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Spiced Pudding Cake

 Spiced Pudding Cake
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
15 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup molasses
  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near

2 of 2

Spiced Pudding Cake (continued)

Directions (continued)

  • the center comes out clean. Cool on a wire rack. Serve warm. Garnish
  • with whipped cream and cinnamon if desired. Yield: 15 servings.
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.