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Slow Cooker Gingerbread with Dried Cherries

Rated as 3 out of 5 Stars

"No oven needed...this moist, cake like gingerbread slow cooks to give you irresistible taste and aroma. Dried cherries and vegetable juice make this classic recipe even better!"
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2 h 15 m servings 807 cals
Original recipe yields 6 servings


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  1. Spray a 4-quart slow cooker with the cooking spray.
  2. Stir the flour, baking powder, baking soda, cinnamon, ginger, salt and allspice in a medium bowl.
  3. Place the butter and brown sugar into a large bowl. Beat with an electric mixer on medium speed until the mixture is creamy. Beat in the eggs and molasses.
  4. Reduce the speed to low. Alternately beat in the flour mixture and the vegetable juice. Stir in the cherries. Pour the batter into the cooker.
  5. Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs. Spoon the gingerbread into bowls. Top with the whipped cream, if desired.

Nutrition Facts

Per Serving: 807 calories; 35.2 g fat; 110.3 g carbohydrates; 12.7 g protein; 207 mg cholesterol; 751 mg sodium. Full nutrition

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Read all reviews 2
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I halved the recipe and made it in my small crockpot. I subbed diced dried apricots instead of cherries and added a small handful of crystallized ginger. I wish I had been able to stay close ...

The edges burned, even after cutting them off and trying to serve with ice cream, no one was impressed. Too much trouble to try again.