Best Caramel Pudding Cake Recipes

CARAMEL PUDDING CAKE

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.

CARAMEL PUDDING CAKE

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 PEAR PUDDING CAKE

Steps:

• Set oven to 375 degrees.
• Lightly spray a 2-quart casserole dish with cooking spray.
• In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt.
• Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick).
• Stir in the chopped pears and pecans.
• Transfer to the prepared casserole dish.
• In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter.
• Bake for 35-40 minutes.
• Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).

CARAMEL PUDDING CAKE

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.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
• Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.

CARAMEL-APPLE PUDDING CAKE

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.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
• Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.

WARM GINGERBREAD CAKE WITH CARAMEL SAUCE (STICKY TOFFEE PUDDING)

Steps:

• Follow above

CARAMEL HOT PUDDING CAKE

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)

APPLE PUDDING CAKE WITH CARAMEL SAUCE

Steps:

• Apple Pudding Cake: cream butter and sugar; add eggs, apples. Add dry ingredients. Bake in a greased 9 x 13 inch pan at 350 degrees for 45 minutes. Serve with caramel sauce below.
• Caramel Sauce: Mix sugars and flour together in a saucepan. Add cream, butter and vanilla. Bring to a low Boil, and boil 2 minutes. Serve warm over Apple pudding cake.
• The sauce keeps well..you can refrigerate, and warm sauce as needed.

BANANA CARAMEL PUDDING CAKE

Steps:

• Preheat oven to 350
• Combine brown sugar and 2 teaspoons flour, set aside.
• Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl, stir with a wire whisk.
• Make a well in the center of mixture. combine banana and next 3 ingredients, add flour mixture, stirring just until moist.
• Pour batter into a 8 inch square baking pan, sprinkle with brown sugar mixture.
• Pour 1 1/2 cups boiling water over batter (do not stir).
• Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm.

HOLIDAY CARAMEL PUDDING SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.
• Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do).
• Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep).
• Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve (To save space in my fridge, I store the cake on our balcony & put it on 1 of the chair seats to shield it from the warmth of the sun).
• Dusting w/powd sugar should be left until just B4 dessert is served & will still be fresh that way. If you plan to glaze the cake, that should be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.
• To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 generous portions or 16 smaller portions. For our grp of 9-10, I have found it more realistic to cut in 16 pieces since this dessert follows a large meal. Our guests can always indulge their appetites w/a 2nd helping & I do not want to waste any part of this cake because the portion size was larger than desired.
• Note #1 - Oven times can vary, so I suggest ck'ing for doneness at 50 min & reck at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 minutes.
• Note #2 - Altho I posted a pic of the cake having been baked in a bundt baking form, this was my 1st effort & I do not recommend a bundt pan be used. The cake actually overflowed the bundt form & had to be "trimmed" to serve. The spring-form pan works best & I have now posted those pics as well.

CARAMEL APPLE PUDDING CAKE

Steps:

• Core the apples and cut into thin, small chunks.
• Peeling is optional.
• Mix with the dry cake mix and pour into a greased 9 X 9 inch square pan.
• Mix the brown sugar with the boiling water and stir until the sugar is dissolved.
• Pour evenly over the cake mix.
• Bake in a medium over for 1 hour or until brown and bubbly.
• This makes a wonderful dessert with its own caramel sauce.
• Serve warm with vanilla ice cream or whipped cream.

CHOCOLATE CARAMEL PUDDING CAKE

Steps:

• Follow direction on the box of the Dark Chocolate Cake mix. * 9 x 13" Cake Pan Let the cake completely cool down
• Take a Wooden Spoon and poke holes into the cake 2" a part using the end of the spoon. Do not push all the way through the cake.
• Warm up in jar the Sander's Classic Caramel Sauce or Caramel Fudge Sauce and pour over the top of the whole cake. Refrigerate overnight. Make sure all the whole are filled with the Caramel and all over the top of the cake.
• With electric mixer Prepare the Chocolate Instant Pudding as the recipe states. Mix in the 1/4 cup of powered sugar mix well. note: If you are making this for Adults you can also add 1/2 C of Bailey's Liquor to your pudding. Pour all the Pudding over the top of the cake and put in refrigerator for 2 hours.
• You will get so many compliments on this cake..It's a HUGE HIT all the time...Enjoy!

WARM CARAMEL APPLE PUDDING CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with 1 Tbsp. dry cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
• Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
• Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
• Whisk remaining caramel topping and COOL WHIP until blended. Spoon over cake slices just before serving; sprinkle with nuts.

SUGAR FREE CARAMEL PUDDING CAKE

Steps:

• Preheat Oven to 350.
• Combine all ingredients.
• Bake for 60 minutes.