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Gingerbread Orange Pudding Cake
Gingerbread Orange Pudding Cake
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Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Try this irresistible orange gingerbread pudding cake made with Betty Crocker® mix for a classic dessert!
Ingredients:
  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1 cup water
  • 1 egg
  • 2/3 cup packed brown sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1/4 cup butter or margarine
  • 1 1/2 teaspoons grated orange peel
  • Whipped cream or vanilla ice cream, if desired
Instructions:
  • Preheat your oven to 350°F. In an 8-inch square (2-quart) glass baking dish, simply mix together the gingerbread mix, 1 cup of water, and the egg using a fork until well blended. Stir energetically for about 2 minutes, making sure to scrape the edges, until the batter is thoroughly mixed. Sprinkle the brown sugar evenly over the batter.
  • In a 2-quart saucepan, bring 1/2 cup water, orange juice, and butter to a high heat, stirring frequently until hot and butter is melted. Mix in orange peel, then gently pour over the batter and brown sugar (expect some batter to float to the top).
  • Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Remove carefully from the oven as the cake will float on top of the pudding layer and may have cracks on top. Let it cool for 30 minutes then serve warm with whipped cream.

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