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Gingerbread Pudding Cake

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Easy homemade pudding cake! This Gingerbread Pudding Cake is a moist apple gingerbread cake that makes its own caramel apple sauce while it bakes.
Gingerbread Pudding Cake in a cream ramekin next to two gold forks

I like pumpkin spice, but I love gingerbread.

There’s just something about the combination of the warm spices, moist cake, and molasses that I can’t get enough of!

I eat my gingerbread topped with applesauce, and this gingerbread pudding cake was inspired by that combination of gingerbread and apples.  The applesauce in the cake helps to make it moist, and the apple cider gives the sauce great flavor.

Gingerbread Pudding Cake in a cream ramekin with a gold fork in it

And this gingerbread pudding cake does part of the work for you. Just add the topping ingredients, and, like magic, it forms a sauce underneath the cake as it bakes. Top it with a little whipped cream for some extra deliciousness.

More gingerbread recipes!

More pudding cake recipes!

If you’ve tried this gingerbread pudding cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Gingerbread Pudding Cake

Gingerbread Pudding Cake is a moist apple gingerbread cake that makes its own caramel apple sauce while it bakes. 

Author: i heart eating
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, gingerbread
Servings: 12
Gingerbread Pudding Cake
5 from 3 votes
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Ingredients

Cake

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/3 cup molasses
  • 1/3 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Topping

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider
  • 1/2 cup water

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, whisk together flour, baking powder, salt, sugar, and spices. Set aside.
  3. In a separate large bowl, whisk together applesauce, milk, oil, molasses, and vanilla together until well-combined.
  4. Stir dry ingredients into wet ingredients until combined.

  5. Pour batter into an 8x11-inch (shallow 2 quart), or similarly sized, baking dish.

  6. In a separate bowl, stir sugars and cinnamon together.
  7. Sprinkle topping evenly over the batter.
  8. Pour apple cider and water over the topping. DO NOT STIR!
  9. Bake for 40 minutes, or until middle is set.
  10. Cool 5-10 minutes before serving.
  11. Top with toasted pecans, if desired.

Recipe Notes

*Nutrition facts have been estimated.

Nutrition facts per serving (1serving)

Calories: 230kcal
Fat: 4g
Saturated fat: 3g
Sodium: 59mg
Potassium: 262mg
Carbohydrates: 46g
Sugar: 35g
Protein: 1g
Vitamin A: 0.2%
Vitamin C: 0.2%
Calcium: 6.7%
Iron: 6.9%

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  1. Has anyone made this cake without the milk. Either subbing in a non dairy milk or increasing the applesauce to eliminate the use of any type of milk?

    Reply

  2. I’ve made this twice now and it was absolutely delicious and turned out perfectly. If I want to make it in a 9×13 pan, can I just double the recipe?

    Reply

    • That’s great! It’s good to hear that that worked. I’m sure that will help other people who are looking to make a larger batch. Thank you! =)

      Reply

  4. Could this be made a few hours before baking up to and including step 7? Then pour apple cider and water over just before baking.

    Reply

  5. Could this be made ahead – perhaps as a gift – and then reheated later? What would be the time & temperature, maybe 30 min. at 350 degrees?

    Reply

    • I just want to make sure that I understand the question. Are you asking if you could prepare a dry mix ahead as a gift? Or are you asking if you could completely prepare it and then reheat it?

      Reply

  6. This was disgusting. I think that was too much apple cider vinegar. I total waste of the rest of the ingredients

    Reply

    • I’m afraid that you misread the recipe. There is no apple cider vinegar in this recipe. There is, however, apple cider in the topping. I could see how using apple cider vinegar in place of the apple cider would make it disgusting. I hope you’ll give it a try again with the apple cider!

      Reply

        • No worries! I’m just sorry that you wasted all of those ingredients! And I can ony imagine how bad all of that vinegar made your kitchen smell. I do hope that you enjoy it if you try it again!

  7. I am making this right now will let you know how it turns out. My grandmother aways gave us warm gingerbread with eagles brand sweetened condensed milk poured over. Try it. It is the ultimate comfort food.

    Reply

  8. This recipe is a marriage of my two favorite desserts.. pudding cake and gingerbread cake. I usually make a sauce to pour on my gingerbread cake but I love that this one makes it’s own. I used apple juice and water. Delicious!! The only thing I will try next time is a smaller pan. 8×11 spreads too thin. Thanks so much for the recipe.

    Reply


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