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Gingerbread Pudding Cake

Gingerbread pudding cake bakes into a tender, warmly spiced cake with a bubbling brown sugar sauce underneath. Pour boiling water over the sugared batter without stirring for its signature self-saucing texture.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 451
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 cup unsalted butter melted and cooled slightly
  • 0.5 cup molasses
  • 0.5 cup whole milk at room temperature
  • 1 egg large, at room temperature
For the sauce
  • 1 cup light brown sugar packed
  • 1 tbsp cornstarch
  • 1.5 cups water boiling

Equipment

  • 1 8-inch square baking dish

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease an 8-inch square baking dish.
  3. Whisk the flour, granulated sugar, baking soda, ginger, cinnamon, and salt in a medium bowl.
  4. Whisk the melted butter, molasses, milk, and egg in a separate bowl.
  5. Stir the wet ingredients into the dry ingredients just until combined.
  6. Spread the batter evenly in the prepared dish.
Make the sauce and bake
  1. Stir the brown sugar and cornstarch together.
  2. Sprinkle the brown sugar mixture evenly over the batter.
  3. Pour the boiling water evenly over the top without stirring.
  4. Bake for 35 to 40 minutes, until the cake top is set and the sauce bubbles around the edges.
  5. Let the cake rest for 10 minutes before serving.

Notes

For the best self-saucing texture, pour the boiling water evenly over the batter and do not stir. Refrigerate leftovers for up to 3 days; freezer-friendly. For a dairy-free variation, use plant-based butter and unsweetened non-dairy milk.