be overpowering.
Why can’t I stir after pouring the liquids over the topping?
This rule is key for a self-saucing pudding cake! Not stirring allows the batter to rise to the top while the liquid mixes with the sugars underneath, forming that silky-smooth pudding layer as it bakes. Stirring would muddle the layers and spoil the magic.
Final Thoughts
If you’ve never made a Gingerbread Pudding Cake before, now’s your chance to bring a little cozy enchantment into your kitchen. One pan, a handful of pantry staples, and a touch of magic will give you a dessert that’s pure comfort with every spoonful. Go ahead—make it for family, friends, or just to treat yourself. You deserve it!
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Gingerbread Pudding Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Gingerbread Pudding Cake is a delightful dessert that combines the warm flavors of ginger and cinnamon with a moist, pudding-like cake texture. Perfect for holiday gatherings or cozy nights in.
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Wet Ingredients:
- 1/3 cup molasses
- 1/3 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Additional:
- 1 cup apple cider (not apple cider vinegar)
- 1/3 cup water
Instructions
- Preheat oven to 350 F.
- In a separate large bowl, whisk together applesauce, milk, oil, molasses, and vanilla together until well-combined.
- Pour batter into an 8×11-inch (shallow 2 quart), or similarly sized, baking dish.
- In a separate bowl, stir sugars and cinnamon together.
- Pour apple cider and water over the topping. DO NOT STIR!
- Bake for 40 minutes, or until middle is set.
- Cool 5-10 minutes before serving.
In a medium bowl, whisk together flour, baking powder, salt, sugar, and spices. Set aside.
Stir dry ingredients into wet ingredients until combined.
Sprinkle topping evenly over the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 30g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Gingerbread Pudding Cake, dessert, ginger, cinnamon, holiday baking
