Caramel Pudding Cake
Caramel Pudding Cake offers a delightful combination of moist cake with a luscious caramel topping and sweet raisins. Its warm, comforting flavors make it perfect for dessert gatherings or family dinners, providing a rich, satisfying treat that balances sweetness with a hint of fruitiness.
Ingredients
Instructions
- Cream the oleo (butter) and sugar until smooth.
- Combine the flour and salt in a separate bowl.
- Add the flour mixture and milk to the creamed mixture, stirring until smooth.
- Stir in the raisins and spread the batter in a greased 8-inch square pan.
- In a separate bowl, combine the brown sugar and cold water to make the caramel sauce.
- Pour the caramel mixture over the batter in the pan.
- Bake at 350°F (175°C) for 40 minutes until golden brown.
- Serve warm.
Tips & Substitutions
For a richer flavor, try substituting half of the milk with buttermilk or adding a teaspoon of vanilla extract. If you prefer, you can replace the raisins with chopped nuts or chocolate chips for a different texture. Ensure the butter is softened properly for easy creaming with sugar, as this is key for a light cake. For a twist, top with an Orange Glaze after baking.
Serving Suggestions
Serve warm, drizzled with additional caramel sauce or a scoop of vanilla ice cream for a delightful contrast. This cake pairs beautifully with a cup of coffee or tea. For a complete dessert experience, consider serving alongside Fresh Peach Muffins for a sweet brunch spread or as part of a dessert buffet.
Storage & Reheating
Store any leftover Caramel Pudding Cake in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for 15-30 seconds or warm in the oven at 350°F (175°C) until heated through. This dessert can also be enjoyed cold, straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Pudding Cake contains roughly 332 calories, with 4g protein, 74g carbohydrates, and 3g fat. It is a good source of iron (15% of the Daily Value), calcium (12% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the batter and pour the caramel sauce over it a day in advance. Cover the pan tightly with plastic wrap and refrigerate. Bake it just before serving, allowing for a fresh, warm dessert that impresses your guests.
What can I use instead of raisins?
If you're not a fan of raisins, you can easily substitute them with dried cranberries, chopped dried apricots, or even chocolate chips. Each option will add a unique flavor and texture to the cake while keeping it delicious.
Why is my cake not rising?
If your cake didn't rise, it could be due to expired baking ingredients or not creaming the butter and sugar well enough. Make sure your baking powder is fresh and thoroughly mix until light and fluffy for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).