This delicious Caramel Apple Pudding Cake, has all the flavours of caramel apples, in easy cake form!
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. 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.
Despite what may seem like a lot of brown sugar in this one, it’s not overly sweet or rich. And there’s only 3 Tbsp. of butter in there, too, which is always good. A little less guilt :)
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. 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 Self-Saucing Pudding Cake
Ingredients
- 1 cup all-purpose flour
- 1/3 cup brown sugar packed
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup milk
- 2 Tbsp butter melted
- 1/2 tsp vanilla
- 3/4 cup apples thinly sliced
Sauce:
- 1 cup brown sugar packed
- 1 Tbsp all-purpose flour
- 1 1/2 cups boiling water
- 1 Tbsp butter softened
- 2 tsp vanilla
- Generous pinch of salt
Instructions
- Preheat oven to 350° F.
- 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° 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.
Nutrition
Love Pudding Cakes? Me, too! Here are a few more I’ve made …
Blueberry Lemon Pudding Cake
Gingerbread Pudding Cake
Rhubarb Pudding Cake
Hot Chocolate Pudding Cake
Lemon Pudding Cake
Skillet Maple Syrup Pudding Cake
Sticky Toffee Pudding Cakes
Jenn says
I’m making this in the slow cooker for tonight! I’ve just popped it in, serving with custard ice cream ?
Jennifer says
Let me know how it turns out in the slow cooker!
Carolyn says
I made these last night and they were amazing! I wanted a recipe that mimicked the Sheriff caramel sauce n’ cake and this was it I just left the apples off I kept the cinnamon I they were a hit! I will definitely make these again they were quick and easy and uses ingredients that are always on hand !
Jennifer says
Yes! These are very much like the Sheriff pudding cakes :) So glad you enjoyed them!
Meredith says
Do you have a suggestion for a microwave option? It’s too hot to use the oven right now. I have lots off self saucing pudding recipes (yumm) but all use the oven.
Meredith says
Do you have a suggestion for a microwave option? It’s too hot to use the oven right now.
Jennifer says
Hi Meredith, I don’t really. I have used the microwave for a sticky toffee pudding recipe here on my site. You might want to check it out. Was really good. I used the basic trial and error method to get it right :)
Meredith says
Thanks; I will try the sticky toffee pudding. Meredith
Valeria says
Thanks for the recipe! I’m going to make this today? Does the baking dish need to be greased?
Jennifer says
Hi Valeria, No, no need to grease. Enjoy :)
M.V Clarke says
So glad I found this recipe. I have such happy childhood memories of my mom making this for us especially during Fall and Winter.
Works like a charm.
Thank you!
Jennifer says
I’m glad, too! Enjoy :)
Mary ayala says
I would love to see a photo of the inside, being a first time I’d like to see what I’m shooting for.
Jennifer says
Hi Mary, Two of the photos is the post show the inside. The photo shows the texture of the cake topping, as well as the caramel pudding.
Ann Allison says
The recipe is fantastic! I added 1 egg to the batter the ‘wet’ part.
Jennifer says
So glad you enjoyed it, Ann :)
Naomi says
How would you recommend reheating it? I’d be making it for 2, so having a reheat option is a must. Thanks for such a lovely dessert!
Jennifer says
Hi Naiomi, I just microwaved them. Just long enough to warm. You could also cover with foil and place in a 350 oven for 5 minutes or so.
Rebecca - FoodFlav says
Wow! These looks so delicious and crazy creative!!
Jennifer says
Thanks so much, Rebecca!
Eileen says
I’m definitely going to try this recipe. It looks so INVITING! Maybe I’ll even get around to it tomorrow :) Thanks for sharing…
Jennifer says
Thanks Eileen. Enjoy!
Kelly @ Trial and Eater says
I love mini desserts! And “self-saucing” makes it sound soo decadant :)
Jennifer says
Thanks Kelly. I love mini desserts, too. Always nice to have my own, personal serving :) The self-saucing part of this dessert is very cool and yes, a bit decadent!
adriano says
Hi. In Romania I don’t know what is all-purpose flour. Is flour+baking powder or is normal flour??
Jennifer says
Hi Adriano. It is normal flour.
Lisa (Panning The Globe) says
Why do I want this!?! I’m not a dessert person! Such compelling photos and a great title – I love the concept of “self-saucing” and “pudding” with apples. Yum!
Jennifer says
Thanks Lisa. These puddings are pure comfort food. And easy!
Katie @ Butterlust says
“Self-saucing” may be the most beautiful phrase I’ve heard all day. I’ve never actually had a pudding cake (that I can remember) but I’m totally sold on this one! And your apples look picture perfect :)
Jennifer says
Thanks so much, Katie. I’m beginning to think the boxed pudding cake mix I enjoyed in my youth is just a Canadian thing maybe. They are delicious though, and ever so much better homemade :)
Phi @ The Sweetphi Blog says
Self-saucing? How fun is that? Definitely am going to put these on my fall baking list :)
Jennifer says
Enjoy Phi. You’ll love how easy these are :)
Ari says
Self saucing puddings are my favourite. Does it matter what kind of apple? Granny Smith is easy, but I’ve never done much with other apples. Also, we’ve recently shifted to dairy free cooking, and olive oil works in most things, but any recommendations for general baking? Cheese seems ok, butter definitely, sadly, not ok.
Jennifer says
Ari, Apple type doesn’t really matter, but any of the nice red Fall apples (I used Paula Red) would be nice. I don’t have any personal experience replacing butter, but I’ve seen lots of people replace butter with coconut oil. Worth googling to find out more about how to use it in baking.
Didem says
They look awesome! Could you add the amounts in grams and litres as well?
Jennifer says
Done Didem! Enjoy :)
Fran says
I make a version of on the gas grill, especially in the middle of winter, it really boost your spirits.
Jennifer says
I wish we could grill throughout the winter, but we are far too lazy to keep the snow shovelled around it, so we put it away ;) Must be lovely off the grill in winter!
Alexandra @ Confessions of a Bright-Eyed Baker says
I’ve never made a self-saucing cake, and it’s one of those things I’ve been meaning to try for a while now but just haven’t gotten around to. Yours are giving me the itch to try it again!! They look gorgeous and sound incredible. :)
Jennifer says
Thanks Alexandra. These are super quick and easy and if you’re a lover of warm sauce, you’ll love these!
Liz @ Floating Kitchen says
These are beautiful! And I think they are very artsy! Can’t wait to try them out.
Jennifer says
Thanks Liz :)
Julia @Vikalinka says
Oh they looks like the epitome of comfort food! I laughed at the artistic attempt, so many of my decisions are hinged on that one. They are gorgeous and look even more “artistic” when not absolutely perfect!
Jennifer says
Thanks Julia. (I’m not very artistic anyway ;)
Laura (Tutti Dolci) says
Gorgeous cakes, I’m craving one for a second breakfast :).
Jennifer says
Thanks Laura and they’d make an excellent second breakfast :)
Jessie @ Straight to the Hips, Baby says
This looks amazing! I love fall baking and desserts. I’m going to add this to my “must try” list!
Jennifer says
Thanks so much, Jessie. Definitely recommend these for a quick, sweet treat!
Katrina @ Warm Vanilla Sugar says
I have such fond memories of pudding cake like this as well! Homemade is always better though – and I love the “self saucing” concept. This sounds like such a perfect fall treat :)
Jennifer says
Thanks Katrina. It’s been so cool at night here lately. Really hit the spot :)