Blueberry Pudding Cake
Cappuccino Pudding Cake
Caramel-Apple Pudding Cake
Cherry Pudding Cake
Chocolate Pudding Cake
Chocolate Raspberry Pudding Cake
Indian Pudding Cake With Molasses Cream
Lemon Pudding Cakes
Mocha Pudding Cake
Spiced Lemon Pudding Cake
Thick 'n Fudgy Triple Chocolate Pudding Cake


Blueberry Pudding Cake
Taste of Home

Serving Size : 9
Categories : Dessert

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter or margarine -- melted
Topping
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice. Place in a greased
8"" square baking dish.
In a bowl, combine flour, sugar and baking powder. Stir in milk and
butter.
Spoon over berries.
Combine sugar and cornstarch. Sprinkle over batter. Slowly pour boiling
water over all.
Bake at 350 degrees for 45-50 minutes or until the cake tests done.

Nancy Van Ess




Cappuccino Pudding Cake
Cooking Light

Trick: To ensure ending up with two perfect cake layers, be certain not
to stir the coffee mixture after it's poured over the cake batter.

1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1-3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other
instant flavored coffee mix
9 tablespoons frozen vanilla yogurt

Preheat oven to 350°.
Combine first 5 ingredients in a 9-inch square baking pan, and stir
well. Add milk, oil, and vanilla, stirring until smooth. Stir in
chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over
batter. Combine water and coffee mix, stirring to dissolve. Pour coffee
mixture over batter; do not stir. Bake at 350° for 40 minutes or until
cake springs back when touched lightly in center. Serve warm with 1
tablespoon frozen yogurt. Yield: 9 servings.



Caramel-Apple Pudding Cake
Marla Hudgins

When you can not decide what kind of dessert to serve, this
double-delicious pudding cake will please everyone. Served warm with a
dollop of cinnamon ice-cream, it is perfection.

2 medium tart cooking apples, such as Granny Smith or Jonathan,
peeled, cored, and thinly sliced (2 cups)
3 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbsp butter (no substitutes), melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbsp butter (no substitutes)

Preheat oven to 350 degrees F.
Grease a 2-quart square baking dish; arrange apple slices in bottom of
dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with
raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda in a large
bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well.
Stir in nuts. Spread batter evenly over apple mixture.
Combine caramel topping, water, and the 1 tablespoon butter in a small
saucepan; bring to boiling. Pour caramel mixture over the batter in the
baking dish.
Bake in the preheated oven for 35 minutes or until set in center.
Spoon warm individual servings into dessert dishes, inverting each
portion. Spoon caramel-apple mixture from the pan over each portion.
Makes 12 servings.

Servings: 12




Cherry Pudding Cake
jacqueline austin

1 (2 layer) pkg. yellow cake mix
1 (8 oz) pkg. cream cheese softened
2 cups milk divided
1 (3 oz) pkg. instant vanilla pudding
1 (2l oz) can cherry pie filling

Prepare cake according to pkg. directions. Bake in a 13x9"" baking pan.
Remove from oven; let cool in pan.
Put cream cheese and 1/2 c. milk in a small bowl. Beat with an electric
mixer on medium speed 3 to 4 minutes, or until smooth. Add pudding mix
and remaining 1 1/2 c. milk; mix well. Let stand until mixture is
thick. Pour cream cheese mixture over cool cake. Top with cherry
filling. Refrigerate, covered, until ready to serve.



Chocolate Pudding Cake
Sunset

Prep and cook time: about 50 minutes
Notes: Dawn Dixon of Tucson accompanies this gooey dessert with vanilla
Nonfat ice cream.
Makes: 9 servings

About 2 tablespoons salad oil
About 1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup semisweet chocolate chips
6 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
11/2 cups low-fat buttermilk
3/4 cup firmly packed brown sugar

Oil and flour an 8-inch square pan.
In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup
chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2
tablespoons salad oil and 1/2 cup buttermilk; stir until the thick
batter is evenly moistened. Scrape batter into prepared pan and spread
level.
In the same bowl (no need to wash), mix brown sugar with remaining
1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan.
Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not
stir.
Bake in a 350° oven until edges of cake feel firm and spring back
when lightly pressed, about 40 minutes.
Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at
room temperature in bowls, scooping under cake to pan bottom to include
pudding with each portion.
The Low-Fat Cook
Healthy Choices For The Active Lifestyle




Chocolate Raspberry Pudding Cake

"How To Eat" by Nigella Lawson

Preparation Time: 20 Minutes
Difficulty Level: 3
Servings: 8

1-1/2 cups all-purpose flour
1-1/2 teaspoon baking powder
Pinch salt
1/3 cup best-quality unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon framboise
1/2 cup superfine sugar
1/2 cup light muscovado sugar or light brown sugar
8 ounces best-quality bittersweet chocolate
3/4 cup black coffee and 3/4 cup water, or instant
coffee made up with 2 teaspoons instant coffee and 1-1/2 cups
boiling water
2 eggs, beaten slightly
8 ounces raspberries plus more, for serving
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
Butter an 8-inch springform pan and line the base with baking
parchment. Sift the flour, baking powder, salt, and cocoa powder
together in a bowl and set aside. Put the butter, framboise,
sugars, chocolate, and coffee with water in a heavy-bottomed
saucepan and stir over low heat until everything melts and is
thickly, glossily smooth.
Stir this mixture into the sifted flour and cocoa. Beat well until
all is smooth and glossy again, then beat in the eggs. This will be
runny - don't panic, and don't add more flour; the chocolate itself
sets as it cooks and then cools.
Pour into the prepared pan until you have covered the base with about
an inch of the mixture, and then cover with raspberries and pour the
rest of the mixture on top. You may have to push some of the
raspberries back under the cake batter by hand. Bake 45-50 minutes,
until the top is firm and probably slightly cracked; don't try to
test by poking in a skewer as you don't want to come out clean; the
gunge is what the cake is about. When it's ready, take the cake out
of the oven and put on a rack. Leave in the pan for 15 minutes and
then turn out.
When you're just about to eat, dust the cake with the confectioners'
sugar tapped through a strainer. Serve with the additional berries,
piled in a bowl.

The Gourmet Connection




Indian Pudding Cake With Molasses Cream
Cooking Light

Vegetable cooking spray
3/4 cup firmly packed brown sugar
1/3 cup vegetable oil
1/3 cup molasses
1/3 cup nonfat sour cream
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
5 egg whites (at room temperature)
1/2 teaspoon cream of tartar
2 tablespoons brown sugar
2 teaspoons powdered sugar
1/2 (8-ounce) tub light cream cheese, softened
1/2 cup nonfat sour cream
1/4 cup sifted powdered sugar
2 tablespoons molasses
1/2 teaspoon vanilla extract

Coat a 9-inch round cake pan with cooking spray; line bottom of pan
with wax paper. Coat wax paper with cooking spray, and set pan aside.
Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar
through vanilla) in a large bowl; stir well, and set molasses mixture
aside. Combine cornmeal and next 8 ingredients (cornmeal through
salt) in a bowl; stir well, and set aside.
Beat egg whites and cream of tartar at high speed of a mixer until
foamy. Gradually add 2 tablespoons brown sugar, 1 tablespoon at a
time, beating until stiff peaks form. Gently fold egg white mixture
and cornmeal mixture alternately into molasses mixture, beginning and
ending with egg white mixture. Pour batter into prepared pan.

Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire
rack. Loosen cake from sides of pan, using a narrow metal spatula,
and turn out onto a wire rack. Carefully peel off wax paper; let cool
completely. Place cake on a serving plate; sift 2 teaspoons powdered
sugar over cake.
Place cheese in a bowl, and beat at medium speed of a mixer until
smooth. Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons
molasses, and 1/2 teaspoon vanilla; beat until well-blended. Serve
with cake. Yield: 8 servings (serving size: 1 cake wedge and 2
tablespoons sour cream mixture).



Lemon Pudding Cakes
ReaLemon

Categories : Desserts Lemon & Lime

1 1/3 cups sugar
1/3 cup all-purpose flour
1/4 cup ReaLemon Lemon Juice
2 large eggs
2 cups milk
6 egg whites

Combine first 4 ingredients; gradually stir in milk; set aside.
Beat egg whites at high speed with an electric mixer until stiff but not
dry; fold into lemon mixture. Pour into 8 (10-ounce) lightly greased
custard cups. Place cups in a large shallow pan; add hot water to depth
of 1 inch into pan.
Bake at 350 degrees for 30 minutes or until edges are brown.
Servings: 8 servings

Prep time: 25 minutes




Mocha Pudding Cake
Cooking Light

1 cup all-purpose flour
1 cup sugar, divided
6 tablespoons unsweetened cocoa, divided
11/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat ice cream

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup;
level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee
granules, baking powder, and salt in a bowl. Combine milk, oil, and
vanilla in a bowl; add to flour mixture, and stir well. Spoon batter
into an 8-inch square baking dish coated with cooking spray. Combine 1/3
cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup
boiling water over batter (do not stir). Bake at 350° for 30 minutes or
until the cake springs back when touched lightly in the center (cake
will not test clean when a wooden pick is inserted in center). Serve
warm with ice cream.
Yield: 9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice
cream).




Spiced Lemon Pudding Cake
ReaLemon

Categories : Cakes Desserts Lemon & Lime

1/2 cup sugar
3 tablespoon unsifted flour
1/4 teaspoon ground cinnamon
1/4 cup ReaLemon Lemon Juice
2 tablespoons margarine or butter, melted
2 egg yolk, lightly beaten
1 cup milk
2 egg whites
sifted powdered sugar

Preheat oven to 350°. Combine sugar, flour and cinnamon in medium-sized
bowl. Stir in ReaLemon and margarine or butter. Combine egg yolks and
milk in small bowl. Add to flour mixture; stir just until combined.
Beat egg whites with mixer to stiff peaks. Gently fold into batter.
Transfer to 9-inch pie plate.
Bake 35 minutes or until top is golden and center shakes slightly.
Sprinkle with powdered sugar. Serve warm.
Servings: 4 servings

Prep time: 15 minutes



Thick 'n Fudgy Triple Chocolate Pudding Cake
The Pillsbury Company

Prep Time: 15 minutes (Ready in 1 hour 30 minutes)

1 (15.8-oz.) pkg. Pillsbury Thick 'n Fudgy Double Chocolate Deluxe
Brownie Mix
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 1/2 cups water
1 1/2 teaspoons instant espresso coffee granules
1 cup Pillsbury Creamy Supreme Chocolate Fudge Frosting (from
16-oz. can)
Whipped cream or Haagen-Dazs Vanilla Ice Cream

Heat oven to 350 degrees F. Spray 9 or 8-inch square pan with nonstick
cooking spray. In large bowl, combine brownie mix and baking powder; mix
well. Add milk, butter, vanilla and chocolate syrup from packet in brownie
mix; mix well. Spread in greased pan. Bring water to a boil in medium
saucepan. Add espresso granules; stir to dissolve. Add frosting; cook and
stir over low heat until melted and smooth. Slowly pour over batter in
pan. Do not stir. Bake at 350 degrees F. for 40 to 45 minutes or until
edges are bubbly and cake begins to pull away from sides of pan. (Top may
appear shiny in spots.) Cool 30 minutes. Serve warm or chilled with
whipped cream. Store in refrigerator.
9 servings

High altitude (above 3500 feet): add 1/3 cup flour to dry brownie mix.
Decrease water to 1 cup. Bake as directed above.




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