Gingerbread Pudding Cake

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53 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 2 hrs on (high)
  • Stand: 45 mins
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Gingerbread Pudding Cake
Ingredients
 
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
 
Vanilla ice cream (optional)
Directions
  1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is 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 setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
  4. Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
  5. To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
Nutrition Facts (Gingerbread Pudding Cake)
    Per serving:
  • 501 kcal cal.,
  • 24 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 50 mg chol.,
  • 548 mg sodium,
  • 70 g carb.,
  • 1 g fiber,
  • 48 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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