Gingerbread Orange Pudding Cake

Name: Gingerbread Orange Pudding Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters packed brown sugar; 59 milliliters butter or margarine; 411 grams box Betty Crocker® gingerbread cake and cookie mix; 1 egg; 118 milliliters orange juice; 2 teaspoons grated orange peel; 118 milliliters water

You can never have too many dessert recipes, so give Gingerbread Orange Pudding Cake a try. This recipe makes 8 servings with 359 calories, 3g of protein, and 12g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. If you have brown sugar, egg, gingerbread cake and cookie mix, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350°F. 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.

Ingredients you will need

Gingerbread Cookie Mix

Water

Egg

Equipment you will use

Glass Baking Pan

Oven

Sprinkle brown sugar evenly over batter.

Ingredients you will need

Brown Sugar

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. Stir in orange peel. Slowly pour over batter and brown sugar (some batter will rise to top).

Ingredients you will need

Orange Juice

Brown Sugar

Orange Zest

Butter

Water

Equipment you will use

Sauce Pan

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Carefully remove from oven because cake floats on top of pudding layer (top of baked cake will have cracks). Cool 30 minutes.

Equipment you will use

Toothpicks