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I came across this recipe years ago and made a few changes. It’s very popular. My mom’s church group serves it for dessert quite regularly. —Kelly Kirby, Westville, Nova Scotia
Nutritional Facts 1 piece (calculated without whipped cream) equals 287 calories, 10 g fat (6 g saturated fat), 38 mg cholesterol, 247 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Spiced Pudding Cake in Taste of Home August/September 2010, p85
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Reviewed on Sep. 23, 2012 by denisepete
Favorite dessert in my recipe box. Easy to make and even easier to eat too much of. If you like old fashion molasses cookies you need to try this recipe.
Reviewed on Dec. 11, 2011 by foxxy1601
I thought this was really good. It was a little gooey at the bottom which is part of what made it so good. Make sure you warm it up though it is SO much better warm then room temperature! My husband liked it too but he prefers a regular cake to the gooey kind.
Reviewed on Dec. 07, 2011 by aloha58
An easy recipe to put together, and it made the house smell wonderful. Just right for a cold winter's night. The cake was moist and full of rich flavors. Treat your friends and family to this tasty cake.
Reviewed on Dec. 01, 2011 by PatWTS
Just read recipe and can't wait to try it. It sounds absolutely delicious! I was surprised by the people who reviewed recipe and didn't know that the sauce was meant to be there. They need to try Chocolate Pudding Cake, Lemon Pudding cake......and other yummy pudding cakes!!!
Reviewed on Dec. 01, 2011 by slosh29
This is for the people who asked if it was supposed to have the liquid on the bottom..YES..when you see pudding cake it usually has a sauce on the bottom and cake on top. It is supposed to be that way..When you scoop it out you flip it and spoon the sauce over it. The picture does not show it. Almost in idea like a Molten cake but not individual. Some recipes end up with alot of sauce and some with less but yes it is supposed to be there.
Reviewed on Dec. 01, 2011 by bdecker
I haven't made this yet but I can't wait. I love pudding cakes & molasses is my favorite flavor. It sounds like lots of folks are not familiar with the pudding cake techinique. Yes, you really do pour a bunch of hot water on top of the batter before it goes into the oven. That's what creates the pudding. The end result will be pudding in the bottom of the pan & cake on top. Delish.
Reviewed on Jul. 05, 2011 by black0165
Just made this spiced pudding cake, I too thought it was way too much water. However, made it as called for, baked it the 40 min. The pudding on the bottom was just perfect. This is the best spiced cake we have ever had. Just the recipe I have been looking for. I would share with my neighbors but I think my husband just ate it all.....
Reviewed on Mar. 27, 2011 by grubbr1969
I was almost comleted with the recipe and it was time to pour the water and butter on top. This just seemed like too much liquid. I skimmed the butter off of the top of the water and drizzled it over the brown sugar. Very tastey recipe. I thin k there is a misprint with the amt of water. maybe 1 1/2 T water at the end.
Reviewed on Jan. 24, 2011 by btaylor123
Easy and delicious! I agree that the photo is misleading, but the finished cake *should* have a sauce-like layer on the bottom, somewhat like a lava cake though less rich. I have a chocolate version of this, and was glad to find this spiced one. Best warm, but we even love the leftovers :)
Reviewed on Dec. 15, 2010 by MrsAdams2007
This cake had pretty good flavor, but it had a pool of liquid in the bottom, even after baking over 10 minutes more. I was really stumped by it---especially since the picture doesn't show it! It was a waste of tons of ingredients I could have used on something really delicious :( A disappointment!
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