Crock Pot Gingerbread Pudding Cake Recipes

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place apples evenly in bottom.
• In medium bowl, stir flour, granulated sugar, baking soda, salt, ginger, cinnamon and nutmeg until well mixed. In small bowl, mix water, molasses and oil until well mixed. Stir into flour mixture just until moistened. Spread over apples in slow cooker. Sprinkle with brown sugar.
• In 2-cup microwavable measuring cup, mix apple cider and butter. Microwave uncovered on High 2 to 3 minutes or until butter is melted and mixture is boiling. Pour over mixture in slow cooker.
• Cover; cook on High heat setting 2 hours 15 minutes to 2 hours 45 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker; uncover. Let stand 15 minutes. Serve warm.

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Steps:

• Beat butter and sugar for cake in a bowl with an electric mixer until creamy. Add egg and mix well. Mix in molasses.
• Sift flour, ginger, baking soda, cinnamon, cloves, and salt together in another bowl. Stir into butter mixture. Add coffee and beat well.
• Grease and flour the inside of a small, quart-sized French baking dish or baking insert. Pour in batter. Place in the slow cooker. Pour water around the insert or baking dish, halfway up the sides. Cover insert with lid, or cover baking dish with paper towels.
• Cover cooker with lid slightly ajar to allow excess moisture to escape. Cook until edges are golden and a knife inserted into the center comes out clean, on Low, 3 to 4 hours, or High, 1 3/4 to 2 hours. Remove dish from the cooke and let cool on a wire rack for at least 5 minutes before running a knife around the outer edge of the cake and inverting onto a serving plate.
• While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Cook over medium heat until thick and bubbly, about 1 minute. Remove from the heat and stir in butter.
• Top cake with lemon sauce.

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
• In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
• Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
• To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.