Description
This Raisin Caramel Pudding Cake is a warm, gooey dessert with a sweet caramel sauce baked right into the bottom! Made with plump California raisins, a fluffy cake topping, and rich brown sugar caramel, this easy self-saucing pudding cake is perfect for cozy nights. Serve warm with ice cream for the ultimate comfort dessert!
Ingredients
Scale
For the Cake Batter:
- 1/2 cup white sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup California raisins
- 1/2 cup milk
For the Caramel Sauce:
- 2 cups boiling water
- 1 cup brown sugar
- 3 tbsp butter (or margarine)
Instructions
Step 1: Prepare the Batter
- Preheat oven to 350°F (175°C) and lightly grease an 11×7-inch rectangular baking pan.
- In a medium bowl, whisk together white sugar, flour, and baking powder.
- Stir in the raisins and milk, mixing until combined.
- Spread the thick batter into the greased baking dish (it will even out as it bakes).
Step 2: Make the Caramel Sauce
- Bring 2 cups of water to a boil in a small saucepan, then remove from heat.
- Stir in brown sugar and butter until fully dissolved.
Step 3: Assemble & Bake
- Pour the hot caramel sauce over the batter. It will look watery, but it thickens while baking.
- Bake on the middle rack for 30 minutes, or until the top is golden brown and the center looks set.
Step 4: Serve & Enjoy
- Carefully remove from the oven—the caramel sauce at the bottom will be hot and runny.
- Serve warm, upside-down in bowls, spooning the caramel sauce over the cake.
- Optional: Top with vanilla ice cream for extra indulgence!
Notes
- For a richer caramel flavor, use dark brown sugar instead of light.
- Soak the raisins in warm water for 10 minutes before adding to make them extra plump.
- This pudding cake is best served warm, as the caramel sauce thickens as it cools.
