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Gingerbread Orange Pudding Cake

Gingerbread Orange Pudding Cake

Looking for a delicious dessert? Then check out this orange flavored pudding cake served with whipped cream.


  • 1 (14.5 ounce) box gingerbread cake and 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


  1. Heat oven to 350 degrees F.
  2. In ungreased 8-inch square (2-quart) glass baking dish, stir together gingerbread mix, 1 cup water and the egg with fork until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed.
  3. Sprinkle brown sugar evenly over batter.
  4. In 2-quart saucepan, heat 1/2 cup water, the orange juice and butter over high heat, stirring frequently, until mixture is hot and butter is melted.
  5. Stir in orange peel.
  6. Slowly pour over batter and brown sugar (some batter will rise to top).
  7. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
  8. Carefully remove from oven because cake floats on top of pudding layer (top of baked cake will have cracks).
  9. Cool for 30 minutes.
  10. Serve warm with whipped cream.

prep time 15 min | bake time 40 min | servings 8

Recipe and photo credit (used with permission): Pillsbury

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