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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!
Course Dessert, slow cooker
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8


  • 1 cup brown sugar
  • 3/4 cup molasses
  • 2 sticks butter
  • 3 cups flour
  • 1 tsp ground ginger
  • 1 tbsp cinnamon
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tsp baking soda
  • 3/4 cup butter
  • 2 1/4 cup water
  • 3/4 cup brown sugar


  1. 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!