If you’re craving a cozy dessert that’s both comforting and a little nostalgic, this Gingerbread Pudding Cake Recipe is your new best friend in the kitchen. It’s perfect for chilly evenings when you want something warm, moist, and packed with that wonderful blend of spices you look forward to in gingerbread. I love making this when I want a dessert that feels indulgent but is surprisingly easy to pull together.
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In the Kitchen
This Gingerbread Pudding Cake is all about that magical combination of gingerbread’s warm spices and a pudding-like texture that stays tender and luscious. It’s the kind of cake that almost cooks itself while you get on with other things, but rewards you with a spectacular treat every time.
- Juicy and Tender Every Time: Thanks to the applesauce and molasses, the cake stays moist and silky, giving you a comforting mouthfeel with every bite.
- Golden, Satisfying Finish: The cinnamon-sugar topping bakes under a cider glaze that forms an irresistible caramelized crust—crackly and fragrant.
- Simple Ingredients, Big Impact: You likely already have everything on hand—common pantry spices and kitchen staples that come together beautifully.
- Weeknight to Weekend Ready: It’s easy enough for casual dinners but impressive enough to serve company, especially with a dollop of cream or ice cream.
Ingredients at a Glance
For this Gingerbread Pudding Cake Recipe, the magic is really in quality spices and a balance of wet and dry ingredients. Fresh ground spices make all the difference, and I recommend using molasses that's rich and unsulfured for that classic depth.
- All-purpose flour: Use a good quality, unbleached flour for the best texture without heaviness.
- Baking powder: Make sure it’s fresh to get a nice rise and airy crumb.
- Ground cinnamon and ginger: Freshly ground if possible; these deliver the perfect gingerbread warmth.
- Molasses: Dark and robust molasses adds richness and subtle bitterness to balance the sweetness.
- Applesauce: Unsweetened for moisture without extra sugar—plus it keeps the cake tender.
- Vegetable oil: Neutral flavor that keeps the pudding cake soft and moist.
- Apple cider: Not vinegar! Adds depth and helps create that signature pudding layer on top.
Heads-Up: Exact measurements and baking instructions are neatly organized in the printable recipe card at the bottom, so you can bake with confidence.
How to Make Gingerbread Pudding Cake Recipe
Step 1 — Mix the Dry Ingredients
Start by preheating your oven to 350°F (175°C). While it warms up, grab a medium bowl and whisk together the flour, baking powder, salt, sugar, and ground spices. You'll notice the warm scent of cinnamon and ginger filling your kitchen already – it sets the perfect mood for this dessert. Mixing these now ensures even distribution so every bite is balanced.
Step 2 — Blend the Wet Ingredients
In a larger bowl, whisk together the molasses, unsweetened applesauce, vegetable oil, milk, and vanilla extract until smooth. I love this part because the molasses gives the mixture a deep, glossy color. Be sure everything is well combined so it gently binds the spices and flour in the next step.
Step 3 — Combine Wet and Dry Batter
Pour the dry mixture into the wet ingredients and fold gently just until combined—don’t overmix. You want a smooth batter, but a few small lumps here and there keep the cake tender. Pour this batter into a greased 8×11-inch baking dish (shallow and about 2 quarts works perfectly) so it cooks evenly.
Step 4 — Add the Sugary Topping and Liquids
In a separate bowl, stir together the brown sugar, granulated sugar, and cinnamon for the topping. Sprinkle this mixture evenly over the batter. Then pour the apple cider and water carefully over the sugar—but here’s the key: do not stir! This layering is what creates the pudding effect beneath the crisp topping, so patience here really pays off.
Step 5 — Bake and Enjoy
Bake for about 40 minutes until the cake’s center is set but still moist. You can test by inserting a toothpick near the middle; it should come out clean or with a few moist crumbs. Let the cake cool for 5 to 10 minutes before serving—it helps the layers settle and makes it easier to scoop.
Things to Remember
From my experience making this Gingerbread Pudding Cake Recipe numerous times, the layering and timing are what can elevate it from good to truly exceptional. Keep a close eye on your oven towards the end to avoid overbaking and drying out the pudding base.
- Doneness Cue: The edges will pull away from the pan and the center should feel set but still slightly jiggly.
- Temperature Trick: Using room temperature milk and applesauce helps the batter mix smoothly and cook evenly.
- Make-Ahead Move: The cake actually tastes better the next day once the flavors meld—store covered in the fridge and reheat gently.
- Common Pitfall: Avoid stirring in the cider layer; it interrupts the pudding formation and changes the texture.
Ways to Serve It
Finishing Touches
I’m a huge fan of serving this Gingerbread Pudding Cake Recipe warm, topped with a generous scoop of vanilla ice cream or a dollop of softly whipped cream. The cold cream contrasts beautifully with the spicy warmth, while a drizzle of extra molasses or a sprinkle of toasted nuts adds wonderful texture and flavor complexity.
Plays Well With
This cake loves company—try pairing it with fresh fruit like sliced pears or a few tart cranberries to brighten those deeper gingerbread notes. A cup of cozy chai tea or a spiced latte also complements the flavors superbly, making it a perfect comforting snack or after-dinner treat.
Simple Plating Upgrades
For a fuss-free upgrade, dust the top with a light sprinkle of powdered sugar or cinnamon just before serving. If you’re entertaining, you can plate individual servings with a small cinnamon stick garnish or mint leaf for color. These little extras always impress without extra stress.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Gingerbread Pudding Cake Recipe in an airtight container in the refrigerator. It stays moist and flavorful for up to 3-4 days. You’ll notice the pudding layer becomes even more luscious as the flavors meld overnight — perfect for next-day treats.
Freezing Tips
This pudding cake freezes well if wrapped tightly in plastic wrap and foil or stored in a freezer-safe container. Freeze for up to two months. To thaw, move it to the fridge the day before and warm gently before serving for best texture.
Reheating Gingerbread Pudding Cake Recipe Without Drying Out
To reheat, the oven or microwave work well. In the oven, cover loosely with foil and warm at 325°F (160°C) for 10-15 minutes. In the microwave, heat in short bursts, adding a small splash of milk on top before warming to keep it moist. The air fryer also works—wrap it in foil and heat for a few minutes at low temperature to maintain softness.
Frequently Asked Questions
Yes! While all-purpose flour gives the best balance of texture and structure, you can substitute half with whole wheat flour for a nuttier flavor. Avoid gluten-free blends unless you adjust the liquids accordingly.
Absolutely. The applesauce and oil already make this very plant-based friendly. Just swap the milk for almond or oat milk and double-check your molasses is vegan-friendly.
The layered pouring allows the cider and sugar mixture to sink slowly during baking, creating a pudding layer underneath the cake. Stirring disrupts this and results in a more traditional cake texture.
Yes, this recipe can be divided into ramekins or muffin tins. Just watch the baking time carefully, as smaller portions will bake faster.
Final Thoughts
This Gingerbread Pudding Cake Recipe has become a winter favorite of mine—not just because it’s delicious but because it brings that wonderful feeling of cozy homemade comfort every time. It’s reliable, straightforward, and the results are truly rewarding. Whether you’re new to gingerbread desserts or looking for a fresh spin that feels both familiar and special, this cake’s got you covered. Give it a try—you might just find yourself reaching for this recipe whenever the weather gets chilly or when you want a sweet slice of tradition.
PrintFull Printable Recipe
Gingerbread Pudding Cake Recipe
This Gingerbread Pudding Cake is a warm, spiced dessert perfect for cozy evenings. A moist gingerbread cake base is topped with a gooey cinnamon-sugar apple cider topping, creating a delightful pudding-like texture once baked. The cake is quick to prepare and bakes in one dish, making it an easy yet impressive dessert.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
Cake
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup molasses
- ⅓ cup unsweetened applesauce
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Topping
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 cup apple cider
- ⅓ cup water
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the applesauce, milk, vegetable oil, molasses, and vanilla extract until the mixture is smooth and uniform.
- Mix Batter: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix to keep the batter tender.
- Prepare Pan: Pour the batter evenly into an 8 by 11 inch (2-quart) shallow baking dish, spreading it out smoothly.
- Prepare Topping: In a separate bowl, combine the packed brown sugar, granulated sugar, and ground cinnamon. Sprinkle this sugar mixture evenly over the surface of the batter in the baking dish.
- Add Liquids: Carefully pour the apple cider and water evenly over the sugar topping. Do not stir to keep the layers distinct for the pudding effect.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the middle of the cake is set and a toothpick inserted comes out clean.
- Cool: Remove the cake from the oven and let it cool for 5 to 10 minutes before serving. This resting time allows the pudding topping to thicken and set slightly.
Notes
- Use a shallow 2-quart baking dish to help the pudding set properly and bake evenly.
- Do not stir after pouring the apple cider and water over the topping to achieve the characteristic pudding texture.
- For a dairy-free option, substitute milk with almond milk or another plant-based milk.
- Serve warm, optionally with whipped cream or vanilla ice cream for extra indulgence.
- The cake can be stored covered in the refrigerator and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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