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??
And this cake is a delicious raisin spice cake batter 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!
Miracle Caramel Pudding Cake – the cake bakes up on top and there’s a delicious caramel sauce on the bottom!
- 1 cup flour
- 2 tsp white sugar
- 1/2 cup milk
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp soft butter
- 1 cup raisins
- 1 cup brown sugar
- 2 tbsp 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.