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!
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
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
- Start by whisking together the flour, brown sugar, baking powder, salt and cinnamon in a medium bowl.
- Mix together the milk, melted butter and vanilla in a small bowl.
- Add the wet ingredients to the bowl with the dry ingredients.
- Stir the batter well until smooth.
- Spoon the batter into the bottom of a baking dish, then lay the apples over-top.
- 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.
- Lay a spoon on the apples, then gently pour the topping liquid over the back of the spoon until it has all been added.
- 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.
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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Get the Recipe: Apple Pudding Cake
Ingredients
- 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
Sauce:
- 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
Instructions
- 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.
Notes
Web Story for Apple Pudding Cake
More Apple Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I’m definitely going to try this recipe. It looks so INVITING! Maybe I’ll even get around to it tomorrow :) Thanks for sharing…
Thanks Eileen. Enjoy!
I love mini desserts! And “self-saucing” makes it sound soo decadant :)
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!
Hi. In Romania I don’t know what is all-purpose flour. Is flour+baking powder or is normal flour??
Hi Adriano. It is normal flour.
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!
Thanks Lisa. These puddings are pure comfort food. And easy!
“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 :)
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 :)
Self-saucing? How fun is that? Definitely am going to put these on my fall baking list :)
Enjoy Phi. You’ll love how easy these are :)
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.
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.
They look awesome! Could you add the amounts in grams and litres as well?
Done Didem! Enjoy :)
I make a version of on the gas grill, especially in the middle of winter, it really boost your spirits.
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!
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. :)
Thanks Alexandra. These are super quick and easy and if you’re a lover of warm sauce, you’ll love these!
These are beautiful! And I think they are very artsy! Can’t wait to try them out.
Thanks Liz :)
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!
Thanks Julia. (I’m not very artistic anyway ;)
Gorgeous cakes, I’m craving one for a second breakfast :).
Thanks Laura and they’d make an excellent second breakfast :)
This looks amazing! I love fall baking and desserts. I’m going to add this to my “must try” list!
Thanks so much, Jessie. Definitely recommend these for a quick, sweet treat!
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 :)
Thanks Katrina. It’s been so cool at night here lately. Really hit the spot :)