Gingerbread Pudding Cake

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Amy Rentz Litwiler 1

"Recipe is from Chef Louise Richardson from a Celebrity Chef event at the Hilltop Inn in Elmira, NY in 2013. Really yummy and moist dessert!"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. Butter 8"x8" glass baking dish. Whisk flour, baking soda and all spices and salt together ina medium bowl. Using and electric mixeer, beat 1/2 of the stick of butter and 1/4 cup sugar until blended. Beat in egg. Combine the molasses and 1/2 cup water together in a 1 cup measuring cup. Gradualy add flour and spice mixtur to the butter mixture in 3 parts, alternating with the molasses mixture, beating to blend between additions. Transfer batter to the prepared dish. Sprinkle the brown sugar overthe top.
  3. Combine the 1 1/2 cups hot water and melted butter together in a 2 cup glass measuring cup. Carefuly pour over the top of the batter (there will be a lot of liquid on top o fthe cake.) Bake until gingerbread is cracked on top and a toothpick inserted into the center comes out clean, about 45 minutes. Scopp warm pudding cake into shallow bowls and serve topped with Whipped cream.