Description
This dessert blends the rich, spiced flavors of classic gingerbread with a buttery cake topping and crunchy pecans. Each bite is soft, flavorful, and full of holiday cheer — ideal for Thanksgiving, Christmas, or any winter gathering.
Ingredients
🛒 Ingredients:
1 cup unsulphured molasses
½ cup hot water
1 cup dark brown sugar, packed
2 large eggs
½ cup (1 stick) unsalted butter, melted
2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box yellow or spice cake mix (15 oz)
½ cup melted butter (for topping)
1 cup chopped pecans (plus extra for garnish)
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Gingerbread Base:
In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.
Stir in flour, baking soda, and spices until fully combined. Pour into the prepared dish.
Add Cake Mix: Sprinkle dry cake mix evenly over the gingerbread layer. Do not stir.
Top with Butter & Pecans: Drizzle melted butter evenly across the cake mix. Sprinkle chopped pecans over the top.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and set.
Cool & Serve: Let cool slightly before serving. Garnish with additional pecans if desired. Serve warm with whipped cream or vanilla ice cream.
Notes
- Extra Crunch: Toast the pecans lightly before sprinkling for deeper flavor.
- Vegan Option: Use flax eggs and vegan butter.
- Holiday Twist: Add ½ teaspoon ground cardamom or a pinch of allspice to the batter.
- Storage: Cover and refrigerate for up to 4 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Holiday