Crockpot Gingerbread Pudding Cake Recipe – No Knives, Stove, or Oven Needed!

Sometimes, if I’m having a day where my epilepsy is acting up, all I feel like doing is sitting on the couch and eating some comfort food. While I usually vouch for a well balanced and healthy diet, when you’ve been having seizures all day, sometimes all you feel like is some cake!

This recipe for a Crockpot Gingerbread Pudding Cake is super easy and safe to make. Plus, using a crockpot for this desert means that you don’t have to worry about using your stove or oven for safety reasons.

Check out the recipe below:

Ingredients:

• For the Cake:
  • 1/4 cup butter softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup molasses
  • 1 cup water
  • 1 1/4 cups whole wheat or all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
• For the Topping:
  • 6 tablespoons brown sugar
  • 3/4 cup hot water
  • 1/4 cup butter, melted

Instructions:

1. With a whisk (or electric mixer if you feel comfortable using one) beat the butter and sugar until combined.
2. Add the egg and beat until combined.
3. Add the vanilla, molasses and water and beat until combined. There might be a few flecks of butter unincorporated, but that’s okay.
4. Add the flour, baking soda, cinnamon, ginger, salt, and nutmeg and beat until combined.
5. Pour the batter into a greased crockpot or slow cooker.
6. Sprinkle the batter with the brown sugar.
7. Combine the hot water and melted butter and pour it over the brown sugar but don’t stir it in.
8. Put the lid on your crockpot or slow cooker and cook on high for 2.5-3 hours.
9. Serve warm with ice cream or whipped cream.
10. Enjoy!

I hope you try out this recipe!