Caramel Pudding Cake
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A warm baked pudding made with Bake It All Mix, brown sugar, milk and nuts, topped with a caramel sauce poured over before baking. Serve warm with whipped cream.
Ingredients
Pudding batter
- 1 1/2 cup Bake-It-All Mix
- 1/2 cup brown sugar packed
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup nuts coarsely chopped
Topping
- 3/4 cup brown sugar packed
- 3 T butter or margarine
- 1 tsp vanilla extract
- 1 cup boiling water
Equipment
- mixing bowl
- 9-inch square pan
- saucepan
Directions
- Heat the oven to 350 F.
- Coat the bottom of an 8-inch square baking pan with shortening.
- Stir together the batter ingredients, leaving out the nuts.
- Spread the batter evenly in the pan.
- Sprinkle the nuts on top of the batter.
- Stir the topping ingredients together.
- Pour the topping over the batter and nuts.
- Bake for 30 to 35 minutes.
- Scoop into dishes and serve warm, topped with whipped cream if you like.
Notes
Make the Bake-It-All Mix first. Storage: refrigerate leftovers within 2 hours of cooling, use within 3 to 4 days; freeze tightly covered portions up to 3 months, thaw in fridge, reheat gently.
Nutrition
Serving: 64g | Calories: 230kcal | Carbohydrates: 36g | Protein: 2.2g | Fat: 9.4g | Saturated Fat: 3.7g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 122mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1/2 cup brown sugar, packed, 1/2 cup milk, 1 tsp vanilla extract, 1/2 cup nuts, coarsely chopped, 3/4 cup brown sugar, packed, 3 T butter or margarine, 1 tsp vanilla extract; milk counted as whole milk, nuts counted as mixed nuts, butter or margarine (the first choice counted). Brands and portions vary, so use it only as an approximation.