Gingerbread Pudding Cake

Gingerbread pudding cake is a cozy dessert I keep making every holiday season because nothing else captures the spirit of winter quite like it. Deeply spiced and surprisingly simple, this pudding cake delivers tender gingerbread resting on a sweet, gooey sauce. It is perfect for cold nights when you want a nostalgic treat fresh from the oven.

The first time I made this was for a snow day with my kids. We ate it straight from the dish with big spoons, and now it has become our snow day tradition.

Ingredients

• All purpose flour: Brings structure to the cake so it holds its shape but still stays tender. Always use fresh flour for best results
• Baking powder: Gives you soft lift and ensures a pillowy crumb. Check the date to be sure it is active
• Ground ginger and cinnamon: Define the flavor. Choose high quality spices for a fragrant cake
• Molasses: Provides deep color and an unmistakable gingerbread taste. Blackstrap is too bitter so stick with regular or mild molasses
• Unsweetened applesauce: Keeps the cake moist without adding fat allowing the spices to shine
• Vegetable oil: Ensures tenderness and is neutral so the gingerbread flavor is not masked
• Milk: Adds just enough richness. Whole or two percent both work
• Brown sugar and granulated sugar: For the topping melt into the sauce. Go for soft, fresh brown sugar to avoid clumps
• Apple cider: Forms the magic sauce layer. Fresh or good quality bottled cider means better flavor

Instructions

Prepare the dry mix:

In a medium mixing bowl whisk together flour baking powder salt granulated sugar ground ginger and cinnamon until everything is evenly mixed and there are no lumps

Make the wet mixture:

In a large separate bowl combine unsweetened applesauce milk vegetable oil molasses and vanilla extract Whisk until completely smooth so everything is incorporated

Combine dry and wet:

Add the dry ingredients to the wet mixture Stir with a spatula or wooden spoon just until you have a smooth and uniform batter Avoid overmixing

Fill the baking dish:

Pour the batter into a shallow eight by eleven inch or similar two quart baking dish Spread it out evenly with a spatula

Mix the topping:

In another small bowl stir brown sugar granulated sugar and ground cinnamon together until combined

Add the topping:

Evenly sprinkle this sugar mixture over the top of the cake batter Try to distribute it as uniformly as possible

Add the liquid for pudding:

Carefully pour the apple cider over the whole surface of the batter Follow with water Pour gently and do not stir at all Let the layers stay separated

Bake:

Transfer the dish to the oven and bake at three hundred fifty degrees for about forty minutes The cake will puff up and the center should feel set when you gently tap it

Cool and serve:

Remove from the oven and let the cake stand for five to ten minutes before spooning into bowls You will notice a rich spiced cake with a warm pudding sauce underneath

Molasses is my favorite part of this recipe. Its aroma brings a wave of childhood memories in my grandmother’s kitchen. The best batches I ever made were when we gathered around the table and ate straight from the pan celebrating the first snow.

Storage and Leftover Tips

The pudding cake keeps well in the fridge for up to three days. Cover the dish tightly or move leftovers into an airtight container. Reheat portions gently in the microwave so the pudding remains gooey and fresh. You can also freeze individual slices for a month then warm in a low oven until heated through.

Easy Ingredient Swaps

If you are out of applesauce try using mashed banana for a slightly different sweetness. For a dairy free cake swap the milk for almond or oat milk and choose a neutral oil like refined coconut. The topping can be made with all brown sugar which gives an extra rich caramel flavor.

Perfect Ways to Serve This

Top each serving with a scoop of vanilla or cinnamon ice cream for a truly indulgent treat. Spoon warm pudding cake into mugs and finish with a dollop of whipped cream for a casual dessert. Pair it with hot spiced apple cider on a snowy evening for the ultimate comfort.

The Story Behind This Recipe

Gingerbread pudding cake was the result of my hunt for a dessert that felt both comforting and a bit magical. Reading old cookbooks, I pieced together my own version until it transformed into this family classic. Every holiday season, the smell of ginger and molasses means it is time to bake this up and start telling stories around the table.

Adapting for Every Season

For spring use a splash of lemon juice in place of apple cider for a bright twist. In summer try serving with fresh berries alongside to balance the spices. Come autumn this is perfect with extra cinnamon in the pudding for extra warmth.

Helpful Recipe Notes

Letting the cake cool just a bit helps the pudding set so do not rush. Use good quality molasses for a smoother flavor. Try making this with spelt flour if you like a nuttier taste.

What People Are Saying

Friends always tell me this cake tastes like a hug in a bowl. My neighbor described it as the dessert she craves after an afternoon of sledding with her kids. Even non gingerbread fans say this one changes their mind about the old classic.

Freezer Meal Conversion

If you want to freeze gingerbread pudding cake scoop single servings into freezer safe containers and cool completely. Warm straight from frozen in the microwave or low oven for a satisfying spur of the moment dessert.

Enjoy gingerbread pudding cake warm from the oven and let every bite remind you of holiday cheer. This classic will become your favorite seasonal treat.

Recipe Q&A

→ What makes the cake extra moist?

The combination of applesauce, molasses, and oil along with the apple cider poured over the top creates a uniquely moist, pudding-like texture.

→ Can I substitute the applesauce?

Yes, you can use an equal amount of plain yogurt or sour cream to maintain moisture and tenderness in the cake.

→ How do I know when the cake is done?

The top should be set and spring back slightly when touched. A toothpick inserted should come out clean from the cake portion.

→ Can I use apple juice instead of apple cider?

Apple juice can be used, but apple cider adds deeper flavor and spice notes that complement the gingerbread best.

→ How should I serve this dessert?

Serve the cake warm, preferably right after baking. Top with whipped cream, vanilla ice cream, or a drizzle of caramel if desired.