Cinnamon Pudding Cake

READY IN: 1hr 10mins
Top Review by Caryn

This was my first experience making a pudding cake. I had high hopes for a moist cinnamon cake, however, what I ended up with was a dry cake with lots of brown sugar sauce around the cake. Upon inquiring with others in the forum that have prior experience making pudding cakes, it appears as though the brown sugar/water mixture should have been boiling hot when poured over the batter. I ended up throwing away the original cake that I made as it was not really edible (at least no one in my family wanted to eat it) but I admit that I have not tried remaking this recipe using 'boiling' brown sugar/water rather than 'cooled' brown sugar/water. I just wanted to warn others prior to making this recipe that they should consider make an adjustment to the directions before pouring the liquid over the batter based on suggestions by others with experience making pudding cakes.

Ingredients Nutrition

Directions

  1. Combine brown sugar, cold water, 2 Tablespoons butter in saucepan.
  2. Bring to a boil.
  3. Cool.
  4. Sift flour, baking powder, salt, and cinnamon.
  5. Cream the rest of the butter with flour mixture; add milk slowly.
  6. Spread in a 9x9" pan.
  7. Pour brown sugar mixture over batter, and sprinkle with chopped nuts.
  8. Bake at 350 degrees for 35-40 minutes.
  9. Serve warm with Whipped cream.

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