Gingerbread Pudding Cake — Ultimate Gingerbread Pudding For Cozy Nights

Gingerbread Pudding greets the season with warm spice, sticky-sweet sauce, and a cozy vibe that makes you want to grab a blanket and queue up a Christmas movie. This is the version of gingerbread that isn’t dry or dense — it’s tender on top with a luscious, caramel-like pudding pooling underneath. Serve it warm with vanilla ice cream or a big dollop of whipped cream and watch people’s faces light up.

Why this recipe wins hearts (and tastebuds)

What sets this cake apart? Two things: texture and finish. The cake itself stays soft and spiced, while the sugar-butter syrup that you pour over before baking sinks to the bottom and becomes a glossy, almost caramel pudding. That contrast — cakey top, syrupy bottom — gives every forkful a little drama. It’s the kind of dessert that reads as both rustic and impressive, perfect whether you’re hosting a holiday potluck or sneaking a spoonful at midnight.

If you love Desserts With Ginger, this one cranks up the ginger warmth without overwhelming the whole dish. The molasses gives depth, the spices sing, and the pudding makes it downright decadent.

What you’ll need (short ingredient guide)

Here’s a compact rundown of the components and why each matters:

• Flour — the structure. Use all-purpose or a 1:1 gluten-free blend if you need GF.
• Baking soda — helps the cake rise just enough.
• Ginger, cinnamon, nutmeg — the spice trio that defines the profile.
• Molasses — gives that classic gingerbread chew and dark flavor.
• Butter + sugar — the base of both the cake and the syrup.
• Egg + milk — moisture and richness.
• Brown sugar + cornstarch + hot water — the pudding mix that turns syrupy in the oven.

Pro tip: if you want the flavor to sing, measure the spices, don’t eyeball them.

Quick, simple method — make it in a flash

1. Whisk dry ingredients (flour, spices, soda, salt).
2. Beat butter and sugar until light; add molasses, egg, and milk until smooth.
3. Fold wet and dry ingredients to make a glossy batter; pour into an 8×8 or 9×9 pan.
4. Mix the pudding topping (brown sugar + cornstarch). Heat water with butter, pour over the sugar mix, then drizzle this hot liquid over the cake batter.
5. Bake at 350°F until the cake sets around the edges (about 35 minutes). The middle may jiggle slightly — that’s okay.
6. Cool a bit, then invert or serve warm with the pudding layer up (or scoop with sauce underneath — both are delicious).

The story behind the dish

My first time making a pudding cake I thought the hot sugar pour looked like something from a kids’ science fair — bubbling and theatrical. But the science is good: the hot liquid extracts moisture and pulls the sugar down as the cake bakes, so the cake cooks on top while a syrupy pudding forms below. It’s comfort-food magic. Over the years I tweaked the spices and the molasses ratio until I found the balance between cozy warmth and bright spice — and now I make this for movie nights, chilly Sundays, and whenever I crave a dessert that feels like a hug.

How to make it gluten-free (and still unbeatable)

I’ve tested several GF blends; King Arthur Measure for Measure (or similar 1:1 mixes) work wonderfully. Use GF baking powder/soda and confirm your spices are GF-certified if cross-contamination matters. The pudding effect stays the same — just trust the blend and don’t overbake.

Pro tips for flawless results

• Room-temperature ingredients mix better. Warm the milk and egg briefly if needed — drop eggs into warm water for 5 minutes.
• Cream butter and sugar until light; that airy start creates a tender crumb.
• Don’t over-stir once the flour goes in — mix until just combined.
• Hot pour is key: heat the water and butter until the butter melts, then gently pour over the batter so the syrup sinks through.
• Bake until edges are set. The center can wobble slightly — it will finish as it cools.
• Serve warm. This is one of those desserts that tastes best when still cozy and a little warm.

Bold tip: If the top browns too quickly, tent with foil for the final 10 minutes.

Easy vegan swaps

Want a plant-based version? Replace butter with coconut oil or vegan butter, use a flax “egg” (1 tbsp flaxseed + 3 tbsp water), and swap dairy milk for oat or almond. Molasses and spices remain unchanged — and the pudding layer still behaves brilliantly.

Variations to try (because variety = fun)

• Citrus kick: add a teaspoon of orange zest to the batter for bright contrast.
• Maple twist: replace half the brown sugar in the pudding mix with real maple syrup for a woodsy note.
• Gingerbread Dump Cake riff: layer with pear slices or apple chunks for a rustic fruit addition — think Gingerbread Dump Cake vibes.
• Mix-in magic: fold in chopped crystallized ginger or toasted pecans into the batter for texture.

Best way to serve this cake

Plate a warm square, spoon extra sauce over it, and add vanilla bean ice cream or whipped cream. For a grown-up finish, drizzle a little bourbon or rum over the warm cake. Want to dress it for Christmas? Top with toasted pecans, a pinch of flaky sea salt, and a sprig of fresh thyme or rosemary for contrast.

Storage, leftovers, and make-ahead

• At room temp: cover the pan with foil and keep up to 5 days.
• In the fridge: store covered for up to 10 days. Reheat slices gently in the microwave for 15–30 seconds.
• Freezing: wrap tightly or store slices in freezer-safe containers up to 3 months. Thaw overnight in the fridge and warm before serving.

Quick tip: Reheat without overcooking — a gentle warm-up makes the pudding shine again.

FAQ — fast answers you actually want

Why this might be the Best Gingerbread you bake

This pudding cake gives you the nostalgic warmth of gingerbread while fixing the common faults (dryness, crumbly texture) that plague holiday cakes. The sauce adds moisture and opulence — no one will miss the heavy frostings or complicated decorations. It’s simple, soulful, and seasonal — pure Ginger Spice Cake bliss.

Final thoughts (and a tiny bit of holiday sass)

Who says desserts have to be complicated to impress? This Gingerbread Pudding hits all the right notes: aromatic spices, tender crumb, sticky-sweet sauce, and minimal fuss. It feels festive without trying too hard — which is honestly how I like my holidays: warm, slightly indulgent, and full of flavor but not full of stress. Make a pan, invite friends, and let it do the cheering for you.

Want a cozy variation for Christmas morning? Add a handful of chopped crystallized ginger and serve with hot coffee. Want a crowd-pleaser for a potluck? Double the recipe and bring it in the baking pan — people will be asking for the recipe.

So what are you waiting for? Dig out that molasses, preheat the oven, and give this pudding cake a go. You’ll end up with a slice of holiday comfort, a little sticky, a little crunchy at the edges, and absolutely impossible to resist.

FYI: this also pairs brilliantly with mulled cider. Try it once and you’ll understand why this cake returns to my oven every chilly season.

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