Cinnamon Pudding Cake Recipes

FUDGY CINNAMON PUDDING CAKE

Steps:

• Heat oven to 350°F. In ungreased square pan, 9x9x2 inches, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, salt and 1/4 teaspoon cinnamon. Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
• In medium bowl, mix brown sugar, 1/4 cup cocoa and 1/4 teaspoon cinnamon; sprinkle over batter. Pour boiling water over batter.
• Bake cake 40 minutes. Let stand 15 minutes. Spoon cake with sauce into individual dishes. Top with ice cream.

EASY CINNAMON COFFEE CAKE WITH CAKE MIX

Steps:

• Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.

CINNAMON PUDDING CAKE

Steps:

• 1. Mix all cake ingredients together and pour into a 13x9 greased pan.
• 2. Bring topping ingredients to a boil and pour over cake and bake at 350 for 25 minutes.

CINNAMON PUDDING CAKE

Steps:

• 1. Preheat oven to 350 and grease a 13x9 pan and set aside. In a medium saucepan combine brown sugar, butter, water, and ground cinnamon and bring to a boil and then remove it from heat.
• 2. For batter, combine granulated sugar, flour, applesauce, baking powder, milk, and cinnamon. Then spread evenly in bottom of pan.
• 3. Then pour brown sugar liquid over the cake batter. At this stage it doesn't look real great but it's gonna!
• 4. Bake at 350 for 50 minutes or until cake tests done in the center. Can serve warm or cool with ice cream or cool whip and of course the warm cinnamon pudding.

CINNAMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine brown sugar, cold water, 2 tablespoon butter in saucepan. Bring to a boil. Cool. Sift flour, baking powder, salt, and cinnamon. Cream the rest of butter with flour mixture; add milk slowly.
• Spread in an 8'x8' pan. Pour brown sugar mixture over batter, and sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.

APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

CINNAMON COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
• In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
• Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

CINNAMON PUDDING CAKE

Steps:

• Combine brown sugar, cold water, 2 Tablespoons butter in saucepan.
• Bring to a boil.
• Cool.
• Sift flour, baking powder, salt, and cinnamon.
• Cream the rest of the butter with flour mixture; add milk slowly.
• Spread in a 9x9" pan.
• Pour brown sugar mixture over batter, and sprinkle with chopped nuts.
• Bake at 350 degrees for 35-40 minutes.
• Serve warm with Whipped cream.

CINNAMON PUDDING CAKE

Steps:

• Make the topping: preheat oven to 350°; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
• Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
• Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
• In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
• With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
• Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
• Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
• Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
• Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes.
• Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
• Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.