This delicious self-saucing apple pudding cake is made with brown sugar, so it has all the flavours of caramel apples, in easy pudding cake form!

apple pudding cake in baking dish being spooned out

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 apple pudding cake is only a bit more work and so much more delicious!

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.

What you’ll need

ingredients for apple pudding cake

A few notes on the key ingredients …

Apples – while technically any apple will work here, a nice, firm baking apple of some sort is the best choice, as the apple slices will retain their shape when baked. Good baking apples would be Granny Smith, Honeycrisp, Cortland, Fuji, Braeburn, Golden Delicious or Gala.

Brown Sugar – while light brown sugar is specified, you can also use dark brown sugar here, as well.

Step-by-step photos

  1. Start by whisking together the flour, brown sugar, baking powder, salt and cinnamon in a medium bowl.
  2. Mix together the milk, melted butter and vanilla in a small bowl.
  3. Add the wet ingredients to the bowl with the dry ingredients.
  4. Stir the batter well until smooth.
  5. Spoon the batter into the bottom of a baking dish, then lay the apples over-top.
  6. Make the topping liquid by mixing together the brown sugar and flour. Add the boiling water, butter and vanilla and stir until the butter melts.
  7. Lay a spoon on the apples, then gently pour the topping liquid over the back of the spoon until it has all been added.
  8. The apple pudding cake is ready for the oven (trust me, it will sort itself all out as it bakes :)

Recipe tips

  • No need to get artistic when placing the apple slices on top of the batter. When you pour the hot liquid over-top, they will float and settle all willy-nilly anyway :)
  • Speaking of pouring the liquid over the batter, be sure to pour over the back of a spoon, as noted in the instructions. This prevents a the pouring from creating a hole in the batter.

Recipe video

How to serve apple pudding cake

Ideally, serve the apple pudding cake warm (but it is still nice at room temperature, as well). I enjoy it as is, but it is also lovely with a scoop of vanilla ice cream.

apple pudding cake in baking dish being spooned out

Making Ahead, Storing and Freezing

While best enjoyed freshly baked, you could make this pudding cake 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 this pudding cake up to 2 months.

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apple pudding cake in baking dish being spooned out

Get the Recipe: Apple Pudding Cake

A delicious self-saucing apple pudding cake, made with brown sugar so it has all the flavours of caramel apples!
5 stars from 10 ratings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings


  • 1 cup (125 g) all-purpose flour, spooned and levelled
  • 1/3 cup (60 g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup (125 ml) milk, 2% or 3% recommended
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1 large apple, thinly sliced *see Note 1 below


  • 1 cup (180 g) light brown sugar, packed
  • 1 Tablespoon all-purpose flour
  • 1 1/2 cups (375 ml) boiling water
  • 1 Tablespoon butter, at room temperature
  • 2 teaspoons vanilla
  • Generous pinch of salt


  • Preheat oven to 350° F / 180C (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 and stir until the batter is smooth. Spread the batter in to the bottom of an 8-cup baking dish. Arrange the apple slices in a single layer of over-lapping apples 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 until butter melts. Lay a regular tablespoon curved side up on top of the apples, near the centre. Slowly pour the sauce over the back of the spoon, letting it run on top of the cake (refer to the step-by-step photos or recipe video above this Recipe Card if this isn't clear). Be 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 the cake part looks dry and a 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 at least 5 minutes, then enjoy warm. Lovely as is, or with a scoop of vanilla ice cream.


Note 1: A firm baking apple works best, such as a baking apple that you might use for an apple pie. Good baking apples are Granny Smith, Cortland, Braeburn, Fuji, Golden Delicious or Honeycrisp.
Refrigerate left-overs up to 2 days or freeze up to 3 months. Re-warm in the microwave or loosely covered with foil in a 350F oven until warmed through.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You’ll also find step-by-step photos and a Recipe Video that you might find helpful.
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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