This Apple Pudding Cake is one of my favorite cakes. I got the recipe from a friend over 10 years ago after she served it to me at her house. I always have to have it at least once at this time of year. The flavor of this apple cake pure fall.
The kids aren’t so hot on it though, but me and my husband eat it up. Since the kids don’t eat it, I usually make a half recipe at a time. It’s too dangerous for us to have a whole cake sitting around.
The pudding sauce is what really makes this cake fabulous. I don’t know why it’s called a pudding sauce because it’s more like a syrup. No matter what you call it, it is delicious and is another element that makes this cake amazing. It does make quite a bit of sauce, so you could technically half the sauce recipe and still have plenty.
- 2 cups sugar
- ½ cup softened butter or margarine
- 2 eggs
- 4 large unpeeled apples, shredded (I just do this in my food processor)
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
- ½ cup chopped nuts (optional, I don’t use them)
- Pudding Sauce
- 1 cup butter
- 2 cups sugar
- 1 cup half & half
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- In a bowl, cream sugar, margarine, eggs and apples together.
- in a bowl, whisk dry ingredients together. Add in nuts if desired. Bake at 350 for 35 minutes.
- Cook until slightly thick and sugar is dissolved (approximately 8-10 min). Cool a little then add 1 teaspoon vanilla. Pour over sliced pieces of the cake. Serves 12-18.
This is the original photo from this post when it was first published in December 2008.