1/2 C milk
1/2 C raisins
2 C Water
3/4 C packed brown sugar
3/4 C butter
1) Lightly coat a 3-4 quart crockpot with cooking spray, set aside. In a medium bowl stir together gingerbread mix and milk until moistened. Add raisins, spread batter into crockpot. (Batter will be thick.)
2) In a medium saucepan combine the water, brown sugar, and butter. Bring to boiling; carefully pour brown sugar mixture over batter in cooker.
3) Cover and cook on high for two hours, the center may appear moist but it will continue to firm as it stands. Turn of slow cooker, remove lid and let stand for 45 minutes.