Slow Cooker Gingerbread Cake

Slow Cooker Gingerbread Cake – Break out your slow cooker and make this super easy rich, spicy, sweet gingerbread cake. Serve with vanilla ice cream or fresh whipped cream and you have the perfect dessert!

When I first made this cake I knew I would be making it again before it was even finished cooking. I was right. We make this all the time now. even in the months when gingerbread wouldn’t be thought of like July!  

Do you bake in your slow cooker? Well you can make some delicious desserts in the summer when you don’t want to heat up your kitchen and it’s great during the holidays when the oven is working overtime.

 Desserts come out different in the slow cooker than when you bake them in the oven but they always come out moist and tender. Just don’t overcook them.

  We have made this cake many times and it is always a huge hit.   This Slow Cooker Gingerbread Cake is  best served warm. And although it is definitely delicious served on it’s own, it’s even better served with homemade whipped cream or vanilla ice cream.

Your home will have the most delicious aroma of spices going on when this gingerbread cake  is cooking.

How To Make Slow Cooker Gingerbread Cake:

Ingredients

• 1 cup brown sugar

• ¾ cup molasses

• 2 stick butter

• 3 cups flour

• 1 tsp ground ginger

• 1 tbsp cinnamon

• 2 eggs

• 1 ¼ cup milk

• 2 tsp baking soda

• ¾ cup butter

• 2 ¼ cup water

• ¾ cup brown sugar

Instructions:

In a microwaveable bowl, heat the brown sugar, butter and molasses until it is melted.  Stir.Add two eggs and whisk until fully incorporated.

Add two eggs and whisk until fully incorporated.

Pour in the flour and spices and stir

In a large measuring cup, microwave the milk for about 1 minute.

Whisk the baking soda into the warmed milk.  Pour into the molasses mixture and combine.

Spray the slow cooker with baking spray or line with a slow cooker liner.  

Pour into the slow cooker.  

In the now empty microwaveable bowl, heat the butter, brown sugar and water until the butter melts.  Stir until the brown sugar dissolves.

Pour over the cake mix in the slow cooker.

Put the lid on and cook on high and cook for 2 hours. The pudding cake will rise and the liquid will bake into the cake.

After 2 hours, remove the pot from the body of the slow cooker and set aside to cool and set.

Serve plain, with whipped cream or ice cream!

Slow Cooker Gingerbread Cake will have little pockets of a pudding like consistency but it’s not all wet and soppy like some slow cooker cakes. It is very cake like with just ribbons of a pudding like consistency. 

We normally dig into this served warm but honestly any way you eat it, it is scrumptious! 

Make this Slow Cooker Gingerbread Cake for your family and friends today!!

Slow Cooker Gingerbread Cake

Slow Cooker Gingerbread Cake - Break out your slow cooker and make this super easy rich, spicy, sweet gingerbread cake. Serve with vanilla ice cream or fresh whipped cream and you have the perfect dessert!

Cook ModePrevent your screen from going dark

No ratings yet

Print Pin Rate

Course: Dessert, slow cooker

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 8

Ingredients

• 1 cup brown sugar
• ¾ cup molasses
• 2 sticks butter
• 3 cups flour
• 1 tsp ground ginger
• 1 tbsp cinnamon
• 2 eggs
• 1 ¼ cups milk
• 2 tsp baking soda
• ¾ cup butter
• 2 ¼ cup water
• ¾ cup brown sugar

Instructions

• 1. In a microwaveable bowl, heat the brown sugar, butter and molasses until it is melted. Stir.

  2. Add two eggs and whisk until fully incorporated.

  3. Pour in the flour and spices and stir.

   3. In a large measuring cup, microwave the milk for about 1 minute.

  4. Whisk the baking soda into the warmed milk. Pour into the molasses mixture and combine.

  5.Spray the slow cooker with baking spray or line with a slow cooker liner.

  6.Pour into the slow cooker.

  7. In the now empty microwaveable bowl, heat the butter, brown sugar and water until the butter melts. Stir until the brown sugar dissolves.

  8. Pour over the cake mix in the slow cooker.

  9. Put the lid on and cook on high and cook for 2 hours. The pudding cake will rise and the liquid will bake into the cake.

  10. After 2 hours, remove the pot from the body of the slow cooker and set aside to cool and set.

  Serve plain, with whipped cream or ice cream!

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.