Categories: Dessert, Slow Cooker
Ingredients
- Nonstick cooking spray
- 1 14 1/2 ounce package gingerbread mix
- 1/2 cup milk
- 1/2 cup raisins
- 2 1/4 cups water
- 3/4 cup packed brown sugar
- 3/4 cup butter
- Vanilla ice cream (optional)
Directions
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Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. In a medium bowl, combine gingerbread mix and milk until mix is moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
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In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
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Cover and cook on high-heat setting (do not use low-heat setting) for 2 hours (center may appear moist but will set up as it stands).
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Remove liner from cooker, if possible, or turn off cooker. Let cake stand, uncovered, for 45 minutes to cool slightly before serving.
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To serve, spoon warm cake into dessert dishes. If desired, serve with vanilla ice cream.