Caramel Apple Pudding Cake

Caramel Apple Pudding Cake Recipe
15
1 Review
Caramel and apples are a perfect combination in this Autumn dessert.
30 min
Prep Time
1:05
Total Time
15 servings

Ingredients

2 1/2 cups
all-purpose flour
1 1/2 teaspoons
baking soda
2 teaspoons
apple pie spice*
1/2 teaspoon
salt
1/2 cup
Land O Lakes® Butter, softened
1/2 cup
firmly packed brown sugar
1
large Land O Lakes® Egg
1 cup
dark corn syrup
1 cup
water
2 medium (2 cups)
apples, chopped into 1/4-inch pieces
1/2 cup
chopped pecans
 
3/4 cup
firmly packed brown sugar
 
1 1/2 cups
hot water
1/3 cups
Land O Lakes® Butter, melted
 
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
 
*Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.

Directions

  1. Heat oven to 350°F.
  2. Combine flour, baking soda, apple pie spice and salt in bowl. Set aside.
  3. Combine 1/2 cup butter and 1/2 cup brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour mixture alternately with corn syrup and 1 cup water, beating well after each addition.
  4. Place apples and pecans into ungreased 13x9-inch baking pan. Pour batter over top; sprinkle with 3/4 cup brown sugar.
  5. Combine 1 1/2 cups hot water and 1/3 cup melted butter in bowl; carefully pour over top of batter. Bake 35-50 minutes or until cake is cracked on top and toothpick inserted in center comes out clean.
  6. Serve warm with whipped cream, if desired.
  7. *Substitute 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/8 teaspoon ground allspice.

Recipe Tips

We recommend using a sweet-tart apple that retains its shape during cooking such as Granny Smith, Jonathan or Braeburn. When shopping for apples, look for fruit that feels firm, with no soft spots or dark bruises. Store apples refrigerated.

Nutrition Facts (1 serving)

Calories
340
Cholesterol
40mg
Carbohydrates
54g
Protein
3g
Fat
13g
Sodium
330mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I substituted 3/4 cup light corn syrup plus 1/4 cup molasses for the 1 cup of dark corn syrup and 1 cup of apple cider for the water used in the batter. The cake was exceptionally tasty and very moist.

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