Gingerbread Pudding Apple Cake

When the weather cools down, this gingerbread pudding cake fills your home with cozy spice smells. All the fun happens in just one pan—a super soft cake, bold ginger-molasses vibes, and the most gooey apple caramel sauce forms all on its own as it bakes. No one can resist checking out what’s cooking, but the mix of apple, ginger, and molasses is what makes it a classic you’ll want again and again.

I tried it first on a cold Sunday with way too many apples and not much else to use for sweets. My crew flipped over the melty center. We’ve craved and made it nonstop ever since.

Irresistible Ingredients

• Water: helps the sauce come together while the cake bakes Any good tap water works
• Apple cider: turns into that caramel apple sauce on the bottom Not apple cider vinegar Grab the fresh kind from the fridge section if you can
• Brown sugar: brings real caramel taste to the saucy part Light or dark both work
• Vanilla extract: deepens the cozy aroma and brings the flavors into balance Go for real vanilla if possible
• Milk: adds moisture for a soft crumb Any milk is fine—try buttermilk if you like tang
• Vegetable oil: keeps the cake super tender Mild oils like canola or light olive oil are both great
• Unsweetened applesauce: gives the cake a soft bite and that apple flavor Use a smooth one so it mixes easy
• Molasses: gives depth and that trademark gingerbread look and flavor Always grab unsulphured for the best taste
• Ground cinnamon and ground ginger: amp up the spice Fresh is always best for big flavor
• Granulated sugar: sweetens both the batter and topping Pick the free-pouring kind with no clumps
• Salt: brings out everything else’s flavor Fine sea salt mixes in fastest
• Baking powder: makes the cake puff and keeps it airy Give yours a check so it’s still fresh
• All purpose flour: gives body to the cake and keeps it nice and moist Spoon it into your cup and level for best consistency

Step-by-Step How-To

Let Cool & Dig In:

Pull it from the oven and wait about five to ten minutes. Grab a spoon and serve while it’s still warm so you get all that saucy goodness.

Bake:

Bake for forty minutes in your hot oven. Watch for the cake to rise, sauce to bubble, and the center to feel just barely set when you tap it.

Add the Liquids:

Gently pour the cider and water right over the topping. No stirring here—just let it flow and soak in.

Sprinkle the Topping:

Stir brown sugar, granulated sugar, and cinnamon in a small bowl. Spread this sweet-spicy stuff evenly over your cake batter.

Smooth Out the Batter:

Pour your batter into the dish, then smooth it into the corners. It’ll be thick but that’s perfect.

Put Together the Batter:

Add the dry stuff into your wet bowl slowly and stir just until it comes together. Less mixing means super tender bites.

Make the Wet Mix:

Grab a big bowl and whisk together applesauce, milk, veggie oil, molasses, and vanilla. You’re looking for a silky smooth blend.

Combine All The Dry:

In a different bowl, toss together flour, baking powder, salt, sugar, cinnamon, and ginger. Make sure there aren’t any spice pockets hiding out.

Heat Oven & Ready Your Dish:

Set your oven to 350°F. Use an 8x11 inch or 2-quart shallow baking dish. No greasing needed.

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Molasses is honestly the best bit brings all that richness that plain sugar just can’t pull off. My kids always want to bake this right before we dress the tree for the holidays. The smell totally sets the mood every year and feels like part of our family tradition.

Storage Advice

Cover up leftovers tight and pop them in the fridge they’ll be tasty for four days. Reheat a bowl in the microwave to get the gooey sauce all soft again. Don’t try freezing it though—the texture gets weird and the sauce splits.

Swaps & Substitutions

Ran out of applesauce Use mashed banana or plain pear sauce instead. Want it dairy free swap in any non-dairy milk like oat or almond. Gluten free flour blends work but expect a different crumb.

How to Serve

Dive in while it’s warm right from the dish. Scoop into deep bowls. Top with a scoop of ice cream for extra wow or whipped cream if you’re feeling fancy. It’s a showstopper for holidays, but you don’t need an excuse—it’s easy enough for any weeknight.

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History & Traditions

This dessert comes from classic British steamed puddings and American cakes full of molasses. Old church cookbooks loved the trick of self-saucing gingerbread. Watching it make its own sauce in the oven honestly feels like a magic trick every time.

Frequently Asked Questions

→ Can I use homemade applesauce?

You can! Just go with smooth, unsweetened applesauce to make sure everything bakes up even and sweet enough.

→ Is fresh apple cider necessary?

Fresh cider tastes the best here, but you can swap in bottled if you need. It’ll still be tasty!

→ How do I ensure the cake stays moist?

Both molasses and applesauce keep your cake from drying out. Just don’t bake it too long to keep it soft.

→ What milk varieties can I use?

Use any milk you’ve got–skim, whole, even buttermilk will work fine in this dessert.

→ How should leftovers be stored?

Cover any extras and stash them in the fridge for up to three days. Reheat gently to bring back that fresh-baked warmth.

→ Can I double the spices?

Go for it! Add extra ginger and cinnamon if you want more punchy spice in every bite.