Spiced Pudding Cake Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup molasses
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1-1/4 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2-1/2 cups water, divided
- 2/3 cup packed brown sugar
- 1/4 cup butter, cubed
- Whipped cream and ground cinnamon, optional
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition.
- 2. Transfer to an ungreased 13-in. x 9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter.
- 3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired. Yield: 15 servings.
1 piece (calculated without whipped cream): 287 calories, 10g fat (6g saturated fat), 38mg cholesterol, 247mg sodium, 48g carbohydrate (28g sugars, 1g fiber), 3g protein
Reviews for Spiced Pudding Cake
"Love it, love it, love it!!! ..... Thank you very much Kelly Kirby ..... A keeper for sure!"
"This cake has wonderful, old-fashioned gingerbread flavor! The water & brown sugar will combine and "magically" form a pudding base on the bottom of the cake. It's just the perfect amount of sweetness. I did decrease the last amount of butter, adding only 2 Tbsp. melted into the water. Never missed it."
"We love pudding cakes and this one was a hit. Tastes like gingerbread with sauce all in one dish. What a great fall dessert."
"People should read the title, it says "pudding" right there... Suggestion was to serve "warm" which did "activate" the pudding more and made the bottom warm and yummy. Has a strong molasses after taste, but I found it easy to make and a huge hit at my office."
"The cake has very good taste but I am one that didn't know the bottom was supposed to be gooey. I was eating it but not enjoying it because I thought something was wrong with it but now I can enjoy it."
"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."
"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."
"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."
"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!!!"
"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."
"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."
"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....."
"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."
"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!"
"Is the cake suppose to have all the fluid at the bottom of the pan when it is done? Maybe we cooked it too long? There was a distinct difference in the layers. We just expected the bottom to be more fudgy."
"This wasn't as good as I had hoped. I served it with the whipped cream. The recipe was easy to follow and the house smelled great while it was baking. We had a piece the night I baked it. The rest sat on the counter and then went in the trash. Honestly it wasn't that the cake was nasty it just didn't get eaten by my family. I would guess if I had frosted it with buttercream it would have disappeared. We like it sweet. This cake was like a box gingerbread cake :("
"Really, really good. It tastes like pumpkin bread, only more cake-y.I healthified this recipe by using nonfat vanilla yogurt for all the butter, replacing the white sugar with Splenda, and using egg-whites in place of the egg... but even with these tweaks, it still tasted decadent and very yummy!I'll definitely make this again! It'd be great on a cool fall night, with a pot of tea!"
"Very good! I didn't think it would turn out with so much water added. It was perfect"