Recipe Collection |  Share a Recipe 

Submitted by: Jo Ann
Originally shared on the web 05/12/2014

14-1/2 oz. pkg. gingerbread cake mix
1/2 c. milk
1/2 c. raisins
2-1/4 c. water
3/4 c. brown sugar, packed
3/4 c. butter, sliced
Optional: vanilla ice cream

In a bowl, combine dry cake mix and milk; stir until moistened. Add raisins; stir until a thick batter forms. Spread batter evenly in the bottom of a lightly greasesd 4-quart slow cooker; set aside. In a saucepan over medium heat, combine water, brown sugar and butter. Bring to a boil; reduce heat to low. Boil uncoverd, for 2 minutes. Carefully pour brown sugar mixture over batter. Cover and cook on high setting for 2 hours; center will appear moist. Remove crock to a wire rack. Let stand, uncovered, for 45 minutes before serving; center will set up as it cools. To serve, spoon warm cake into bowl. If desired, serve topped with a scoop of ice cream. Makes 8 servings.