Break out your slow cooker for this decadent, no-fuss holiday dessert.
To make gingerbread pudding cake, you’ll need:
Ingredients
Nonstick cooking spray
1(14.5-oz.
In a medium bowl, combine gingerbread mix and milk until mix is moistened.
Credit: Jason Donnelly
Stir in raisins (batter will be thick).
Spread gingerbread batter evenly in the bottom of the prepared cooker.
Boil Sugar Mixture
In a medium saucepan, combine the water, brown sugar, and butter.
Bring to boiling; reduce heat.
Boil gently, uncovered, for 2 minutes.
Carefully pour sugar mixture over batter.
Cool Slightly
Remove liner from cooker, if possible, or turn off cooker.
Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
Serve
To serve, spoon warm cake into dessert dishes.
If desired, serve with vanilla ice cream.
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Once your cake is finished cooking, spoon it out of your slow cooker.
Once the food is out of your slow cooker liner, simply dispose of the liner.
Note: Do not lift or transport the disposable liner with food inside.
Thaw overnight in the refrigerator if frozen.
Bring to room temperature or reheat in the microwave or covered in a preheated 325F oven until heated through.
2,000 calories a day is used for general nutrition advice.
