Gingerbread Pudding Cake
- Yield 6-8 servings
- 1 ounce 1 box gingerbread mix
- 1/2 cup milk
- 2 1/4 cups water
- 3/4 cup packed brown sugar
- 3/4 cup butter
Lightly coat inside of slowcooker with cooking spray; set aside.
In medium bowl, combine gingebread mix and milk until moistened; batter will be thick.
Spread gingerbread batter evenly in bottom of prepared slowcooker
In medium saucepan, combine water, brown sugar and butter. Bring to boiling, reduce heat. Boil gently, uncovered, for 2 minutes.
Carefully pour sugar mixture over batter.
Cover slowcooker and cook on HIGH setting (DO NOT USE LOW SETTING) for 2 hours
(center may appear moist but will set up as it stands0.
Remove stoneware crock from cooker. Let cake stand, UNCOVERED, for 45 minutes to cool slightly before serving.
Serve with vanilla ice cream if desired.