Chocolate Raspberry Pudding Cake Recipe

Chocolate Raspberry Pudding Cake

This gooey, moist cake is incredibly easy to prepare. Serve it warm with a spoon and a sweet tooth!

20 min. prep time
9 servings
555 Ratings


1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons Land O Lakes® Butter, melted
1 teaspoon vanilla
1 (10-ounce) package frozen raspberries in syrup, thawed
1 cup hot water
1/3 cup chocolate flavor syrup
Powdered sugar, if desired
Fresh raspberries, if desired


Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.

Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake 30-35 minutes or until center is set and edges pull away from sides of pan. Let stand 20-25 minutes or until slightly cooled. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

Nutrition Facts (1 serving)

Calories: 220

Fat: 4.5g

Cholesterol: 10mg

Sodium: 310mg

Carbohydrates: 45g

Dietary Fiber: 3g

Protein: 3g

Recipe #12864©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

This was so good! Excellent warm and with Chocolate whipped cream.
Yummy! I used frozen raspberries that were not packed in syrup. I added a little sugar to the berries and let them thaw. They were pretty juicy so I reduced the hot water to 3/4 cup. It was a hit with our dinner guests. I topped it with a dollop of whipped cream. That certainly isn't necessary. A berry garnish as in the picture is fine.
I tried making the recipe using rasberries as suggested;but my rasberries were tart. I used frozen. The pudding cake was delicious, and easy to do since everything
was in just one pan.I am going to try this recipe again; but without the rasberries
I have made this several times, substituted with fresh black raspberries and blackberries both were excellent. I tried fresh blueberries once, too mushy. This is quick and easy to whip up while cooking dinner and it cools while you eat dinner (it has to stand at least 25 mins.). By the time you are done eating the cake is at perfect temperature to slice and serve. Delish!
This is delicious. I didn't have the frozen raspberries in syrup, so used 10 oz of home grown raspberries without changing anything else. Yum!

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