Spiced Pudding Cake Recipes

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SPICED PUDDING CAKE



Spiced Pudding Cake image

I came across this recipe years ago and made a few changes. It's very popular. My mom's church group serves it for dessert quite regularly. -Kelly Kirby, Westville, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2-1/2 cups water, divided
2/3 cup packed brown sugar
1/4 cup butter, cubed
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition., Transfer to an ungreased 13x9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired.

Nutrition Facts :

ENGLISH PUDDING CAKE



English Pudding Cake image

Provided by Sandra Lee

Categories     dessert

Time 4h45m

Number Of Ingredients 12

4 cups crushed whole grain cereal with dates, raisins and pecans
1 medium apple, peeled, cored and diced
1 cup flour
1 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 cup milk
4 tablespoons butter, melted
1/4 cup spiced rum plus 2 tablespoons
1 teaspoon vanilla extract
1 (12-ounce) container whipped topping

Steps:

  • Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
  • In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
  • In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
  • Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold.
  • Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
  • Serve the cake warm with a dollop of spiced whipped topping.

SPICED PUDDING CAKE



Spiced Pudding Cake image

Another find in the TOH magazine. Love that it is a full flavored cake that needs only a dollop of whipped cream and a sprinkle of cinnamon to finish. Serve this cake warm for best results!

Provided by HokiesMom

Categories     Dessert

Time 1h

Yield 1 cake, 15 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup water
2/3 cup brown sugar, packed
1 1/2 cups water (this is additional)
1/4 cup butter, cubed (this is additional)

Steps:

  • In a large bowl, cream 1/2 cup softened butter and sugar until light and fluffy. Add egg and beat well; then beat in molasses.
  • Combine flour, baking soda, spices and salt in a small bowl. Add flour mixture to the creamed mixture alternately with the 1 cup of water, beating well after each addition.
  • Transfer batter to a 9x13" UNgreased baking pan. Sprinkle batter with brown sugar.
  • In a microwave, heat 1 1/2 cups water and 1/4 c butter, until butter is melted. Carefully pour this mixture over the batter in the pan.
  • Bake at 350F for 35-40 minutes or until a toothpick inserted near center comes out clean.
  • Serve WARM. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.

BUTTERSCOTCH SPICE CAKE



Butterscotch Spice Cake image

A quick, easy butterscotch spice cake. Kids love it!

Provided by Sonja

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
  • Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g

COUNTRY SPICE PUDDING



Country Spice Pudding image

I love making this when I want a warm, spicy dessert. It bakes into a cake with sauce underneath. The best part is that there's only one bowl to wash afterwards! This is from the Victorian Epicure Recipe Book - Volume 1.

Provided by CountryMama

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
2 teaspoons baking powder
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup raisins
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup butter
1 1/2 cups boiling water
1/2 teaspoon vanilla extract

Steps:

  • Butter a 10 cup (2.5 L) casserole dish.
  • Combine all dry pudding ingredients in a large bowl.
  • Add raisins, then stir in milk and vanilla.
  • Pour into casserole.
  • Sauce: Reuse mixing bowl (no need to wash).
  • Mix brown sugar, spices, vanilla, butter, and boiling water.
  • Pour over pudding in casserole dish.
  • DO NOT STIR.
  • Bake, uncovered, in centre of oven for 30-35 minutes.
  • Let stand 10 minutes before serving to thicken sauce slightly.

Nutrition Facts : Calories 292.1, Fat 6.6, SaturatedFat 4, Cholesterol 17.4, Sodium 228.1, Carbohydrate 57.6, Fiber 1.2, Sugar 41.3, Protein 2.6

SPICED PUDDING SQUARES



Spiced Pudding Squares image

Try a variation on a traditional spiced cake with Spiced Pudding Squares. Spiced Pudding Squares have all the taste you love, in individual servings.

Provided by My Food and Family

Categories     Recipes

Time 3h12m

Yield 24 servings

Number Of Ingredients 8

1/2 cup butter, melted, cooled
1 egg
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 tsp. pumpkin pie spice
1-1/2 cups thawed COOL WHIP Whipped Topping
2 Tbsp. toffee bits

Steps:

  • Heat oven to 375ºF.
  • Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

PUMPKIN AND SPICED-CIDER PUDDING CAKE



Pumpkin and Spiced-Cider Pudding Cake image

Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 9

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons vegetable oil
1/4 cup milk
1 1/2 cups refrigerated unfiltered fresh-pressed apple cider
1 tablespoon butter or margarine
1 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
  • Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
  • Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
  • Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

Nutrition Facts : Calories 290, Carbohydrate 59 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg

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