Gingerbread Pudding Cake is the kind of dessert that strolls into the room, kicks off its boots, and announces, “I’ve got spice, moisture, and a caramel-y bottom layer — who wants a slice?” If you love cozy holiday flavors but hate fiddly steps, this pudding-style gingerbread is your new BFF. It bakes up tender, makes its own sauce underneath, and practically begs for a scoop of vanilla ice cream on top. Yum.
What makes this Gingerbread Pudding Cake so irresistible?
First off: moisture. The batter itself stays soft and cakey, while the topping turns into a sticky, saucy layer as it bakes — that contrast? Chef’s kiss. Second, the warm spices deliver a full-on cozy hug: ginger, cinnamon, a touch of nutmeg. Third, it’s low-effort but high-drama. Pour, sprinkle, pour, bake — oven does the heavy lifting. Finally, this is a dessert that behaves like two: cake up top, sauce down below. Gingerbread Pudding Cake. Win-win.
Quick snapshot — what you’ll love
- One-bowl batter (minimal cleanup).
- Self-saucing magic — you don’t make caramel separately.
- Flexible — applesauce, molasses, or fresh apple cider all play nicely.
- Great for crowds and also perfect as a cozy solo treat.
Ingredients (with quick notes)
- All-purpose flour — structure for the cake.
- Baking powder — lift.
- Salt — balances the sweetness.
- Granulated sugar — base sweetness.
- Ground ginger — main flavor note; bump for extra zip.
- Ground cinnamon & nutmeg — supporting warm spices.
- Applesauce (unsweetened) — adds moisture and fruitiness; keeps it light.
- Milk — any milk or buttermilk works.
- Vegetable oil — keeps crumb tender (neutral-flavored).
- Molasses — classic gingerbread depth (use mild or robust; skip blackstrap).
- Vanilla extract — rounds flavors.
- Topping mix: brown sugar + granulated sugar + cinnamon.
- Apple cider + water — poured over topping to create the sauce while baking.
(Exact weights and measurements sit in the printable recipe card below — you know the drill.)
How to make it — simple step-by-step
- Preheat oven and grease an 8×11 (or similar shallow 2-quart) baking dish.
- Whisk dry: flour, baking powder, salt, sugar, and spices. Set aside.
- In a separate bowl, mix applesauce, milk, oil, molasses, egg (if using), and vanilla until smooth.
- Fold dry ingredients into wet until just combined. Don’t overmix — keep it tender.
- Spread batter into the pan. Mix the topping (sugars + cinnamon) and sprinkle evenly over the batter.
- Pour the apple cider + water over the topping — do not stir. This is the magic step.
- Bake ~40 minutes until the top is set (it’ll still be soft). Cool 5–10 minutes, then scoop warm with ice cream or whipped cream.
The story behind the recipe
I first fell for this pudding-style cake in a tiny kitchen where someone very kind told me to trust the pan: pour the liquid on top and let the oven do its thing. It sounded like witchcraft, but turns out it’s just smart chemistry. Ginger Pudding. The topping sinks as the cake bakes, sugars dissolve into the apple cider, and a lush sauce forms beneath. This version leans on gingerbread vibes — molasses + ginger + apple — which turns the whole thing into a nostalgia bomb that screams holidays and cozy blankets.
Pro tips for the best outcome
- Use unsweetened applesauce for better control of sweetness.
- Don’t overmix the batter. A few streaks of flour are fine. Overworking develops gluten and makes the cake tough. Trust me.
- Double the spices if you love a punchy gingerbread — I won’t judge.
- Use fresh apple cider when you can; it gives a brighter apple note than shelf-stable.
- Serve warm: scoop it hot and top with cold vanilla ice cream for glorious contrast.
- Make it in a 9×13? Increase ingredients by 1.5x and watch bake time — check earlier.
- FYI: For a lighter version, swap half the oil for Greek yogurt — texture changes slightly but still great.
Variations to try
- Ginger Pudding Cake with Pears: Replace applesauce with pear purée and add diced pears under the batter.
- Spiced Molasses Boost: Add a splash more molasses + ¼ tsp ground cloves for deeper flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Slow-cooker version: Try my Gingerbread Pudding Cake Crock Pot adaptation (lower temp, longer cook) — it turns out wonderfully cakey, though the sauce forms differently.
- Gingerbread Lava Cake twist: Fill the center with a spoonful of molasses + butter before baking for a gooey center (think mini Gingerbread Lava Cake).
- Crock Pot option: Layer and cook on low 2–3 hours; top will be softer but still delicious.
Best way to serve
Spoon this warm into bowls and add a generous scoop of good vanilla ice cream or dollop of whipped cream. Sprinkle chopped toasted pecans for crunch or dust with powdered sugar for presentation. Want to go wild? A drizzle of salted caramel elevates it into full-on party mode.
Storage & leftovers
- Room temp: store covered for 1–2 days.
- Refrigerator: keeps 3–4 days in an airtight container. Reheat gently in the oven or microwave.
- Freeze: cut into portions and wrap well — freeze up to 2 months. Thaw overnight in fridge and reheat. Sauce firms when chilled; warm gently to loosen.
FAQs
Can I skip molasses?
You can, but molasses gives classic gingerbread depth. Substitute with maple syrup in a pinch — different character but still tasty.
Can I make it vegan?
Yes — use a flax egg or commercial egg replacer, plant-based milk, and vegan butter or oil. Texture changes slightly but still comforting.
Why did my sauce not form?
Most likely underbaked or you used too little liquid. Make sure you pour the cider + water (or just cider) over the topping and avoid stirring.
Is this like gingerbread bread pudding?
It sits somewhere between a Gingerbread Bread Pudding and a cake — cakey top, saucy bottom — but without the stale-bread step. Faster, cleaner, and just as cozy.
Can I add apples on top?
Yes! Thinly sliced apples or small diced apples folded into the batter add texture and fresh apple flavor.
Quick troubleshooting
- Tough cake: likely overmixed. Next time, gently fold and stop when combined.
- Soggy top/no rise: oven temp too low or pan too shallow; try a slightly longer bake time.
- Bitter molasses: use mild molasses if you dislike the assertive flavor of blackstrap.
Final thoughts
If you love gingerbread vibes, crave minimal fuss, and want a dessert that feels homemade and special, this Gingerbread Pudding Cake is your kitchen win. It hits cozy seasonal notes, plays nicely with ice cream and caramel, and gives you leftovers that taste even better the next day. Honestly, whether you call it a Ginger Pudding Cake or a saucy holiday cake, it’s one of those recipes that makes guests sigh and reach for seconds. Make it for a weeknight treat, bring it to a potluck, or keep it all to yourself. I won’t tell.
Ready to bake? Grab your pan, whisk, and a can of cider — let the oven do the magic.
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Print
Moist Gingerbread Pudding Cake — Gingerbread Cake Recipe Moist
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
This ginger-scented pudding cake bakes into a tender, spiced cake on top while a caramel-style apple sauce forms underneath — no extra sauce-making required.
Ingredients
Cake:
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 cup blackstrap or mild molasses (your choice)
- 1/3 cup smooth unsweetened applesauce
- 1/4 cup neutral vegetable oil
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Topping / Sauce:
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider (not vinegar)
- 1/3 cup water
Instructions
- Heat the oven to 350°F (175°C). Grease an 8×11-inch or similar shallow baking dish.
- In a bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon and ginger until evenly blended.
- In a separate mixing bowl, combine the applesauce, milk, oil, molasses and vanilla; whisk until smooth.
- Add the dry mix to the wet ingredients and fold gently just until no dry streaks remain — don’t overwork the batter.
- Spread the batter into the prepared pan in an even layer.
- In a small bowl, mix the brown sugar, granulated sugar and cinnamon for the topping. Scatter that mixture evenly across the batter.
- Pour the apple cider and then the water over the sugared topping — do not stir. This liquid will sink through during baking and create the pudding-like sauce underneath.
- Bake for about 40 minutes, or until the surface looks set and a skewer inserted near the center comes out mostly clean (a little moistness is fine).
- Let the pan rest for 5–10 minutes before serving warm. Spoon portions so each serving catches some of the sauce from the bottom.
Notes
- Turn up the spice: If you prefer a stronger gingerbread kick, increase the ginger and cinnamon to taste.
- Applesauce: Use a smooth, runny applesauce for best texture; chunky varieties change the crumb.
- Oils: Canola, vegetable, or another neutral oil works fine; olive oil will also work but may lend a subtle flavor.
- Milk choice: Any cow’s or plant milk is fine; buttermilk works nicely for extra tenderness.
- Brown sugar: Light or dark brown sugar both work — dark will make the sauce a touch deeper in flavor.
- Apple cider: Fresh cider gives a brighter apple note, but shelf-stable cider is an acceptable substitute.
- Scaling: To make this in a 9×13 pan, increase ingredients by about 1½× and extend bake time; check doneness with a skewer.
Nutrition
- Serving Size: 1serving
- Calories: 169kcal
- Sugar: 30g
- Sodium: 59mg
- Fat: 0.2g
- Saturated Fat: 0.03g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0.2mg
