Gingerbread Pudding Cake


1 14.5oz package gingerbread mix

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. 

Advertisements

One thought on “Gingerbread Pudding Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s