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Caramel Pudding Cake

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


  • 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 Facts
1 cup: 332 calories, 11g fat (7g saturated fat), 29mg cholesterol, 296mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 3g protein.

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Average Rating:
  • BigMamaBear
    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.

  • delowenstein
    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

  • jstjean10
    Nov 6, 2012

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

  • kengrants
    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.

  • cojon
    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.

  • dnaleri
    Mar 8, 2009

    Could this recipe have a mistake?

  • randt
    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!!

  • heidisilvan
    Aug 24, 2008

    No comment left

  • elyria
    May 4, 2008


  • kfernandez
    Sep 29, 2007

    No comment left