The scent of ginger, molasses, and warm spices swirling together in my kitchen instantly whisks me away to a cozy December evening, even if it’s the middle of July. Gingerbread pudding cake with caramel sauce is one of those magical desserts—gooey, fragrant, and crowned with a glossy waterfall of homemade caramel—that makes you close your eyes and sigh after the first bite. I can’t count how many family gatherings this gingerbread pudding cake has made unforgettable. It’s honestly a showstopper, but you’d never guess how simple it is to throw together. The best part? While the cake bakes, it creates its own luscious caramel sauce underneath, so you end up with a dessert that’s both cake and pudding, all in one festive dish.
I first stumbled across this recipe when searching for a holiday dessert that wasn’t the usual pumpkin or apple pie. I wanted something that felt classic yet a little different—and gingerbread pudding cake ticked every box. After a couple of tweaks (okay, more than a couple!), I landed on this version, which is spiced just right, never dry, and completely stress-free. If you love holiday baking but hate fussy desserts, you’ll adore this one. Whether you’re baking for a big family dinner, a friendly potluck, or just treating yourself on a chilly night, this pudding cake delivers all the warm, old-fashioned comfort you crave. Trust me, you’ll want to add this to your collection of go-to festive desserts—especially if you’ve got a soft spot for gingerbread!
Why You’ll Love This Gingerbread Pudding Cake Recipe
Let’s face it—holiday desserts should be both memorable and manageable. This gingerbread pudding cake recipe is truly the best of both worlds. Here’s why you’ll find yourself making it again and again:
- Quick & Easy: Comes together in under an hour—no complicated steps or fancy equipment. Perfect for busy weeknights and last-minute festive cravings.
- Simple Ingredients: Everything you need is likely waiting in your pantry. No special trips to gourmet shops required!
- Perfect for Celebrations: This is the dessert I always bring to holiday potlucks, Thanksgiving, and Christmas gatherings. It’s the ultimate crowd-pleaser.
- Crowd-Pleaser: Kids love the gooey caramel sauce, adults adore the rich, spiced cake—everyone ends up wanting seconds.
- Unbelievably Delicious: The marriage of soft gingerbread cake and molten caramel sauce is honestly next-level comfort food.
What sets this recipe apart? Blending brown sugar and molasses with just the right amount of spice gives you that signature gingerbread flavor—warm, bold, and slightly sticky. The “pudding” part forms as it bakes, thanks to a clever trick with boiling water and brown sugar. You’re left with a soft, almost spoonable cake sitting atop a pool of caramel sauce. It’s so much more than just another gingerbread loaf.
I’ve tested this gingerbread pudding cake countless times for family gatherings and even as a weeknight treat (because, why not?). It never disappoints. This recipe is special because it captures the magic of old-fashioned pudding cakes—moist, warm, and drenched in sauce—but does it with approachable steps and everyday ingredients. It’s the kind of dessert that makes your house smell like the holidays, even if it’s just another Thursday. If you’re hunting for a festive treat that feels nostalgic but isn’t a hassle, this is the one!
What Ingredients You Will Need
This gingerbread pudding cake recipe uses pantry staples and a few festive favorites to deliver that deep, spiced flavor and the signature gooey sauce. Here’s what you’ll need (and a few tips from my own kitchen):
- For the Gingerbread Cake:
- All-purpose flour – 1 cup (120g). You can swap with a 1:1 gluten-free blend if needed.
- Brown sugar – 1/2 cup (100g), packed. Dark brown sugar gives even richer flavor.
- Baking powder – 1 teaspoon (4g), for lift.
- Ground ginger – 2 teaspoons (4g). The star of the show—use fresh for extra zing!
- Ground cinnamon – 1 teaspoon (2g).
- Ground cloves – 1/4 teaspoon (0.5g). Adds depth.
- Ground nutmeg – 1/4 teaspoon (0.5g), freshly grated if possible.
- Salt – 1/4 teaspoon (1g).
- Unsalted butter – 1/4 cup (60g), melted and cooled.
- Molasses – 1/3 cup (80ml). I like using robust, unsulphured molasses for that true gingerbread flavor.
- Milk – 1/2 cup (120ml), whole or 2%. Dairy-free works too.
- Large egg – 1, room temperature.
- Vanilla extract – 1 teaspoon (5ml).
- For the Pudding Sauce:
- Brown sugar – 1/2 cup (100g), packed. (I use dark brown for depth.)
- Granulated sugar – 1/4 cup (50g).
- Molasses – 2 tablespoons (30ml), for deep caramel notes.
- Boiling water – 1 1/2 cups (360ml).
- For the Caramel Sauce (Optional but Oh-So-Good):
- Granulated sugar – 1/2 cup (100g).
- Heavy cream – 2/3 cup (160ml), room temperature.
- Unsalted butter – 2 tablespoons (30g).
- Pinch of salt (optional, for salted caramel fans).
Ingredient notes:
- If you’re out of molasses, dark maple syrup can work in a pinch, though you’ll lose some of that classic gingerbread depth.
- Dairy-free? Use almond or oat milk, and swap the butter for vegan butter or coconut oil.
- Want to add a little texture? Stir in a handful of chopped crystallized ginger or toasted pecans before baking.
- For extra seasonal flair, top with a sprinkle of powdered sugar or candied ginger after baking.
I recommend King Arthur or Bob’s Red Mill flours—they always give me reliable results. And when it comes to spices, fresher is always better. I like to give my spice jars a quick sniff—if the aroma isn’t strong, it’s time to replace them. The right spices make this gingerbread pudding cake truly sing!
Equipment Needed
- 8-inch square baking dish (or a 2-quart/2-liter casserole dish). Glass or ceramic both work—just avoid metal, as it can overbrown the edges.
- Medium mixing bowls – One for dry ingredients, one for wet.
- Whisk and spatula – For mixing; I prefer a silicone spatula to scrape every bit of batter.
- Measuring cups and spoons – Accuracy really matters for this recipe!
- Electric kettle or saucepan – For boiling the water needed for the pudding sauce.
- Small saucepan – Only if you’re making the optional caramel sauce.
- Oven mitts – The baking dish gets hot, and the sauce bubbles up!
If you don’t have an 8-inch square dish, a 9-inch round cake pan works in a pinch. I’ve even used a deep pie dish once—just watch the baking time. For the caramel sauce, a heavy-bottomed pan helps prevent scorching. I clean my spatulas right away after working with sticky molasses—soaking in warm water does the trick. If you’re new to baking and don’t want to splurge, most of these tools can be found at budget stores or thrift shops. No stand mixer required, which I love for quick clean-up!
Preparation Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your 8-inch (20cm) square baking dish with butter or nonstick spray. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup (120g) flour, 1/2 cup (100g) brown sugar, 1 teaspoon (4g) baking powder, 2 teaspoons (4g) ground ginger, 1 teaspoon (2g) cinnamon, 1/4 teaspoon (0.5g) cloves, 1/4 teaspoon (0.5g) nutmeg, and 1/4 teaspoon (1g) salt. Make sure everything is evenly combined—no streaks of baking powder left.
- Mix Wet Ingredients: In another bowl, whisk together 1/4 cup (60g) melted butter, 1/3 cup (80ml) molasses, 1/2 cup (120ml) milk, 1 large egg, and 1 teaspoon (5ml) vanilla extract. Whisk until smooth and glossy.
- Combine and Make Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together—don’t overmix. The batter will be thick and sticky, which is perfect.
- Spread Batter: Scrape the batter into your prepared baking dish and smooth the top. It’s okay if it seems a bit stiff.
- Make the Pudding Sauce: In a small bowl, combine 1/2 cup (100g) brown sugar, 1/4 cup (50g) granulated sugar, and 2 tablespoons (30ml) molasses. Sprinkle this mixture evenly over the cake batter—don’t stir it in.
- Add Boiling Water: Carefully pour 1 1/2 cups (360ml) boiling water over the topping. Pour slowly over the back of a spoon held just above the surface to avoid disturbing the sugar. It looks strange, but it’s key for the pudding effect.
- Bake: Bake in the preheated oven for 35–40 minutes. The cake should be puffed, with a crackly top, but you’ll see bubbling sauce underneath. A toothpick inserted into the cake part should come out mostly clean (a little sticky is fine). If the top gets too dark, loosely tent with foil.
- Optional Caramel Sauce: While the cake bakes, make the caramel: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup (100g) sugar, swirling occasionally until it turns deep amber. Carefully add 2/3 cup (160ml) heavy cream (it will bubble furiously), then whisk in 2 tablespoons (30g) butter and a pinch of salt. Cook for 1–2 minutes, then cool slightly.
- Cool and Serve: Let the gingerbread pudding cake cool for 10–15 minutes. The sauce will thicken as it stands. Spoon warm cake and sauce into bowls, drizzle with caramel, and (if you’re like me) add a scoop of vanilla ice cream or whipped cream!
Preparation notes: Don’t skip the boiling water step—it’s what creates the magic sauce! If your cake looks a bit sunken in the middle, that’s totally normal for pudding cakes. For best texture, don’t overbake. Trust your nose: when the kitchen smells of gingerbread and caramel, it’s probably ready!
Cooking Tips & Techniques
- Even Mixing: Always mix dry and wet ingredients separately before combining. Over-mixing leads to a dense cake, so gently fold until just combined.
- Boiling Water Trick: Pouring boiling water over the sugar topping might seem odd, but it’s what creates the pudding layer beneath the cake. Go slow and steady, using the back of a spoon to diffuse the water and avoid splattering.
- Check for Doneness: All ovens run a little differently. Start checking at 35 minutes—the top should look set, but some bubbling sauce is a good thing. If you stick a toothpick in and get sticky sauce, try a different spot to test just the cake.
- Don’t Overbake: The biggest mistake I ever made was leaving this in the oven too long—the sauce dried up and the cake turned tough. Set a timer, and trust your senses!
- Flavor Tweaks: Sometimes I add a pinch of black pepper or a little orange zest for a brighter note. Just a touch really wakes up the spices.
- Multitasking: While the cake bakes, prep your caramel sauce or whip up some cream. It’s a great use of time and keeps things moving.
- Consistency Every Time: Use an oven thermometer if you have one. My old oven ran hot, and it took me ages to figure out why my cakes were drying out. Now, my pudding cakes come out perfect every time.
- Lessons Learned: One time I forgot the salt, and the flavors tasted flat. Don’t skip it—it’s a small thing, but it makes a huge difference in bringing out the gingerbread spices.
If you’re baking at high altitude, you might need to add a tablespoon or two more flour and check for doneness a few minutes early. The best sign? That spicy-sweet aroma filling your kitchen. That’s your cue it’s almost time to dig in!
Variations & Adaptations
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill and had great results—no one could tell the difference.
- Dairy-Free: Use plant-based milk (almond, oat, or soy) and vegan butter or coconut oil in both the cake and caramel sauce. Coconut cream works well for the sauce, adding a subtle tropical note.
- Spiced Orange: Add 1 tablespoon fresh orange zest to the batter and a drop of orange extract to the caramel sauce for a bright, citrusy twist. This is a favorite variation in my house during the holidays!
- Nutty Gingerbread: Fold in 1/2 cup (60g) chopped toasted pecans or walnuts for crunch.
- For a Deeper Molasses Flavor: Use blackstrap molasses, but reduce to 1/4 cup (60ml) so the flavor doesn’t overpower.
- Single-Serve Puddings: Divide batter and toppings among 6–8 ramekins. Reduce baking time to 20–25 minutes—watch closely!
- Allergen Swaps: For egg-free, try a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested 5 minutes). For nut allergies, avoid nut-based milks.
I’ve made this cake with a splash of bourbon in the caramel for grown-up gatherings—just a tablespoon or two, stirred in after cooking. It adds warmth and a little complexity.
Serving & Storage Suggestions
This gingerbread pudding cake is best served warm, scooped into bowls so you get both the soft cake and gooey sauce in every bite. For an extra festive touch, dust with powdered sugar and top with a scoop of vanilla ice cream, whipped cream, or even a dollop of crème fraîche. The cold creaminess with the warm cake is just—wow.
Pair with a mug of spiced chai, strong coffee, or even mulled wine for the ultimate holiday treat. It makes a stunning dessert centerpiece, especially when served straight from the baking dish (no need to fuss with unmolding).
To store, let the cake cool, then cover tightly with plastic wrap or a lid. Refrigerate for up to 4 days. Reheat individual portions in the microwave (about 30–40 seconds) or pop the whole dish in a low oven (300°F/150°C) until warmed through. The sauce thickens when cold but loosens up beautifully once heated. You can freeze leftovers for up to 2 months—thaw overnight in the fridge. Honestly, the flavors seem even deeper the next day!
Nutritional Information & Benefits
Each serving (based on 8) of gingerbread pudding cake with caramel sauce has approximately:
- Calories: 350
- Fat: 11g
- Carbohydrates: 60g
- Protein: 4g
Ginger, cinnamon, and cloves are all known for their anti-inflammatory and digestive benefits. Molasses is a surprising source of iron and potassium—not something you find in every dessert! While this isn’t exactly health food, it’s a more wholesome choice than many rich holiday cakes, thanks to its use of spice and molasses over heavy frostings or excess fats. It’s easy to adjust for gluten-free or dairy-free diets, and you can control the sweetness by using less topping if you prefer. Just note, this recipe contains wheat, dairy, and egg (with easy swaps for most allergens!). I love that it’s a treat you can feel good about sharing with everyone at the table.
Conclusion
If you’re looking for a festive dessert that’s easy, comforting, and honestly unforgettable, this gingerbread pudding cake is it. It’s the kind of recipe that brings people together—whether you’re celebrating a special holiday or just craving something warm and nostalgic. The gooey sauce, the spiced cake, the ease of preparation… there’s just nothing else quite like it.
I hope you’ll try this recipe and make it your own—add your favorite twists, share with friends, or sneak a bowl just for yourself on a quiet night. This gingerbread pudding cake has become my all-time favorite for a reason, and I can’t wait for you to taste why. If you bake it, let me know your thoughts or any creative tweaks you came up with. Don’t forget to share this recipe with fellow gingerbread lovers. Here’s to a season full of sweet, spicy, caramel-drizzled joy!
Frequently Asked Questions
Can I make this gingerbread pudding cake ahead of time?
Absolutely! You can bake it a day in advance, cover, and refrigerate. Just reheat before serving so the sauce gets gooey again.
Do I have to use molasses?
Molasses gives classic gingerbread flavor, but in a pinch, dark maple syrup or honey can substitute. The flavor will be lighter and a bit less intense.
How do I know when the pudding cake is done?
The top should look set and slightly firm, while you’ll see bubbling sauce around the edges. A toothpick in the cake part should come out mostly clean.
Can I freeze gingerbread pudding cake?
Yes! Let it cool, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
What’s the best way to serve this dessert?
Warm, straight from the oven, with plenty of sauce! It’s fantastic with vanilla ice cream, whipped cream, or just a dusting of powdered sugar.
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Gingerbread Pudding Cake with Caramel Sauce
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This easy gingerbread pudding cake is a festive, gooey dessert featuring a warmly spiced gingerbread cake that bakes atop its own luscious caramel sauce. Perfect for holidays or cozy nights, it’s simple to make and sure to impress with its comforting flavors and homemade caramel drizzle.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) brown sugar, packed (plus 1/2 cup for pudding sauce)
- 1 teaspoon (4g) baking powder
- 2 teaspoons (4g) ground ginger
- 1 teaspoon (2g) ground cinnamon
- 1/4 teaspoon (0.5g) ground cloves
- 1/4 teaspoon (0.5g) ground nutmeg
- 1/4 teaspoon (1g) salt
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1/3 cup (80ml) molasses (plus 2 tablespoons for pudding sauce)
- 1/2 cup (120ml) milk
- 1 large egg, room temperature
- 1 teaspoon (5ml) vanilla extract
- 1/4 cup (50g) granulated sugar (for pudding sauce)
- 1 1/2 cups (360ml) boiling water
- 1/2 cup (100g) granulated sugar (for optional caramel sauce)
- 2/3 cup (160ml) heavy cream, room temperature (for optional caramel sauce)
- 2 tablespoons (30g) unsalted butter (for optional caramel sauce)
- Pinch of salt (optional, for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with butter or nonstick spray.
- In a medium bowl, whisk together flour, 1/2 cup brown sugar, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
- In another bowl, whisk together melted butter, 1/3 cup molasses, milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter will be thick.
- Scrape the batter into the prepared baking dish and smooth the top.
- In a small bowl, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons molasses. Sprinkle this mixture evenly over the cake batter. Do not stir.
- Carefully pour 1 1/2 cups boiling water over the topping, pouring slowly over the back of a spoon to avoid disturbing the sugar layer.
- Bake for 35–40 minutes, until the cake is puffed and the top looks set with bubbling sauce underneath. A toothpick inserted into the cake part should come out mostly clean.
- For the optional caramel sauce: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup sugar, swirling occasionally until deep amber. Carefully add heavy cream (it will bubble), then whisk in butter and a pinch of salt. Cook for 1–2 minutes, then cool slightly.
- Let the pudding cake cool for 10–15 minutes. Spoon warm cake and sauce into bowls, drizzle with caramel sauce if desired, and serve with vanilla ice cream or whipped cream.
Notes
Don’t skip the boiling water step—it creates the signature pudding sauce. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. Add orange zest or chopped nuts for variations. The cake may look sunken in the middle; this is normal for pudding cakes. Serve warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of cake
- Calories: 350
- Sugar: 38
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 60
- Fiber: 1
- Protein: 4
Keywords: gingerbread pudding cake, holiday dessert, caramel sauce, Christmas dessert, easy gingerbread cake, festive dessert, pudding cake, spiced cake, winter dessert
