Do you like Gingerbread? I will admit that this Slow Cooker Gingerbread Cake is one of my weaknesses, especially around the holidays.
The spicy deliciousness of gingerbread is, for me at least, quite welcome any time of year, but this is especially true when there is any kind of chill in the air.
Something about all that cinnamon and molasses that is not only a delight for the taste buds – it is downright comforting.
Slow Cooker Gingerbread Cake is so easy to make
Well, please allow me to offer that until you’ve tried this amazing Simple Slow Cooker Gingerbread, you may have never experienced just how incredible gingerbread can be.
This recipe cooks up so moist and delicious, it’s nearly impossible to stay out of it once you’ve had your first bite.
And paired with some ice cream – let’s just say that you’ll be wanting to serve this all year long.
So, even if the holiday parties are all finished up for the year, you have still gotta try this gingerbread.
Whip up a batch to surprise your family with for breakfast or brunch – in place of coffee cake or pancakes.
You can even tell yourself that it’s nutritious, since it has molasses in it. Works for me!
Ingredients you need for Slow Cooker Gingerbread Cake:
- 1 cup brown sugar
- ¾ cup molasses
- 2 stick butter
- 3 cups flour
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 2 eggs
- 1 ¼ cup milk
- 2 tsp baking soda
- ¾ cup butter
- 2 ¼ cup water
- ¾ cup brown sugar
Note: We like to serve the gingerbread cake topped with either whipped topping or fresh ice cream.
If you would like, a little dusting of cinnamon sugar makes a tasty and attractive garnish, as does resting a cinnamon stick across the ice cream.
How to make gingerbread in the crock pot
In a microwaveable bowl, heat the brown sugar, butter and molasses until it is melted. Stir.
Add two eggs and whisk until fully incorporated.
Pour in the flour and spices and stir.
In a large measuring cup, microwave the milk for about 1 minute.
Whisk the baking soda into the warmed milk.
Pour into the molasses mixture and combine.
Spray the slow cooker with baking spray or line with a slow cooker liner.
Pour into the slow cooker.
In the now empty microwaveable bowl, heat the butter, brown sugar and water until the butter melts.
Stir until the brown sugar dissolves.
Pour over the cake mix in the slow cooker.
Put the lid on and cook on high and cook for 2 hours.
The pudding cake will rise and the liquid will bake into the cake.
After 2 hours, remove the pot from the body of the slow cooker and set aside to cool and set.
Serve plain, with whipped cream or ice cream!
More delicious holiday desserts:
- Apple Pumpkin Spice Chocolate Chip Donuts
- Black Forest Dump Cake made in the Instant Pot
- Butterbeer Cookies
- Caramel Apple Cookies
- Chocolate Covered Oreo Roses
- Chocolate Mint Oreo Brownies
- Christmas Sandwich Cookies
- Grinch Sugar Cookies
- Homemade Pumpkin Cheesecake Bars
- Homemade Maple Bacon Cupcakes
- Mini Pumpkin Cheesecake Bites
- Pumpkin Pudding Cake
- The Dowager Countess’s Cherry and Peach Trifle (inspired by Downton Abbey)
Easy Slow Cooker Gingerbread Cake
Equipment
- Measuring Cup
- Measuring Spoons
- Microwaveable Bowl
- Spoon or Spatula
- slow cooker
- Slow Cooker Liner, optional
- Whisk
Ingredients
- 1 cup Brown Sugar
- ¾ cup Molasses
- 2 sticks Butter
- 3 cups Flour
- 1 tbsp Cinnamon
- 1 teaspoon Ground Ginger
- 2 Eggs
- 1 ¼ cup Milk
- 2 tsp Baking Soda
- ¾ cup Butter
- 2 ¼ cup Water
- ¾ cup Brown Sugar
Instructions
- In a microwaveable bowl, heat the brown sugar, butter, and molasses until it is melted. Stir.
- Add two eggs and whisk until fully incorporated. Pour in the flour and spices and stir.
- In a large measuring cup, microwave the milk for about 1 minute.
- Whisk the baking soda into the warmed milk. Pour into the molasses mixture and combine.
- Spray the slow cooker with baking spray or line with a slow cooker liner.
- Pour into the slow cooker.
- In the now empty microwaveable bowl, heat the butter, brown sugar and water until the butter melts. Stir until the brown sugar dissolves.
- Pour over the cake mix in the slow cooker.
- Put the lid on and cook on high and cook for 2 hours. The pudding cake will rise and the liquid will bake into the cake.
- After 2 hours, remove the pot from the body of the slow cooker and set aside to cool and set.
- Serve plain, with whipped cream or ice cream!
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
I’m a sucker for great gingerbread and this cake was so easy!