Gingerbread Pudding Cake

Gingerbread Pudding Cake


"Old-fashioned pudding cake makes a come-back as gingerbread."
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1 h 10 m servings 379 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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(R) Soft Baking Butter with Canola Oil right from the refrigerator.


  1. 40 Ratings

Most helpful positive review

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

Most helpful critical review

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!

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

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

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.

As a lover of gingerbread, this is a keeper!

Tastes excellent!!!!

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 fla...

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 fami...

This was really yummy! When you are making any pudding are always unsure how it will come out because of the way it looks with the water on top but it came out perfect. We are having...

We loved this! Served it with whip cream and a big glass of milk. Still delicious the next day warmed up in the microwave. It makes a lot so be sure you really love gingerbread!