GINGERBREAD ORANGE PUDDING CAKE

Gingerbread Orange Pudding Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 8

Number Of Ingredients 9

1 box (14.5 oz) Betty Crocker™ gingerbread cake and cookie mix
1 cup water
1 egg
2/3 cup packed brown sugar
1/2 cup water
1/2 cup orange juice
1/4 cup butter or margarine
1 1/2 teaspoons grated orange peel
Whipped cream or vanilla ice cream, if desired

Steps:

Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together gingerbread mix, 1 cup water and the egg with fork until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. Sprinkle brown sugar evenly over batter.
In 2-quart saucepan, heat 1/2 cup water, the orange juice and butter over high heat, stirring frequently, until mixture is hot and butter is melted. Stir in orange peel. Slowly pour over batter and brown sugar (some batter will rise to top).
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Carefully remove from oven because cake floats on top of pudding layer (top of baked cake will have cracks). Cool 30 minutes. Serve warm with whipped cream.

Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 55 mg, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg