I bake a warm, spiced gingerbread cake that magically creates its own luscious pudding layer underneath. Served hot with whipped cream or ice cream, it’s the ultimate cozy, comforting dessert.
Why You’ll Love This Recipe
I love how effortlessly this pudding cake comes together—no complex layers or fuss—yet it delivers both tender gingerbread and a gooey, caramel-like sauce. The blend of cinnamon, molasses, and ginger fills my home with holiday aromas, and the cake’s soft center always gets devoured first
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All‑purpose flour
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Brown sugar & granulated sugar
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Baking powder
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Spices: ground ginger, cinnamon, optional nutmeg/cloves
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Molasses
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Applesauce (or oil + milk variation)
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Milk (or buttermilk)
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Egg(s)
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Vanilla extract
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Topping liquids: hot water/apple cider and melted butter
directions
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I preheat the oven to 350 °F and grease an 8×11 in baking dish.
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I sift flour, baking powder, salt, sugar, and spices in one bowl.
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In another, I whisk together applesauce (or oil+milk), molasses, milk, egg, and vanilla until well combined
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I stir dry ingredients into wet until just blended, then pour the batter into the pan.
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In a small bowl, I mix brown sugar, granulated sugar, and cinnamon for the topping.
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I sprinkle this sugar mixture over the batter.
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I pour hot liquid (a mix of apple cider or water and melted butter) gently over the sugar top—without stirring
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I bake 40–50 minutes, until the top is set and a toothpick comes out clean .
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I let it rest about 5 minutes, then serve warm with whipped cream or vanilla ice cream for added indulgence .
Servings and timing
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Serves: 8–12
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Prep time: ~10–15 minutes
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Cook time: ~40–50 minutes
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Total time: ~50–65 minutes
Variations
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I swap applesauce for oil and milk for a richer texture.
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I double the spices (ginger, cinnamon) for an extra punch
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I substitute apple cider for hot water in the sink layer for deeper flavor.
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I serve it in individual ramekins, like mini puddings.
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I top with toasted pecans or a drizzle of caramel sauce for added crunch and sweetness.
storage/reheating
I store leftovers covered at room temperature for 2–3 days, or refrigerate up to 4 days in an airtight container. To reheat, I use the microwave or gently warm in a 350 °F oven until hot. Freezing is possible, but the pudding texture may change slightly.
FAQs
How does it create pudding underneath?
When poured with hot liquid, the denser batter floats up while the sugar-liquid sinks during baking—resulting in cake on top and pudding below
Can I use water instead of apple cider?
Yes—water works too, though apple cider adds richer flavor. The key is hot liquid over the sugar topping .
Is molasses required?
I recommend it. Molasses gives that classic gingerbread depth. Light, dark, or robust molasses will work; avoid blackstrap for bitterness
How do I adjust spice level?
I double the ginger or add nutmeg and cloves for a spicier version .
Can I prepare ahead?
Absolutely—I assemble it ahead, refrigerate, then bake when ready. Otherwise, save topping and pour liquid just before baking for best results.
Conclusion
I adore this Gingerbread Pudding Cake—it’s warm, spiced, and comforting with zero fuss, yet looks and tastes homey and magical. Every spoonful of cake and gooey pudding reminds me why it’s a holiday favorite. Whether it’s cold outside or I simply crave something sweet, this pudding cake always delivers.
Print
Gingerbread Pudding Cake
A warm, cozy one‑dish dessert that blends soft gingerbread sponge with a gooey, pudding‑like center—perfect served warm with cream or ice cream.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
Cake Batter:
1 cup all‑purpose flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
½ cup brown sugar, lightly packed
1 large egg
¼ cup unsalted butter, melted and slightly cooled
½ cup molasses
1 tsp vanilla extract
¾ cup milk
Sauce Topping (self‑saucing pudding layer):
½ cup brown sugar
1 tsp ground ginger
1 ¼ cups boiling water
Cake Batter:
1 cup all‑purpose flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
½ cup brown sugar, lightly packed
1 large egg
¼ cup unsalted butter, melted and slightly cooled
½ cup molasses
1 tsp vanilla extract
¾ cup milk
Sauce Topping (self‑saucing pudding layer):
½ cup brown sugar
1 tsp ground ginger
1 ¼ cups boiling water
Instructions
Preheat oven to 350 °F (175 °C). Lightly grease an 8×8‑inch baking dish.
In a medium bowl, whisk together flour, baking powder, cinnamon, ground ginger, cloves, and salt.
In a separate bowl, whisk brown sugar and egg until smooth. Stir in melted butter, molasses, vanilla, and milk until well combined.
Add dry ingredients to wet, whisking until just smooth. Pour batter into the prepared dish.
In a smaller bowl, mix brown sugar and ginger for the sauce layer; sprinkle evenly over the batter.
Carefully pour boiling water over the back of a spoon onto the sugar layer—this creates the pudding beneath as it bakes.
Bake for 35–40 minutes, until the top is set and a toothpick inserted in the center comes out clean. The syrupy pudding layer will form underneath.
Let rest 10 minutes before serving to allow layers to settle. Serve warm with cream, ice cream, or whipped topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
