I LOVE pudding cakes and this caramel pudding cake is no exception. There is nothing better than a quick, throw it together cake that bakes up with the batter on top and a delicious sauce on the bottom.
I LOVE pudding cakes and this caramel pudding cake is no exception. There is nothing better than a quick, throw it together cake that bakes up with the batter on top and a delicious sauce on the bottom. By now I am sure that everyone has seen the Chocolate Fudge cake, videos abound on Facebook about it.
But did you know that there is a CARAMEL version? A caramel pudding cake??
Oh, indeed.And this cake is a delicious raisin spice cake b atter that rises to the top of the pan while baking and a gorgeous, brown sugar caramel pudding that forms on the bottom. Caramel pudding cake, also knows as Miracle Brown Sugar Cake if you happen to find it in an old cookbook, also has raisins and spices that make this an incredibly delicious cake to slap some vanilla ice cream on.
I prefer to get a vanilla ice cream that has a little sumpin sumpin in it…..like caramel swirls…chocolate.. you know, extra goodies!
And this beauty bakes up in 25-30 minutes, meaning that you have an ooey gooey, super delicious caramel pudding cake in such a short time that it should honestly be considered criminal. I mean, it’s just NOT OK that you can bake up this pan of delicious right after supper.
Or at 8 pm on a Friday night when there’s no sweets to be found and you’re eating it BEFORE EIGHT FORTY FIVE.
Not that I would know, of course.
Happy baking babes, this one’s a keeper!
Love,
Karlynn
Miracle Caramel Pudding Cake
Ingredients
- 1 cup flour
- 2 teaspoons white sugar
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 tablespoons soft butter
- 1 cup raisins
- 1 cup brown sugar
- 2 tablespoons butter
- 2 cups boiling water
Instructions
- Whisk together flour, sugar, baking powder, salt and cinnamon. Work in the butter until crumbly.
- Add raisins and milk, stir until combined.
- Pour into greased casserole.
- Combine brown sugar, butter and boiling water.
- Stir and pour over first mixture.
- Bake at 350 for 40-45 minutes.
- Serve with vanilla ice cream.
Video
Notes
Nutrition
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Susan Jacobs says
Agree with all the above comments. Something is missing in ingredients to thicken the sauce/pudding. The picture posted shows how it should look but certainly not the way it turns out. Not sure why the author wouldn’t have corrected this recipe. Unfortunately I didn’t read the comments before baking.
Renee Smart says
I had the same problem with sugar water. It was very disappointing.
Mimi says
Terrible. Soggy tea biscuit in sweetened water. What a waste of time and ingredients.
Serena says
Agree
Luanne says
Yup. Biscuits gloating in sugar water. Waste of ingredients!
Diana says
This was just awful. The cake was just swimming in the sugar water. Why isn’t an egg included in the cake recipe? I will never make this again. The recipe also didn’t indicate what size of pan.
VJ says
So watery! Bleach. There’s something very wrong with the proportions.
Kerry says
Sugar water – certainly not a creamy caramel sauce as shown in the photo. Wish I had read the reviews before wasting the ingredients on this. Yuck!
Jd says
This isn’t pudding cake, it’s a biscuit in sugar water.
Jane Griffith says
I used to make this years ago. It was a favorite of ours, especially on a cold winter night. However, I don’t like cooked raisins, so would add chopped nuts instead. Delicious!
Shelley Linthorne says
What size casserole dish?
Serena says
Terrible. Sugar water with a floating salty tea biscuit.
Dani B says
My Baba calls this Half-Hour pudding, and it was and is my dad’s favourite dessert
rebecca d bedore says
I made this and it came out a cake floating in brown sugar water
Lizzie says
I had the same experience. Like a sweet biscuit with a ton of brown maybe sorta sweet water. It was very disappointing.
Laurie says
I reduced the boiling water to 1.5 Cups after reading the reviews and still is wasn’t really the right consistency. There’s definitely something missing in the sauce part of this recipe.
geri says
Can you use something other than raisins