Crock Pot Gingerbread Pudding Cake
- nonstick cooking spray
- 1 (14 1/2 ounce) package gingerbread mix
- 1/2 cup milk
- 1/2 cup raisins
- 2 1/4 cups water
- 3/4 cup packed brown sugar
- 3/4 cup butter (1-1/2 sticks)
- vanilla ice cream (optional)
- Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with cooking spray; set aside. In a medium bowl stir together the gingerbread mix and milk until moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
- In a medium saucepan combine water, brown sugar, and butter; bring to boiling. Carefully pour sugar mixture over batter in cooker.
- Cover and cook on HIGH heat for 2 hours (center may appear moist but will set up as it stands). Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered,for 45 minutes before serving.
- To serve: spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.
nonstick cooking spray, gingerbread mix, milk, raisins, water, brown sugar, butter, vanilla ice cream
Taken from www.food.com/recipe/crock-pot-gingerbread-pudding-cake-334853 (may not work)