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.

Molasses Gingerbread Dump Cake Recipe

Name: Molasses Gingerbread Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10-12 servings
Cuisine: American
Ingredients: 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; 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

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