This warm, spiced Gingerbread Pudding Cake comes together in about 35 minutes and is made all in one pot for a quick and easy dessert that your family will love! You can switch up the spices to suit your taste, or even toss in a handful of chocolate chips if you’re feeling extra adventurous. It’s perfect for cozy weeknight dinners, holiday gatherings, or even as a delightful treat to clean out the pantry!
The Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup hot water
Let’s Get Cooking!
How to Make Gingerbread Pudding Cake
Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a baking dish 9×9 inches works wonderfully, but use what you have!
Mix the dry ingredients: In a bowl, mix together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. This step is a cinch, and the smell oh! It’s already getting cozy!
Combine the wet ingredients: In another bowl, whisk together the brown sugar, molasses, milk, melted butter, and vanilla. Mix well until everything is combined; you’ll want it nice and smooth.
Bring it all together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s perfectly okay if there are a few small lumps!
Pour the batter: Now, pour that gorgeous batter into your greased baking dish. It should look all smooth and inviting.
Add the hot water: Carefully pour 1 cup of hot water over the batter. Yes, it seems a bit backwards, but I promise it’s not! This will create that ultra-comforting, gooey layer underneath.
Bake it: Pop it into the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should look slightly crusty, and the top will be perfectly golden brown!
Cool and serve: Allow to cool slightly before diving in! This cake truly shines when topped with a scoop of vanilla ice cream or a drizzle of whipped cream. Yum!
Why I Love This Recipe
This is my go-to recipe when I’m craving a little warmth and nostalgia. Gingerbread has a special place in my heart, it reminds me of festive family gatherings, the smell of the holidays wafting through the air, and cozy evenings by the fire. I’m a real sucker for desserts that are not only easy but also comforting. The best part is that you can whip it up with whatever you have on hand! It’s the ultimate hug in a bowl, perfect for chilly nights or just when you need a sweet pick-me-up.
If you loved this Gingerbread Pudding Cake, be sure to check out my Easy Pumpkin Dump Cake, my Chocolate Chip Cookies, or my Air Fryer Baked Apples each is a family favorite that’s perfect for any occasion!
Why This Recipe Works
Quick & Easy
This Gingerbread Pudding Cake comes together in under 35 minutes, making it a fantastic choice for busy weeknights or unexpected guests. Just throw everything together, pop it in the oven, and let it work its magic while you unwind.
One Pot
With just one bowl for mixing and one baking dish to clean up, this dessert is a joy for the minimalist in all of us! No one wants a sink full of dishes after a long day, you know?
Comfort Food
This cake is loaded with tons of flavor from spicy ginger and cozy cinnamon. The delicious aroma fills your kitchen and makes everyone feel at home. Plus, it pairs perfectly with vanilla ice cream for that extra comforting touch. Seriously, you will want to savor every bite!
Customizable
The beauty of this pudding cake lies in its versatility, you can play with the spices, add chocolate chips, or even throw in some nuts. Do you have leftover pumpkin puree? Toss that in! It’s super forgiving, so let your creativity shine through!
Make-Ahead Friendly
This cake stores well in the fridge and can even be reheated for a quick dessert. So, if you make a big batch, it’s perfect for snacks throughout the week!
Serving & Storage Tips
Serving Suggestions
Oh, the possibilities are endless! Serve your Gingerbread Pudding Cake warm, drizzled with a generous helping of whipped cream or creme fraiche. Or top it off with some vanilla ice cream. Like I mentioned earlier, it’s truly a match made in heaven!
Storage
This cake will keep well in the refrigerator for about 3-4 days. Just cover it loosely with foil or store it in an airtight container. You can simply reheat portions in the microwave or pop it back in the oven for a few minutes to enjoy that fresh-baked goodness.
Reheating Instructions
To reheat, just pop single servings in the microwave for 30-60 seconds, or you can warm slices in a preheated oven at 350°F (175°C) for about 10 minutes.
Freezer Friendly
Yes! This puddingly goodness is also freezer friendly. Just allow it to cool completely, wrap it tightly in plastic wrap, then in foil, and store it in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw overnight in the fridge and reheat it as mentioned above.
So, there you have it! A heartwarming, spicy Gingerbread Pudding Cake that’s as easy as it is delicious! Trust me, your family will absolutely love it. Whether it’s a quick weeknight dessert, a holiday indulgence, or a cozy evening treat, this recipe is bound to steal the spotlight. Enjoy every bite!
Enjoy baking, and happy indulging! ollow us on Pinterest for daily baking inspiration that brings warmth to your table!
Gingerbread Pudding Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a bowl, mix together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, whisk together the brown sugar, molasses, milk, melted butter, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the greased baking dish.
- Carefully pour the hot water over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.