Few desserts capture the magic of comfort and nostalgia quite like Gingerbread Pudding Cake. With its rich molasses aroma, warm spices, and gooey pudding layer that forms as it bakes, this dessert feels like a hug in every bite. It’s the perfect treat for chilly evenings, festive gatherings, or anytime you crave something sweet yet soul-soothing.
What makes this pudding cake irresistible is its transformation in the oven—what begins as a simple batter becomes a moist, tender cake on top with a warm, spiced syrup underneath. The scent of cinnamon, ginger, and molasses fills the kitchen, creating the cozy essence of the holidays. Yet, this dessert is versatile enough to enjoy year-round.
Whether served with a scoop of vanilla ice cream or a dollop of whipped cream, Gingerbread Pudding Cake is the kind of dessert that makes any moment special. It’s simple to prepare, uses pantry staples, and delivers bakery-worthy results with minimal effort.
Recipe Overview
Gingerbread Pudding Cake is a soft, spiced cake with a self-saucing pudding layer that forms while baking. It combines the bold flavor of molasses with the sweetness of apple cider and brown sugar, creating a perfectly balanced dessert that’s moist, tender, and deeply aromatic. The best part? You mix, bake, and let the oven do all the magic.
Ingredients & Instructions
This dessert comes together easily with simple ingredients you likely already have on hand. Follow these steps for a rich and comforting pudding cake that’s sure to impress.
Ingredients
For the Cake:
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup molasses
- ⅓ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup apple cider (not apple cider vinegar)
- ⅓ cup water
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×11-inch shallow baking dish or similar-sized pan.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and ginger. This ensures the spices are evenly distributed throughout the batter.
Tip: For a stronger ginger flavor, you can add an extra ½ teaspoon of ground ginger or a pinch of cloves.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together molasses, applesauce, milk, oil, and vanilla extract until smooth and fully combined. The applesauce adds natural sweetness and moisture while keeping the cake light.
4. Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing—the batter should be smooth but not overworked.
5. Prepare the Batter for Baking
Pour the batter into the greased baking dish, spreading it evenly with a spatula. The mixture may seem thick, but that’s perfect for creating a fluffy top layer once baked.
6. Make the Topping
In a small bowl, combine brown sugar, granulated sugar, and cinnamon. Sprinkle this mixture evenly over the batter—this layer will caramelize beautifully and help form the pudding underneath.
7. Add the Liquid
Carefully pour apple cider and water over the top of the cake. Do not stir. It might look unusual, but as it bakes, the liquid seeps to the bottom, creating a luscious pudding layer while the cake rises above.
8. Bake
Bake for 40 minutes, or until the middle of the cake is set and the top springs back lightly when touched. You’ll notice bubbling around the edges from the pudding layer—this is a good sign!
9. Cool and Serve
Let the cake cool for 5–10 minutes before serving. As it cools, the pudding will thicken slightly into a rich, syrupy sauce.
Serve warm, spooning a bit of the pudding sauce from the bottom of the pan over each serving.
Optional garnish: A scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce takes this dessert to the next level.
Cooking Tips & Variations
1. Choose the Right Molasses
For a classic flavor, use unsulphured molasses. Avoid blackstrap molasses—it’s more bitter and intense, which can overpower the dessert’s sweetness.
2. Add Warm Spices
While cinnamon and ginger are the stars, adding a pinch of nutmeg, cloves, or allspice enhances the warm, aromatic profile.
3. Make It Dairy-Free
Swap milk with almond milk or oat milk, and use coconut oil instead of vegetable oil for a dairy-free and vegan-friendly option.
4. Apple Cider Alternatives
If you don’t have apple cider, you can substitute with apple juice for a similar sweetness. Just avoid apple cider vinegar—it’s too acidic.
5. Gluten-Free Option
Use a 1:1 gluten-free flour blend for the perfect texture without gluten. The applesauce keeps it moist even with the swap.
6. Serving Ideas
Pair slices of Gingerbread Pudding Cake with:
- Whipped cream or ice cream for contrast
- Candied pecans for crunch
- Fresh apple slices for a seasonal touch
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Reheating
Warm in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes to bring back the pudding’s gooey texture.
Serving Tips
Serve warm for the best experience. The pudding layer thickens as it cools, so reheating helps restore that luscious consistency.
Gingerbread Pudding Cake is more than just dessert—it’s an experience. The spicy aroma, tender crumb, and self-made pudding layer bring joy to every spoonful. It’s easy enough for a weekday treat but special enough for holiday celebrations.
Whether shared with loved ones on a winter evening or savored alone with a cup of tea, this cake wraps you in comfort with every bite. So next time you crave something warm, sweet, and nostalgic, this pudding cake will deliver—beautifully.
FAQs
1. What makes it a pudding cake?
As the cake bakes, the liquid topping sinks to the bottom, forming a rich pudding sauce while the batter bakes into a fluffy cake layer on top.
2. Can I use blackstrap molasses?
It’s not recommended—it’s too strong and slightly bitter. Use regular unsulphured molasses for the best flavor.
3. Can I use apple juice instead of cider?
Yes! Apple juice is a great substitute that offers similar sweetness without altering the texture.
4. Can I make this in advance?
Yes, you can prepare it a few hours ahead and reheat before serving. It’s best served warm.
5. What’s the best topping for this dessert?
Vanilla ice cream, whipped cream, or a drizzle of caramel sauce all pair perfectly with the warm, spicy flavors.
This Gingerbread Pudding Cake combines warm spices, molasses, and apple cider for a self-saucing dessert that’s moist, comforting, and irresistibly rich—perfect for holidays or cozy nights in.
