Gingerbread Pudding Dessert in Crock Pot

Recipe Rating:
 2 Ratings
Serves: 8 servings
Prep Time:
Cook Time:


14 1/2 oz package gingerbread mix
1/2 c whole milk
1/2 c golden raisins
2 1/4 c water
3/4 c brown sugar, firmly packed
3/4 c butter
Garnish: eggnog ice cream

The Cook

Pat Duran Recipe
Well Seasoned
Las Vegas, NV (pop. 583,756)
Member Since Aug 2011
Pat's notes for this recipe:
This is such a great dessert -I knew I had to share this Better Homes & Garden recipe with you all. Your home will have the most delicious aroma of ginger and spice, and the eating will be delicious served with some eggnog ice cream.
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Lightly coat the inside of a 4 quart slow cooker with cooking spray; set aside. In a medium bowl, combine the gingerbread mix and milk until mix is just moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
Cover and cook on high-heat (do not use low-setting) for 2 hours(center may seem moist but will set up as it stands).
Remove liner from cooker, or turn off cooker if not removable. Let cake stand, uncovered for 45 minutes to cool and set up before serving.
To serve, spoon warm cake into dessert dishes. and serve with eggnog ice cream.

About this Recipe


1-5 of 14 comments

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user Connie Ottman cottman - Nov 14, 2012
OMG! Enough said; on my grocery list!
user jamie Beecham jamie4cakes - Nov 14, 2012
This sounds like haven in a spoon very good I love ginger bread
user Pat Duran kitchenchatter - Nov 14, 2012
Thank you Connie and Jamie this is so good!
user Dawn Lungstrom emit1961 - Nov 15, 2012
The JAP kitchen crew needs to hire another crew just to hand out blue ribbons to you!! Seriously! Keep on sharing!

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