• ¼ c. unsalted butter , softened
  • ¼ c. sugar
  • 1 egg white
  • 1 tsp. vanilla extract
  • ½ c. pure maple syrup
  • 1 c. water
  • 1 ¼ c. flour
  • ¾ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • ½ tsp. cloves
  • ½ tsp. nutmeg
  • 1 tsp. ground ginger
  • Topping:
  • ½ c. packed brown sugar
  • ¾ c. hot water
  • ½ c. butter , melted

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My mom use to make me gingerbread as a kid, and now I can replicate my childhood memories with Slow Cooker Gingerbread Pudding Cake. YUM!

  1. Grease a 3.5 Quart slow cooker with non-stick spray.  Sprinkle in 1 T. flour and shake to coat bottom and sides of slow cooker.  Set aside.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg white, vanilla, maple syrup and water, one at a time, until well blended.
  4. Combine the dry ingredients – flour, baking soda and spices – in a small bowl.
  5. Add 1/3 of dry mixture to mixing bowl and stir just until combined.  Repeat twice more until all ingredients are mixed together. (do not over mix!)
  6. Pour into the prepared slow cooker.
  7. Sprinkle with brown sugar.
  8. Combine hot water and melted butter and pour over the batter but DO NOT stir.
  9. Cover. Cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean.
  10. Let stand for 15 minutes before serving.

Serve warm and top with whipped cream or ice cream!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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