Best Slow Cooker Apple Gingerbread Pudding Cake Recipes

CROCK POT GINGERBREAD PUDDING CAKE

Steps:

• In a microwaveable bowl, gently heat the sugar, butter and treacle until melted. Set aside to cool once melted.
• Whisk the eggs together and then pour them into the treacle mix and continue whisking
• Sift the flour and spices over the treacle mix and gently stir in.
• Heat the milk until warm in the microwave (about 1 minute)
• Whisk the bicarbonate (baking soda) into the warm milk. You will see it bubble and activate.
• Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok.
• Butter your crock pot (or rice cooker) and pour in the batter. (my crock pot is a large 4 quarts)
• In a bowl heat the butter, water and brown sugar in a bowl until the butter melts and the sugar dissolves.
• Gently pour it on top of the gingerbread mix. It will be hot but that's ok.
• Place on the lid and set your crockpot to HIGH and cook for 2 hours (this timing is based on my crock pot so your timing may vary depending on the strength of yours)
• While baking you will notice the pudding cakes rises up a lot and the liquid will bake into the cake.
• After the 2 hours remove the pot from the body of the crock pot and set aside to cool down and let it set. It will continue cooking out of the crock pot.
• Serve warm with vanilla ice cream and you will be in heaven!

SLOW-COOKER APPLE PUDDING CAKE

Steps:

• In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Spread into the bottom of a greased 4- or 5-qt. slow cooker; sprinkle apples over batter., In a small bowl, combine orange juice, honey, melted butter, cinnamon and the remaining 1/4 cup sugar; pour over apples. Cover and cook on high 2-3 hours, until apples are tender., In a small bowl, combine sour cream and confectioners' sugar. Serve with warm pudding cake.

GINGERBREAD PUDDING CAKE

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.

SLOW COOKER GINGERBREAD PUDDING CAKE

Steps:

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that's okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.

CROCK POT GINGERBREAD PUDDING CAKE

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.

SLOW-COOKER APPLE CAKE

Steps:

• Spray 5-quart slow cooker with cooking spray. Place 2 (30-inch-long) strips of cooking parchment paper in X pattern in bottom and up side of slow cooker; line bottom of slow cooker with cooking parchment paper. Spray paper with cooking spray.
• In medium bowl, stir together flour, brown sugar, cinnamon, baking soda, baking powder, salt, nutmeg and cloves with whisk. In small bowl, mix applesauce, buttermilk, melted butter, vanilla and egg. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apples. Pour batter into slow cooker and spread in even layer.
• Cover; cook on High heat setting 1 hour to 1 hour 30 minutes or until puffed and toothpick inserted in center comes out clean. Cut into wedges. Serve warm; top with whipped topping.