Gingerbread Pudding Cake Recipe -
Gingerbread Pudding Cake Recipe

Gingerbread Pudding Cake

Recipe by  

"Old-fashioned pudding cake makes a come-back as gingerbread."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Heat oven to 350 degrees F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
  2. Beat 1/2 cup butter and sugar in large bowl on medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition just until mixed.
  3. Pour batter into 13x9-inch ungreased baking pan; sprinkle with 3/4 cup brown sugar.
  4. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.
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  • *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

What a fabulous recipe! This is one that will pass on to generations. It was decadent!

Most Helpful Critical Review
Nov 30, 2004

I did not care for this cake at all. It smelled so good while baking, but it tasted so bland! And the pudding sauce just made the cake soggy. Yuck!


40 Ratings

Jan 25, 2004

Wonderful recipe & smells like the Holidays! Very nice flavors!

Jan 25, 2004

Wow! This was great! Very moist and flavorful. I topped it with whipped cream although I am not certain it was necessary to do so. We all had seconds.

Jan 25, 2004

As a lover of gingerbread, this is a keeper!

Jan 25, 2004

Tastes excellent!!!!

Nov 24, 2004

I had never made a 'pudding cake' before so it kind of freaked me out to pour the water/melted butter mixture over my batter but the results were awesome! This is so moist and delicious and flavorful! We served it warm with French Vanilla ice cream and everyone loved it.

Apr 23, 2005

Delicious. Makes the house smell wonderful when it is baking. Best served warm or cold. Taste and texture NOT best served right out of oven. I served it with vanilla bean ice cream. My family loved it.


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  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 62.5 g
  • 20%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 405 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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