When I was young, I loved watching simple ingredients transform into something warm and comforting—especially around the holidays when the whole house smelled like spices and molasses. That same feeling inspired this molasses gingerbread dump cake, a cozy twist on a traditional gingerbread recipe that’s quick, easy, and made for busy families. With deep, dark molasses flavor and a moist gingerbread texture, it’s the kind of dessert that makes any night feel special.
Why You’ll Love This Recipe
This molasses gingerbread dump cake recipe is everything you want in a nostalgic, spice-filled dessert. If you love the taste of a moist gingerbread recipe, the depth of a dark molasses cake, or the charm of a 100 year old gingerbread recipe, this dish delivers all of that with almost no effort. It captures the cozy flavor of a traditional gingerbread recipe and the tender texture of a moist gingerbread cake recipe, making it perfect for holidays, weeknights, or any moment you need warm comfort.
You’ll enjoy how it blends the richness of a classic gingerbread loaf with the simplicity of a dump-and-bake method. If you’ve ever searched for the best gingerbread cake recipe in the world, this comes impressively close thanks to deep spices, robust molasses, and a soft, pudding-like center. Fans of a traditional English ginger cake recipe will appreciate the aromatic spice blend, while anyone craving an old fashioned molasses gingerbread dump cake will love its effortless assembly and nostalgic flavor.
Whether you’re serving family, hosting guests, or recreating cherished childhood dishes, this molasses gingerbread dump cake recipe brings warmth, comfort, and timeless holiday sweetness in every bite.
Ingredients for This Recipe
This molasses gingerbread dump cake recipe uses simple pantry staples that create deep, nostalgic flavor with almost no effort. The spice cake mix provides the foundation, giving you the warmth of a traditional gingerbread recipe without extra steps. Dark molasses adds richness, echoing the taste of a 100-year-old gingerbread recipe and giving the cake its signature depth. Hot water and melted butter help create a smooth, pudding-like texture, making this as comforting as a moist gingerbread cake recipe.
The eggs bring structure and softness, while ginger, cinnamon, cloves, and nutmeg intensify the spice profile found in the best gingerbread cake recipes. Salt balances the sweetness, enhancing the flavor found in a classic gingerbread loaf. The topping—evaporated milk, brown sugar, and cold butter—melts into a caramel-like layer that mimics an old fashioned molasses gingerbread dump cake. Pecans add crunch, and serving it warm with ice cream or whipped cream elevates the experience. This combination gives you everything you love about a traditional English ginger cake recipe in a simple dump-and-bake format.
🛒 Ingredients (for one 9×13 pan):
For the Gingerbread Base:
• 1 box spice cake mix (or gingerbread cake mix)
• 1 cup unsulphured dark molasses
• 1 cup hot water
• ½ cup melted butter
• 2 large eggs
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ½ tsp salt
For the Topping:
• 1 cup evaporated milk (or whole milk)
• ½ cup brown sugar
• ½ cup cold butter, cubed
• Optional: ½ cup chopped pecans
• Optional: vanilla ice cream or whipped cream for serving
How to Make This Recipe
This molasses gingerbread dump cake recipe comes together with the ease of a one-bowl dessert while delivering the depth and comfort of a 100 year old gingerbread recipe. The combination of dark molasses, warm spices, and a simple cake mix creates a flavor that resembles a traditional gingerbread recipe and even hints at a traditional English ginger cake recipe. The melted butter and evaporated milk help form a rich, pudding-like center, giving it the irresistible texture of a moist gingerbread cake recipe or an old fashioned molasses gingerbread dump cake.
As everything bakes, the topping melts into the batter, transforming it into a dark molasses cake with warm, caramelized edges. This method keeps prep effortless but still captures the cozy nostalgia found in the best gingerbread cake recipe in the world. Whether you crave the softness of a gingerbread loaf or the gooey comfort of a moist gingerbread recipe, this molasses gingerbread dump cake recipe brings those holiday flavors to life with minimal work.
🛒 Steps:
• Preheat the oven to 350°F (175°C) and lightly grease a 9×13 pan.
• Pour the molasses, hot water, melted butter, and eggs directly into the baking dish and whisk lightly.
• Sprinkle the spice cake mix evenly over the wet mixture without fully stirring.
• Add ginger, cinnamon, cloves, nutmeg, and salt to intensify the traditional gingerbread recipe flavor.
• Drizzle evaporated milk across the top for a moist, pudding-like texture.
• Sprinkle brown sugar and dot the surface with cold butter cubes for a caramel-style finish.
• Optional: Add pecans for crunch.
• Bake for 40–50 minutes until the center is set and the top is golden.
• Cool slightly, then serve warm for the full dark molasses cake experience.
Expert Cooking Tips
This molasses gingerbread dump cake recipe becomes even richer when you understand how each ingredient boosts the flavor. Dark molasses creates that deep, old fashioned sweetness found in a 100 year old gingerbread recipe, while the spice cake mix provides the warm, familiar notes of a traditional gingerbread recipe. Butter and evaporated milk melt into the batter, creating the moist texture people love in a moist gingerbread cake recipe or a traditional English ginger cake recipe. The spices intensify the aroma and help the cake mimic the comfort of a gingerbread loaf or the best gingerbread cake recipe in the world. These small adjustments transform this molasses gingerbread dump cake recipe into something that tastes truly homemade, like an authentic old fashioned molasses gingerbread dump cake baked with care.
💡 Expert Tips:
• Use half dark molasses and half blackstrap molasses for deeper flavor similar to a 100 year old gingerbread recipe.
• Add a splash of strong brewed coffee to enhance the richness of a dark molasses cake.
• Stir only lightly to keep the pudding-like center found in a moist gingerbread recipe.
• Add extra ginger and cinnamon for a stronger traditional English ginger cake recipe spice profile.
• Swap evaporated milk with heavy cream for a richer old fashioned molasses gingerbread dump cake.
• Add applesauce for a softer texture resembling a moist gingerbread cake recipe.
• Use parchment paper to prevent sticking and maintain the structure of the best gingerbread cake recipe in the world.
FAQs
1. What makes this molasses gingerbread dump cake recipe so rich and flavorful?
The deep flavor comes from dark molasses, warm spices, and the simplicity of the dump-and-bake method. These ingredients create a texture similar to a moist gingerbread cake recipe or even a traditional English ginger cake recipe. The result is a dessert that tastes like a 100 year old gingerbread recipe with minimal effort.
2. Can I make this taste more like the best gingerbread cake recipe in the world?
Yes. Add a little blackstrap molasses, extra ginger, and a splash of strong coffee to intensify the warmth and richness. These adjustments give the cake a bold, nostalgic flavor similar to a gingerbread loaf or an old fashioned molasses gingerbread dump cake.
3. How do I keep the center soft and moist?
Do not overmix. The magic of a moist gingerbread recipe comes from lightly combining ingredients so the evaporated milk and butter melt into the batter. This creates a pudding-like center found in classic dark molasses cake recipes.
4. Can I customize this molasses gingerbread dump cake recipe?
Absolutely. Add pecans, switch the milk to heavy cream, or serve with ice cream for extra richness. The flavor pairs beautifully with variations inspired by traditional gingerbread recipes and vintage holiday desserts.
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This molasses gingerbread dump cake recipe is the perfect blend of nostalgia, warmth, and effortless baking. Inspired by traditional gingerbread recipes and the charm of a 100 year old gingerbread recipe, it delivers the soft, tender texture of a moist gingerbread cake recipe and the rich, deep flavor of a dark molasses cake. Easy to prepare, customizable, and ideal for family gatherings or cozy weeknights, it’s a dessert that captures the essence of an old fashioned molasses gingerbread dump cake and the best gingerbread cake recipe in the world.
Print
Molasses Gingerbread Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A warm, ultra-moist gingerbread dessert made the easiest way possible — just dump, mix lightly, and bake. Loaded with dark molasses, cozy spices, and a buttery crumble topping, this old-fashioned molasses gingerbread dump cake tastes like a cross between a classic gingerbread loaf and the best gingerbread cake recipe in the world. Perfect for holidays, potlucks, or any time you want a nostalgic, old-school dessert with almost no effort.
Ingredients
🛒 Ingredients (for one 9×13 pan):
For the Gingerbread Base:
• 1 box spice cake mix (or gingerbread cake mix if available)
• 1 cup unsulphured dark molasses
• 1 cup hot water
• ½ cup melted butter
• 2 large eggs
• 2 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• ½ tsp salt
For the Topping:
• 1 cup evaporated milk (or whole milk)
• ½ cup brown sugar
• ½ cup cold butter, cubed
• Optional: ½ cup chopped pecans
• Optional: vanilla ice cream or whipped cream for serving
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
Step 2: Make the Gingerbread Dump Layer
In the baking dish itself (yes — no bowl needed!), pour in the molasses, hot water, melted butter, and eggs. Whisk lightly.
Sprinkle the spice cake mix evenly over the wet mixture — do not fully mix.
Tap the dish so the dry mix sinks slightly into the batter.
Dust with ginger, cinnamon, cloves, nutmeg, and salt.
Step 3: Add the Buttery Topping
Evenly drizzle the evaporated milk over the top.
Sprinkle brown sugar across the surface.
Add cubes of cold butter on top so they melt and form a caramel-like crust.
Optional: scatter pecans.
Step 4: Bake
Bake 40–50 minutes, until the top is golden, the edges are bubbling, and the center is set but still slightly gooey (like a molten gingerbread pudding).
Step 5: Serve
Cool for 10 minutes.
Scoop into bowls and top with vanilla ice cream or whipped cream.
Serve warm for best flavor.
Notes
• For a 100-year-old flavor: Replace ¼ cup molasses with blackstrap molasses for deeper, old-fashioned richness.
• Extra-moist version: Add ¼ cup applesauce to the base.
• Spice boost: Add ¼ tsp black pepper for classic English ginger cake warmth.
• Storage: Keeps 3–4 days refrigerated; reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Holiday Cakes
- Method: Dump Cake / Baked
- Cuisine: American – Old-Fashioned / English-Inspired