Caramel Hot Pudding Cake

Josee Lanzi


This is a traditional French Canadian Pudding cake. This recipe has been in my family since the late 1800’s! I remember going to my grandma’s on Sundays after church and the first thing I would smell when I walked in her home was her homemade bread and her luscious Caramel Hot Pudding Cake that was so good back then baked in a wood burning oven so every time I make this Hot Pudding Cake I remember wonderful family gatherings at grandma’s!

pinch tips: How to Grease a Pan





10 Min


45 Min




2 c
brown sugar
1 c
boiling water
1 stick
butter softened
2/3 c
1 large
1/2 c
11/2 c
self-rising flour, sifted
1/3 c
pecans chopped
whipped cream (optional)
glazed pecans (optional)

Directions Step-By-Step

Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9x9 inch dish and set aside.
On medium heat in a sauce pan add brown sugar, half stick of the butter and boiling water. Stir and let it go until it comes to a boil. Melt in the microwave the remaining butter. In a mixing bowl add melted butter and sugar. Mix well then add egg, vanilla and milk mix until all well blended slowly add flour to wet ingredients mix until you have a smooth batter mix in chopped pecans.
Pour better in your sprayed dish and smooth evenly on the bottom of your dish. Next slowly pour hot syrup all over the top. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Canadian