Caramel Pudding Cake
Total TimePrep: 10 min. Bake: 40 min.
- 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
- 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.
Nutrition Facts1 cup: 332 calories, 11g fat (7g saturated fat), 29mg cholesterol, 296mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
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
Nov 6, 2012
This tasted like bisquick with sugar water. I will not make this again even with less water
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.
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.
Mar 8, 2009
Could this recipe have a mistake?
Feb 9, 2009
I have other "pudding 'n cake" recipes that do only call for 1 cup of water. Perhaps try that and see what happens!!
May 4, 2008
NOT SURE THE RECIPE IS RIGHT, 2 CUPS OF WATER IN THE SAUCE? MADE IT VERY WATERY. THE PICTURE SHOWS THE SAUCE BEING THICKER.