Gingerbread Pudding Cake

This has an old fashioned flavor. It even tasted good warmed up later. I did not like it cold. I did not have a 3 quart slow cooker. I tried it first in a 4 quart and it worked well. But I made it after that in my 2 quart. I really liked it better in the 2 quart.

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1/2 cup molasses
1 cup water
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

Topping:
6 Tbsp brown sugar
3/4 cup hot water
2/3 cup butter, melted

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in egg white and vanilla.
Combine the molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in the pecans.
Pour batter into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine the hot water and butter; pour over the batter (DO NOT STIR).
Cover and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off the heat. Let stand for 15 minutes. Serve warm with whipped cream.
Makes 6-8 servings.
I was thinking of cooking it longer on low to see if it would work, but haven't yet.