• 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
2 hrs (high)
stand:
45 mins
Servings:
8
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Ingredients

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Directions

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  • 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 gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread batter evenly in the prepared cooker.

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  • In a medium saucepan combine the water, brown sugar, and butter. Bring to boiling. Carefully pour brown sugar mixture over batter in cooker.

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  • Cover and cook on high-heat setting for 2 hours (center may appear moist but will firm as it stands). Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 45 minutes to cool slightly.

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  • To serve, spoon warm pudding cake into dessert dishes. If desired, serve with ice cream.

Nutrition Facts

501 calories; total fat 24g; saturated fat 13g; cholesterol 50mg; sodium 548mg; carbohydrates 70g; fiber 1g; protein 4g.
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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
02/22/2013
I followed the recipe as written. The cake was fine, but the sauce was a little flat, as if it was missing something. It seemed like it shouldve been more like a caramel but the flavor was mostly butter.
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