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!
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Miracle Caramel Pudding Cake
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 55 minutes
- Karlynn Johnston
- 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
- 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
Terrible. Soggy tea biscuit in sweetened water. What a waste of time and ingredients.
Yup. Biscuits gloating in sugar water. Waste of ingredients!
So watery! Bleach. There’s something very wrong with the proportions.
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!
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?
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
I had the same experience. Like a sweet biscuit with a ton of brown maybe sorta sweet water. It was very disappointing.
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.
Can you use something other than raisins