Best Brown Sugar Pudding Cake Recipes

BROWN SUGAR PUDDING CAKE

Steps:

• In a small bowl, combine all sauce ingredients. Pour into a 1-1/2-qt. baking dish; set aside. , For pudding, in a large bowl, beat butter and sugar. Combine the flour, baking powder, salt and nuts; gradually add to butter mixture alternately with milk. Spoon into baking dish. Bake at 350° for 40-45 minutes until a knife inserted in the center comes out clean.

BROWN SUGAR POUND CAKE BREAD PUDDING

Steps:

• 1. Preheat oven to 350. Lightly spray a bundt pan.
• 2. In a large bowl add sugar, eggs, apple sauce and mix on low speed.
• 3. In a medium bowl add the flour, baking soda, salt and mix to combine.
• 4. Add the dry ingredients to the wet ingredients. Add the milk mix till combined. Stir in the peanut butter chips.
• 5. Pour in bundt pan and bake for one hour or until done.
• 6. While cake is baking in a skillet lightly sprayed toast the pecans 5 minutes.
• 7. Let cake cool. Cut cake into thick cubes.
• 8. Spray a 4 inch deep square pan.
• 9. Put half of cake in pan packed close together. Add half of pecans and half of chocolate chips.
• 10. Add the rest of the cake, topping with remainder chips and pecans.
• 11. In a heavy sauce pan add all three of the milks. Add 4 beaten eggs.
• 12. Add the cream cheese and cook on medium low until cheese is melted,
• 13. Add the pudding mix, Whisk until slightly thicken.
• 14. Pour over cake. Set for five minutes. Bake in 350 oven for 45 minutes or until set.

BROWN SUGAR PUDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees. Combine all sauce ingredients. Pour into a 1-1/2 quart baking dish. Set aside.
• 2. For pudding cake, beat butter and sugar in a mixing bowl. Combine flour, baking powder, salt and nuts; add alternately with milk to butter mixture. Spoon into baking dish on top of sauce. Bake at 350 degrees for 40-45 minutes.
• 3. Serve warm with ice cream or whipped cream.

THAT CAKE! (AKA) BROWN SUGAR PUDDING CAKE

Steps:

• preheat oven to 350°F.
• In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
• After this is done add cake mix beat on medium speed till well blended.
• Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
• Add the 3 Tbsp water blend, then fold in your pecans.
• Batter should be thick but will still pour slowly out of the bowl.
• Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
• Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
• IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
• When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
• Next move the pan into the freezer for 20 minutes.
• After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
• GLAZE:.
• In a sauce pan combine sugar, milk and butter.
• Cook over medium high heat stirring constantly, Mixture will start to boil.
• Boil mixture for 3 minutes stirring constantly.
• After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
• Drizzle the amount of Carmel glaze you want over cake.
• After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.