Old Fashioned Pudding Cake: Raisin Cake With Caramel Pudding Sauce

No winter is complete without a warm caramel pudding cake in it!

In our family, we always called this dessert Hasty Puddy. This pudding cake is served warm from the oven. It is a white cake that makes it own caramel pudding sauce--the perfect dessert for wintry evenings.

Hasty Puddy (warm cake and pudding) is made in one pan and hence its name. It's easy to make and even easier to eat. You drop tablespoons of the moist cake mixture into a greased pan, then you pour the syrup mixture over your cake. As it bakes the syrup thickens into a pudding, giving you cake and pudding in a pan.

Caramel pudding cake is wonderful on its own or you can top it with whipped cream or vanilla ice cream.

How to Make Raisin Cake With Caramel Pudding

Pudding mixture:

• 2 cups water
• 1 cup brown sugar
• 1 tbsp. butter

Boil together 5 minutes, set aside

Cake mixture

• 2 tbsp. butter
• 1/2 cup brown sugar
• 2 eggs

Beat together then add:

• 1 cup flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• nutmeg, cinnamon, allspice ( a shake of each)

Stir mixture with a wooden spoon, add:

• 1/2 cup milk
• 1/2-3/4 cup golden raisins

Pour pudding mixture in bottom of buttered pan and top with cake batter by dropping it in by the tbsp. Pudding mixture will thicken as it bakes in the oven.

Bake 30-40 minutes in a 325 degree oven, checking that cake doesn't over-brown. Insert a toothpick or knife to check that cake center is cooked through.

Remove Hasty Puddy when cooked and serve immediately, lifting both cake and pudding into serving bowls.