Hot Cinnamon Pudding Cake Recipes

CINNAMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch square baking dish.
• In a large bowl, mix together the flour, sugar, baking powder, salt and cinnamon. Make a well in the center and pour in the milk. Mix well and pour into prepared pan.
• In a saucepan, combine brown sugar, water and butter. Bring to a boil and pour over batter in the pan. Sprinkle top with nuts and chopped apples.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm.

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.

HOT CINNAMON PUDDING CAKE

Steps:

• Mix first 7 ingredients. Pour into a greased 13 x 9" baking pan. Combine topping of last 4 ingredients. Pour over cake batter and bake at 350 degrees for 25 minutes.

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.

GINGERBREAD PUDDING CAKE

Steps:

• Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

WHISKEY HOT FUDGE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Combine the cake flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, salt and cinnamon into a 1.5- to 2-quart round or oval baking dish. Whisk until combined.
• In a liquid measuring cup, whisk to combine the milk, vegetable oil and vanilla extract. Pour into the baking dish and whisk with the dry ingredients until fully incorporated.
• For the whiskey hot fudge: In a medium bowl, whisk together the light brown sugar, cocoa powder and chocolate chips. Evenly sprinkle the mixture over the cake batter.
• In a heatproof liquid measuring cup, stir to combine the whiskey and boiling water, then slowly pour it over the cocoa mixture. Do not stir.
• Bake until the center is almost set, with a pudding-like texture, 32 to 37 minutes.
• For serving: Let the cake cool for 15 minutes, then dust with cocoa powder and serve with your favorite ice cream.

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.