Slow Cooker Gingerbread Pudding

Slow Cooker Gingerbread Pudding


  • 1 packet Gingerbread Dip Mix (dry)
  • 1/2 cup hot water
  • 1 (12 oz.) can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup baking mix, (e.g. Bisquick®)
  • 2 eggs, beaten
  • 2 tsp. butter, melted
  • 1 tsp. vanilla extract
  • whipped cream/ topping for serving 


Mix together Gingerbread Dip Mix and hot water; allow to set for 10 minutes. Using a fork, remove as many lumps as possible from baking mix before adding to other ingredients. Combine all ingredients (except cream/topping), mix well, and place in a greased 3-to-4 quart slow cooker. Cover and cook on low for 4 to 6 hours. Do not remove lid while cooking, it will just add to the cooking time. Sides will be firmer than center; the center will be jiggly, but not runny. Turn off slow cooker and keep lid on until serving time. Serve with whipped cream/topping. Serves 6. If recipe is doubled, use a 5-to-6-quart oval slow cooker.

*This recipe can also be baked in the oven at 350 degrees for 45 minutes in a greased 8 or 9 inch square or round baking dish/pan. Sides will be firm, center jiggly but not runny. 


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