Gingerbread Orange Pudding Cake

Try this pudding cake recipe made with Betty Crocker® gingerbread cake and cookie mix from BettyCrocker.com.

Prep Time: 15 min
Total Time: 1 hour 25 min
Makes: 8 servings

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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

1.	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.
2.	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).
3.	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 Information:

1 Serving: Calories 410 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g); Cholesterol 55mg; Sodium 430mg; Total Carbohydrate 59g (Dietary Fiber 0g); Protein 3g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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