Caramel Hot Pudding Cake Recipes

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CARAMEL PUDDING CAKE



Caramel Pudding Cake image

This easy, caramel-lovers dessert magically makes its own sauce as it bakes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 9

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon canola oil
1/2 cup packed brown sugar
1 1/2 cups boiling water

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
  • In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
  • Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.

CARAMEL PUDDING



Caramel Pudding image

Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 7

6 cups milk
3 large eggs
1-1/2 cups packed brown sugar
1/2 cup sugar
3/4 cup all-purpose flour
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.

SLOW COOKER CARAMEL APPLE PUDDING CAKE



Slow Cooker Caramel Apple Pudding Cake image

This Slow Cooker Caramel Apple Pudding Cake is SO simple, loaded with apples and makes its own hot caramel sauce as it cooks. Our new favorite dessert!

Provided by Ashley Fehr

Categories     Dessert

Time 2h45m

Number Of Ingredients 13

1 cup whole wheat flour (or all purpose flour (about 125g))
3/4 cup brown sugar (about 150g)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk (or regular milk)
2 tablespoons canola oil
1 teaspoon vanilla
2 large baking apples (peeled and diced)
1 cup brown sugar (about 200g)
1 tablespoon corn starch
2 tablespoons butter
1 cup hot water

Steps:

  • Lightly grease a 3-4 quart slow cooker (mine is a 2.5qt casserole slow cooker, so it has a wider base).
  • In a large bowl, stir together flour, ¾ cup brown sugar, baking powder, salt and cinnamon until combined.
  • Stir in buttermilk, oil, and vanilla until smooth (will be thick). Stir in apples and spread in the bottom of the slow cooker.
  • For the sauce, whisk together 1 cup brown sugar and corn starch until combined. Sprinkle over cake batter and spread evenly.
  • Melt butter in hot water and pour over brown sugar in slow cooker. Cover and cook on high for 2.5-3 hours until cake is set (will be moist) on top. Sauce will be thin at first -- for a thicker sauce, let sit for 10-20 minutes before serving.

Nutrition Facts : Calories 405 kcal, Carbohydrate 79 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 174 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

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!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

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 2% milk
1/2 cup raisins
1 cup packed brown sugar
2 cups cold water

Steps:

  • Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)



Half-hour Pudding Cake (Montreal Pudding) image

My Mom used to make this and I still make this pudding-like cake. During the baking the batter rises to the top and a pudding like sauce forms underneath the crust. There is also a lemon version.

Provided by Holly Liddiard

Categories     Desserts     Cakes

Yield 10

Number Of Ingredients 9

1 cup all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ cup raisins
½ cup milk
1 cup packed brown sugar
2 cups boiling water
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
  • Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
  • Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g

CARAMEL HOT PUDDING CAKE



Caramel Hot Pudding Cake image

This is a traditional French Canadian Pudding cake. This recipe has been in my family since the late 1800's! I remember going to my grandma's on Sundays after church and the first thing I would smell when I walked in her home was her homemade bread and her luscious Caramel Hot Pudding Cake that was so good back then baked...

Provided by Josee Lanzi

Categories     Cakes

Time 55m

Number Of Ingredients 10

2 c brown sugar
1 c boiling water
1 stick butter softened
2/3 c sugar
1 large egg
1/2 c milk
11/2 c self-rising flour, sifted
1/3 c pecans chopped
whipped cream (optional)
glazed pecans (optional)

Steps:

  • 1. Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9x9 inch dish and set aside.
  • 2. On medium heat in a sauce pan add brown sugar, half stick of the butter and boiling water. Stir and let it go until it comes to a boil. Melt in the microwave the remaining butter. In a mixing bowl add melted butter and sugar. Mix well then add egg, vanilla and milk mix until all well blended slowly add flour to wet ingredients mix until you have a smooth batter mix in chopped pecans.
  • 3. Pour better in your sprayed dish and smooth evenly on the bottom of your dish. Next slowly pour hot syrup all over the top. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

Provided by Jenn

Categories     Dessert

Time 35m

Number Of Ingredients 6

3/4 c. Truvia Brown Sugar Blend
2 c. water
1/4 c. coconut oil
2 c. Bisquick baking mix
1 c. Truvia Brown Sugar Blend
1 c. milk

Steps:

  • Preheat oven to 350º F. In a medium saucepan, combine 3/4 cup Truvia Brown Sugar Blend, water and coconut oil. Heat to boiling. Pour into a 2 quart casserole dish or a 9x13" pan.
  • In another bowl, mix Bisquick, Truvia and milk. Pour this over the liquid already in the cake pan - do NOT stir together! Just bake for 30 mins (9x13") or a bit longer for the 2 quart pan, about 45 minutes, or until the cake part at the top is cooked through.
  • (Will have a delicious layer of ooey gooey caramel at the bottom of the pan with a warm cake on the top)
  • Serve with light vanilla ice cream or fozen yogurt. Enjoy!

IRON SKILLET HOT FUDGE PUDDING CAKE



Iron Skillet Hot Fudge Pudding Cake image

Warm, chocolate goodness uses simple ingredients that you already have on hand.

Provided by Pam

Number Of Ingredients 10

1-1/4 cup sugar (divided)
7 Tablespoons cocoa (divided)
1/4 teaspoon salt
1 cup flour
2 teaspoons baking powder
1/3 cup butter (melted)
1/2 cup milk
1/2 cup brown sugar
1-1/2 teaspoons vanilla
1-1/4 cup hot water

Steps:

  • Combine 3/4 cup sugar, flour, 3 Tablespoons cocoa, baking powder and salt.
  • Blend in milk, butter and vanilla. Beat until smooth.
  • Pour batter into oiled 10 inch iron skillet.
  • Combine remaining sugar, brown sugar, 4 Tablespoons cocoa and sprinkle over batter.
  • Pour hot water on top.
  • Bake at 350 degrees for 30-35 minutes.
  • Let stand 15 minutes before serving. If desired, top with whipped cream and/or ice cream.

CASTELLA CARAMEL PUDDING



Castella Caramel Pudding image

Provided by https://spoonfulpassion.com/

Categories     Dessert

Number Of Ingredients 12

39 g (3 tbsp) granulated white sugar
15 ml (1 tbsp) water
15 ml (1 tbsp) hot water
320 ml whole milk (heated to 60°C or 140°F)
1 large egg yolk
3 large whole eggs (60g/egg with shell)
50 g granulated white sugar
15 ml (1 tbsp) rum (optional)
1 large whole egg (60g/egg with shell) (room temperature)
21 g granulated white sugar
10 g honey
27 g cake flour (sifted)

Steps:

  • In a heavy-bottom pot, heat sugar and 1 tbsp water over medium heat until it caramelizes or turns brown.
  • Remove from heat and carefully add 1 tbsp hot water into the caramel. It will sizzle quite aggressively so watch out for any hot splatter.
  • Pour and divide caramel evenly into 4 heat-proof cups. Place the cups in a deep baking dish. We will bake them with a bain-marie (water bath) method. Set aside.
  • In a medium bowl, whisk eggs, sugar, and rum until combined.
  • Slowly add in heated milk (60°C or 140°F) while whisking the egg mixture. This will prevent having chunks of cooked eggs.
  • Strain the mixture through a fine sieve into a jug. Set aside.
  • At this point, preheat the oven to 320°F / 160°C.
  • Using a hand mixer, beat egg, sugar, and honey until light and thickened.
  • Sieve cake flour into the batter. Using a silicone spatula, fold mixture just until combined. Do not overmix as it will deflate the batter and result in a dense cake.
  • Pour and divide the pudding mixture evenly into the 4 cups. Top each cup with cake batter until almost full.
  • Transfer into the preheated oven. Pour as much boiling water as possible into the baking pan.
  • Bake for 35 minutes or as long as possible until the cake top really browns. Longer baking will ensure the pudding inside is cooked through.
  • Out of the oven, I let them sit in the hot water bath for 10 more minutes. This allows the pudding to further set. Then remove from water and chill them overnight.

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

Make and share this Caramel Pudding Cake recipe from Food.com.

Provided by blondiecancook

Categories     Dessert

Time 1h10m

Yield 1 pan, 10-12 serving(s)

Number Of Ingredients 8

1 cup butter
3 cups flour
1 teaspoon salt
2 cups brown sugar
1 cup granulated sugar
1 teaspoon baking powder
1 cup milk
4 cups boiling water

Steps:

  • Cream butter and granulated sugar.
  • Add flower, baking powder and salt.
  • Stir in milk and mix until smooth.
  • Spread into greased 8x13-inch pan.
  • Boil water and dissolve brown sugar. Pour over batter.
  • Bake at 350°F for 1 hour.

Nutrition Facts : Calories 559.7, Fat 19.7, SaturatedFat 12.3, Cholesterol 52.2, Sodium 459, Carbohydrate 93, Fiber 1, Sugar 62.8, Protein 4.9

CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES



Caramel Sauce for Chocolate Pudding Cakes image

Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

1 cup sugar
6 tablespoons (3/4 stick) cold unsalted butter, cubed
1/2 teaspoon coarse salt
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Steps:

  • In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  • Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
  • Whisk in cream.
  • Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)

Nutrition Facts : Calories 112 g, Fat 7 g

CARAMEL-APPLE PUDDING CAKE



Caramel-Apple Pudding Cake image

This double-delicious pudding cake will please any of your guests. Serve it with a dollop o f cinnamon ice-cream--it's perfection.

Provided by Judikins

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

2 medium tart cooking apples, such as Granny Smith, peeled, cored and thinly sliced (~2 cups)
3 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup chopped walnuts or 1/2 cup pecans
3/4 cup caramel ice cream topping
1/2 cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside.
  • Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture.
  • Combine caramel topping, water and 2 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish.
  • Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes. Spoon caramel-apple mixture from the pan over each portion.

Nutrition Facts : Calories 228.7, Fat 6.6, SaturatedFat 2.4, Cholesterol 9.3, Sodium 160, Carbohydrate 42.1, Fiber 1.5, Sugar 17.7, Protein 2.7

CARAMEL PUDDING



Caramel pudding image

A perfect pudding for chilly nights.

Provided by Hope Malau

Categories     Dessert

Time 50m

Yield 6-8 servings

Number Of Ingredients 10

80 ml brown sugar
300 ml flour self-raising
125 ml milk
1 eggs
5 ml vanilla essence
50 g butter melted
125 ml caramel
250 ml brown sugar
30 g butter
500 ml water boiled

Steps:

  • A perfect pudding for chilly nights.2. Fold in the caramel and pour into the prepared baking dish.

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