This delicious caramel apple self-saucing pudding cake, has all the flavours of caramel apples, in easy cake form!

caramel apple pudding cake in small bowls

I imagine I’m not the only one who has nostalgic memories of pudding cakes past. Many of my memories involved a box mix and some boiling water. I can assure you though, this made-from-scratch version is only a bit more work and so much more delicious!

Pudding cakes are perfect comfort food and hard to beat for a sweet and warm evening treat, especially now that the evenings are getting cooler. Self-Saucing pudding cakes are magical things. They start out with a quick cake batter on the bottom, then what seems like a too-watery liquid is poured over the top. As they bake, the cake cooks and rises to the top and the bottom becomes a thick, sweet sauce.

Ingredients and Substitutions

Apples – while technically any apple will work here, a nice, firm red apple of some sort is the best choice. Any baking apple will work fine.

Brown Sugar – Despite what may seem like a lot of brown sugar in this one, it’s not overly sweet or rich, so I urge you to try it as written first, before reducing the amount.

Recipe Tips

You can make this pudding cake in either one 8-cup baking dish, or divide the batter, apples and sauce between smaller, individual baking dishes or ramekins. I got 4 portions out of the baking cups used here. In smaller ramekins, you’d easily get 6 portions.

In hindsight, I probably could have used a few more apple slices on the top. I was trying to be a little artistic, knowing that I’d be taking pictures. That was only moderately successful, as once I poured the sauce on top, some of the apples were inclined to float away from their assigned position anyway. Assuming you’re not worrying about any of that, don’t be afraid to put a nice layer on there. Do be sure to cut them fairly thin, so they’ll soften nicely in the oven.

caramel apple pudding cake in small bowls

Making Ahead, Storing and Freezing

While best enjoyed freshly baked, you could make these ahead, refrigerate and re-warm. Re-warm in the microwave or place onto a baking sheet, loosely cover with aluminum foil and pop into a 350F oven until warmed through.

Store baked pudding covered in the refrigerator for about 2 days.

You could freeze these pudding cake up to 2 months.

caramel apple pudding cake in small bowls

Get the Recipe: Caramel Apple Pudding Cake

A delicious, self-saucing pudding cake with the flavours of caramel apples. Can be made in individual baking dishes or in any 8-cup baking dish.
5 stars from 9 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 puddings


  • 1 cup all-purpose flour, spooned and levelled
  • 1/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk, 2% or 3% recommended
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 3/4 cup apples, thinly sliced *see Note 1 below


  • 1 cup light brown sugar, packed
  • 1 Tablespoon all-purpose flour
  • 1 1/2 cups boiling water
  • 1 Tablespoon butter, at room temperature
  • 2 teaspoons vanilla
  • Generous pinch of salt


  • Preheat oven to 350° F (regular bake setting/not fan assisted).
  • Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon. In a small bowl, mix together the milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients. Stir to combine well. Spread batter in to the bottom of an 8-cup baking dish or divide between 4-6 individual baking dishes. (*If using individual dishes, you may want to place dishes on a baking sheet, for easy transport to the oven, and to catch any splatters.) Arrange a layer of apple slices on top of batter.
  • Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter,vanilla and salt. Stir to combine and until butter melts. Gently pour over batter, being sure to leave 3/4-1 inch of room at the top of the baking dish.
  • Bake in pre-heated 350°F oven for 35-40 minutes or until toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for 5 minutes, then enjoy warm. Lovely as is, or top with a scoop of vanilla ice cream.


Note 1: A firm, sweet red apple works best, such as a baking apple that you might use for an apple pie.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 340kcal, Carbohydrates: 69g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 172mg, Potassium: 301mg, Sugar: 50g, Vitamin A: 225IU, Vitamin C: 0.7mg, Calcium: 140mg, Iron: 1.5mg
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