Show Subscription Form

Caramel Pudding Cake Recipe
Caramel Pudding Cake Recipe photo by Taste of Home

Caramel Pudding Cake Recipe

Publisher Photo
This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 9 servings


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup raisins
  • 1 cup packed brown sugar
  • 2 cups cold water

Nutritional Facts

1 cup equals 332 calories, 11 g fat (7 g saturated fat), 29 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a small bowl, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture with milk. Stir until smooth. Stir in raisins.
  2. Spread in a greased 8-in. square baking pan. Combine brown sugar and cold water; pour over batter. Bake at 350° for 40 minutes or until golden brown. Serve warm. Yield: 9 servings.
Originally published as Caramel Pudding Cake in Reminisce January/February 1994, p51

Nutritional Facts

1 cup equals 332 calories, 11 g fat (7 g saturated fat), 29 mg cholesterol, 296 mg sodium, 58 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Caramel Pudding Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 8, 2014

"I didn't get the recipe from here. I got it from the Taste of Home Cookbook. In the future I will come see reviews prior to making. I did it exactly per the recipe, and it was just like someone else described; "Bisquick with sugar water". Terribly disappointing. I had assumed with it being in the cookbook it has been tested. The final results make me question that idea since most here seem to think there is a mistake within the recipe."

Reviewed Feb. 18, 2014

"I prepared this cake and I deliberately used 1 cup of cold water with 1 cup packed light brown sugar! I also used 1 tsp. vanilla extract and combined the 1/2 cup raisins with 2 Tbsp. all-purpose flour. I greased and floured pan and baked 45 minutes at 350o F. until golden brown. I cut a small piece and the caramel mixture did work for me-I had a small square with the pudding mixture and the cake was light and tender-not soggy! I know if I used 2 cups of water, the dish would've been ruined! I'd prepared a similar recipe 2/17/14 and I sampled nearly the whole thing, but I'd made adjustments which weren't necessary & I know now not to "spoil the broth"! The recipe I'd made yesterday was NOTHING like this! I'd added too much liquid and it was soggy! I greased and floured an 8" baking pan and the Caramel Pudding Cake baked up perfectly! I'm finding out as I prepare recipes for TOH & FROM TOH that preparing a recipe is a science! Thank you for sharing this recipe! I used the recipe for this week's Challenge Theme from " Cook's Corner" for Caramel! delowenstein"

Reviewed Nov. 6, 2012

"This tasted like bisquick with sugar water. I will not make this again even with less water"

Reviewed Jul. 21, 2011

"The cake was soggy. Instead of having a pudding or sauce under the cake, it just soaked up the sugar water into the cake making it soggy and wet. I have made other pudding cakes that had a chewy cake and a pudding underneath that were very good. This is not a good pudding cake."

Reviewed Oct. 24, 2010

"This looked like it would really be good and easy. I agree with the other comments; when finished baking, I let it cool for about 20 minutes then dipped into it. It was like sitting on top of brown sugar water. I double checked the recipe and had written everything down as shown. There definitely is something wrong. Hope someone figures it out. I don't like to waste things so, we"ll finish this cake but will probably not make it again."

Loading Image