Description
This warm, spiced dump cake celebrates everything we love about gingerbread — dark molasses, brown sugar, and aromatic spices — all baked under a buttery, golden topping. It’s sweet, earthy, and irresistibly moist, perfect for chilly nights or festive gatherings.
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 (plus extra for greasing)
2 cups all-purpose flour (or 1:1 gluten-free blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box spice or yellow cake mix (15 oz)
½ cup melted butter (for topping)
Optional: ½ cup chopped pecans or crystallized ginger pieces
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Gingerbread Layer:
In a large bowl, whisk together molasses, hot water, brown sugar, eggs, and melted butter until smooth.
Stir in flour, baking soda, and all spices until well combined.
Pour the batter evenly into the prepared dish.
Add Cake Mix: Sprinkle the dry cake mix evenly over the top — do not stir.
Add Butter & Nuts: Drizzle melted butter evenly across the dry mix. Sprinkle with pecans or ginger if desired.
Bake: Bake uncovered for 40–45 minutes, until the top is golden and set.
Cool & Serve: Let cool slightly before serving warm. Top with whipped cream, vanilla ice cream, or cream cheese frosting drizzle.
Notes
- Extra Rich Flavor: Add 1 tablespoon of espresso or dark coffee to the batter to deepen the molasses flavor.
- Vegan Option: Substitute eggs with flax eggs and butter with vegan butter or coconut oil.
- Sweet Topping Idea: Sprinkle brown sugar over the cake mix before baking for a caramelized crust.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Holiday