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Gingerbread Pudding Cake

Gingerbread pudding cake bakes in an 8-inch square dish with a brown sugar sauce that forms beneath a puffed, set cake top. Serve it warm after a 10-minute rest for a soft, saucy dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 283
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 0.25 cup unsalted butter softened
  • 0.33 cup granulated sugar
  • 1 egg large, room temperature
  • 0.5 cup molasses unsulphured
  • 0.5 cup water hot
For the sauce
  • 0.75 cup brown sugar packed, light
  • 1 tbsp cornstarch
  • 1.25 cups water boiling

Equipment

  • 1 8-inch square baking dish

Method
 

Make the cake
  1. Heat the oven to 350°F and grease an 8-inch square baking dish.
  2. Whisk the flour, baking soda, ginger, cinnamon, and salt together in a medium bowl.
  3. Beat the butter and granulated sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg until combined, then mix in the molasses.
  5. Add the flour mixture in three additions, alternating with the hot water in two additions, mixing just until combined.
  6. Spread the batter evenly in the prepared baking dish.
Add the sauce and bake
  1. Stir the brown sugar and cornstarch together in a small bowl, then sprinkle the mixture evenly over the batter.
  2. Slowly pour the boiling water over the batter without stirring.
  3. Bake for 35 to 40 minutes, until the cake is puffed and set on top.
  4. Let the cake rest for 10 minutes before serving warm.

Notes

For the softest texture, serve the cake warm so the sauce stays spoonable. Store covered in the refrigerator for up to 4 days; it can be frozen for up to 2 months. For a dairy-free variation, use plant-based butter.