Gingerbread Spoon Cake

Susan Cutler


Holidays are coming and the taste and aroma of Gingerbread is part of it!
I made this last is really good.

My Slow Cooker is going steady during this time of year and this is one item that will be made again around Holiday time, for my family.

"A warm pudding like cake dessert made in the slow cooker! You’re family will love it and your dinner guests won’t believe you made it in a slow cooker."

I do not have the original author of this recipe, but I have to say thank you! The author's quote is above!


★★★★★ 1 vote

15 Min
2 Hr 45 Min


  • 1 pkg
    gingerbread mix, 14.5 oz
  • 1/2 c
    half and half (can substitute milk)
  • 1 pinch
  • 1 pinch
    ground ginger
  • 1/2 c
    golden raisins
  • 2 1/4 c
  • 3/4 c
    dark brown sugar, packed
  • 3/4 c
  • 1/4 tsp
  • ·
    whipped cream or vanilla bean ice cream to serve

How to Make Gingerbread Spoon Cake


  1. Spray a 4 quart slow cooker with nonstick cooking spray.
  2. In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
  3. In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
  4. Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled.

    Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.

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About Gingerbread Spoon Cake

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