Caramel Pudding Cake Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1-1/2 cups King Arthur Unbleached 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
- 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.
- 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.
Reviews for Caramel Pudding Cake(6)
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This tasted like bisquick with sugar water. I will not make this again even with less water
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.
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.
Could this recipe have a mistake?
I have other "pudding 'n cake" recipes that do only call for 1 cup of water. Perhaps try that and see what happens!!