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Caramel Pudding Cake

  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 12
  • Servings 9

Ingredients

1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup buttermilk
2
tablespoons butter or margarine, melted
1/2
cup chopped dates, if desired
1/4
cup chopped nuts
3/4
cup packed brown sugar
1 1/2
cups very warm water (120°F to 130°F)
Ice cream, if desired
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
250mg
11%
Potassium
120mg
3%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Spoon the caramel sauce that forms at the bottom of this dessert over the warm cake and ice cream.

Prepare this dessert just before you sit down to dinner so that it will still be warm when you serve it.

Directions

  • 1 Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and butter. Stir in dates and nuts (batter will be thick). Spread in ungreased 8-inch or 9-inch square pan.
  • 2 In small bowl, mix brown sugar and very warm water with spoon. Pour over batter.
  • 3 Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm with ice cream.

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