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Gingerbread Pudding Cake
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2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 cup Land O Lakes® Butter, softened

1/2 cup sugar

1 large Land O Lakes® Egg

1 cup mild flavor molasses

1 cup water

3/4 cup firmly packed brown sugar

1 1/2 cups hot water

1/3 cup Land O Lakes® Butter, melted

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in bowl; set aside.

  3. STEP 3

    Beat 1/2 cup butter and sugar in another bowl at medium speed until creamy. Add egg; continue beating until well mixed. Beat at low speed, alternately adding flour mixture with molasses and 1 cup water, beating after each addition just until blended. Pour batter into ungreased 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.

  4. STEP 4

    Combine 1 1/2 cups hot water and 1/3 cup melted butter in another bowl; carefully pour over top of batter. (Do not stir.) Bake 40-55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Tip #1

This comfort dessert is perfect when served with Pumpkin Ice Cream. To learn how to make this ice cream, click here Pumpkin Ice Cream.

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