Gingerbread Pudding Apple Cake

This gooey gingerbread pudding cake brings all the cozy winter vibes. Baked up with plenty of warming spices and soft cake, plus a dreamy caramel apple sauce that pretty much makes itself while it cooks. When it’s in the oven, you can smell pure happiness coming from the kitchen. The combo of ginger, molasses, and apples really hits the spot and makes dessert time extra memorable.

The very first time I baked this was one of those freezing Sundays and my fridge had way too many apples but zero sweets. My crew could not get enough of the melty middle and now it’s a regular in our house.

Delicious Ingredients

• Unsweetened applesauce: makes the cake super moist with just a hint of apple Make sure it's smooth for easy mixing
• Vegetable oil: keeps everything soft and rich A mild oil like canola or light olive oil is great
• Molasses: gives deep color and a solid gingery flavor Go with unsulphured molasses for best taste
• All purpose flour: forms the base and makes the cake tender Scoop it in gently for the right amount
• Granulated sugar: sweetens both the batter and the topping Look for fine, lump-free sugar
• Milk: adds needed moisture Skim works but whole milk or buttermilk gives a different twist
• Ground ginger and cinnamon: pack in those classic cozy flavors Use fresh if you can for the best good-smelling cake
• Baking powder: helps the cake rise nice and fluffy Make sure yours is still active before baking
• Salt: amps up all the other flavors here A fine sea salt is perfect
• Apple cider: turns into caramel sauce in the oven Don’t swap for cider vinegar For strongest apple flavor, fresh stuff in the fridge is best
• Brown sugar: makes the sauce layer so caramel-y Either light or dark works
• Water: mixes with the cider and sugars as it bakes Tap water’s fine
• Vanilla extract: ties everything together and makes the cake smell dreamy Pure vanilla is best if you have it

Easy-to-Follow Steps

Cool and Serve:

Let the cake rest five to ten minutes once it’s out of the oven. Dish it up warm, grabbing plenty of sauce and cake in every spoonful. It’s best when still a little steamy.

Bake:

Pop the dish into your hot oven for about forty minutes. The sides will bubble and the middle should be just set but soft.

Add Liquids:

Pour apple cider and water right over the top. Don’t mix—just let the liquids do their thing and drip through the sugar layer.

Add Topping:

Mix granulated sugar, brown sugar, and cinnamon in a small bowl. Sprinkle this mix all over your cake batter to cover it up.

Pour Batter:

Spread the cake mixture into your pan, making sure to even it out. It’ll look pretty thick, but that’s exactly how you want it.

Combine Batter:

Add dry to wet and gently mix it until just blended. If you stir too much, your cake won’t be as soft, so take it easy here.

Make Wet Mixture:

Grab a bigger bowl, then mix applesauce, milk, oil, molasses, and vanilla until everything’s totally smooth and together.

Mix Dry Ingredients:

Use a separate bowl for flour, sugar, salt, baking powder, cinnamon, and ginger. Stir well so there aren’t any clumps of spice.

Preheat and Prepare Pan:

Set your oven to 350°F. Find an 8x11-inch (or shallow 2-quart) dish—no need to grease it or anything.

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I seriously love the deep, rich flavor molasses brings. It gives this cake something sugar alone just can’t. My kids always ask for it when we decorate for the holidays—the smell makes it feel even cozier in our home.

How to Store

Just cover whatever you have left and pop it in the fridge. It’ll keep well up to four days. Nuke individual pieces in the microwave to get the gooey caramel back. Don’t try to freeze it—it’ll break apart and get squishy from the sauce.

Substituting Ingredients

No applesauce around? Swap in mashed bananas or pear sauce instead. For a vegan version, use whatever non-dairy milk you like. You can use a gluten free flour blend too, but just know the texture might be a bit different.

Ideas for Serving

Scoop it out warm—no need to get fancy—right out of the dish into bowls. Top with whipped cream or a scoop of ice cream if you want. It’s as great for a quick weeknight sweet as it is for special holidays.

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How This Dessert Got Started

Cakes like these started out inspired by old British steamed puddings and American molasses cakes. You’ll spot similar bakes in retro church cookbooks, where the magic comes from a self-made sauce bubbling up as it bakes—pretty cool to see happen, honestly.

Frequently Asked Questions

→ Can I use homemade applesauce?

Definitely. Just go for plain, smooth, and not too sweet so it mixes in nice and even.

→ Is fresh apple cider necessary?

Fresh is tastiest, but any bottled cider does the trick. Don't sweat it if you only have shelf stuff.

→ How do I ensure the cake stays moist?

Adding applesauce and molasses really keeps it soft. Just take it out before it dries out in the oven.

→ What milk varieties can I use?

Whatever milk's on hand works, from skim to buttermilk. It'll bake up just fine.

→ How should leftovers be stored?

Keep it covered in the fridge for three days tops. Warm it up a bit to serve again, and it gets gooey all over.

→ Can I double the spices?

Go for it! Add extra ginger and cinnamon if you want it real bold and spicy.