Name: Gingerbread Pudding Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 box angel food cake mix; 1/2 cup water; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup fresh raspberries; 1/4 cup sugar; Powdered sugar for dusting; Whipped cream

When the cozy months roll in, I love making a warm, comforting dessert that brings both spice and softness in every bite — that’s exactly what this Gingerbread Pudding Cake Recipe does. It’s great for a chilly evening treat or a holiday gathering because it’s like having gingerbread and pudding all rolled into one delightful dish.

Gingerbread Pudding Cake Recipe - Recipe Image — Gingerbread Pudding Cake, gingerbread dessert, holiday dessert recipes, warm seasonal cake, spiced pudding cake

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In the Kitchen
Ingredients at a Glance
How to Make Gingerbread Pudding Cake Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Gingerbread Pudding Cake Recipe is one I turn to when I want a dessert that feels homemade, yet comes together with surprising ease. The pudding aspect keeps the cake tender and almost melt-in-your-mouth, while the gingerbread spices fill your kitchen with that inviting seasonal aroma.

Juicy and Tender Every Time: The cake's pudding base ensures moistness without any dense heaviness.
Golden, Satisfying Finish: A nice caramelized top gives a toasty contrast to the soft crumb beneath.
Simple Ingredients, Big Impact: Pantry staples like molasses and spices turn humble ingredients into something special.
Weeknight to Weekend Ready: It bakes up quickly, making it perfect for casual dinners or festive celebrations alike.

Ingredients at a Glance

For the best Gingerbread Pudding Cake Recipe, quality ingredients make all the difference. Using fresh spices and real molasses delivers that classic gingerbread depth that bottled flavorings just can’t match.

Molasses: Go for unsulfured molasses with rich, robust flavor for that authentic gingerbread taste.
Ground Ginger & Spices: Freshly ground if possible, or at least opened recently — spices lose punch if old.
Whole Milk or Buttermilk: For tender crumb and subtle tang that balances sweetness.
Baking Powder & Soda: To help achieve that lovely rise and light texture in the pudding cake.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Gingerbread Pudding Cake Recipe

Step 1 — Mix Those Warm Spices and Wet Ingredients

Start by combining the wet ingredients like molasses, eggs, and milk in a large bowl. Then sift in your dry mix — flour, baking powder, soda, warm spices like cinnamon, ginger, and clove. I usually whisk gently to avoid over-mixing, which helps keep the cake airy and tender. You’ll notice the batter is a bit thick but smooth, with that beautiful amber hue from the molasses.

Step 2 — Pour, Bake, and Watch the Alchemy

Pour the batter into a buttered, square or round baking dish—something with straight sides helps the pudding set evenly. Baking at 350°F for about 45 minutes is perfect. As it bakes, you’ll see a dark, golden crust form on top while the pudding underneath sets softly. The scent filling your kitchen here is one of my favorite parts — it’s like autumn and winter all wrapped in one.

Step 3 — Let It Rest, Then Serve Warm

Patience is key here. Let the cake cool just enough so it’s stable but still pleasantly warm. When you cut into it, the pudding beneath the crust should be silky and just a little wobbly. This contrast of textures is what makes this Gingerbread Pudding Cake Recipe so comforting.

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Things to Remember

From my kitchen to yours, these notes will help you nail this Gingerbread Pudding Cake Recipe without a hitch. Trust me, it's easier than it looks!

Doneness Cue: The cake should have a crusty top but jiggle softly in the center when you gently shake the pan.
Temperature Trick: Use room temperature eggs and milk to keep the batter smooth and help the cake rise evenly.
Make-Ahead Move: This cake tastes even better the next day once spices have fully melded, so prep ahead if you can.
Common Pitfall: Overbaking dries out the pudding layer — always check a few minutes before the timer goes off.

Ways to Serve It

Finishing Touches

A scoop of vanilla ice cream or a generous dollop of lightly sweetened whipped cream takes this Gingerbread Pudding Cake Recipe to heavenly heights. The creamy, cold topping contrasts beautifully with the warm, spiced cake.

Plays Well With

I like to serve it alongside tart berries or a simple raspberry coulis to add a bright contrast to the deep spices. Toasted nuts sprinkled on top add a lovely crunch that breaks up the soft, pudding-like texture.

Simple Plating Upgrades

Dust with powdered sugar or a light drizzle of warm caramel sauce for that extra wow factor. For a casual evening, just scoop into warm bowls — straightforward and satisfying every time!

Make-Ahead & Keeping Fresh

Storing Leftovers

Store your Gingerbread Pudding Cake Recipe in an airtight container in the fridge for up to 4 days. It keeps its moist pudding texture really well, though the crust will soften slightly over time — which I find just as good.

Freezing Tips

It freezes fine if you wrap it tightly — I recommend cutting into portions first. Thaw overnight in the fridge to avoid sogginess, then gently warm for serving. The texture stays surprisingly close to fresh with this method.

Reheating Gingerbread Pudding Cake Recipe Without Drying Out

Reheat gently in a low oven at 300°F for 10-15 minutes. Cover loosely with foil to keep moisture in. Alternatively, zap a portion in the microwave for about 30 seconds, covering to trap steam — it’s perfect for a quick indulgence without drying out that luscious pudding layer.

Frequently Asked Questions

Can I make this Gingerbread Pudding Cake Recipe vegan?

Yes! Substitute the eggs with flaxseeds or a commercial egg replacer, use a plant-based milk, and swap butter for coconut oil or vegan margarine. Keep in mind the texture may be a bit different but still delicious.

What type of molasses should I use?

Unsulfured blackstrap molasses is best for a deep, rich flavor, but light or mild molasses can work if that's what you have on hand. Avoid sulfured molasses as it has a bitter aftertaste.

Why does the cake have a pudding layer?

This recipe is designed so the batter separates during baking — creating a tender cake on top and a moist, custard-like pudding underneath. It’s that layering that makes it special and comforting.

Can I add nuts or dried fruit to the batter?

Absolutely! Chopped walnuts, pecans, or raisins complement the spices beautifully. Just fold them in gently to avoid disturbing the batter’s texture too much.

Final Thoughts

I hope this Gingerbread Pudding Cake Recipe finds a warm spot in your kitchen repertoire like it has in mine. It’s a treat that’s richly spiced yet tender, simple but impressive — the kind of dessert I’m glad to share with friends and family on cold evenings. So go ahead, light that oven, mix those spices, and enjoy the sweet, cozy magic of gingerbread pudding in cake form.

Full Printable Recipe