Gingerbread Pudding Cake
- Servings: 8
- Course: Dessert
Add a make-ahead component to your dinner by cooking dessert in the slow cooker. Prevent a baked-on mess from the stickiest, most wonderful desserts by lining the slow cooker with a slow cooker liner. Slow cooker liners can be used to make your favorite recipes without changing the cooking time or altering the taste. Line the bowl with a slow cooker liner to save on cleanup for this spicy holiday favorite. When you're finished, just let the slow cooker cool, remove the empty liner, and toss. Don't forget the ice cream!
- Nonstick cooking spray
- 1 14 1/2-ounce package gingerbread mix
- 1/2 cup milk
- 1/2 cup raisins
- 2 1/4 cups water
- 3/4 cup packed brown sugar
- 3/4 cup butter
- Vanilla ice cream (optional)
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl; set aside. Lightly coat the inside of the disposable slow cooker liner with cooking spray. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
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.
Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
Remove the slow cooker bowl from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream. Cool slow cooker completely; remove liner and discard. Makes 8 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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