Apple Pudding Cake

Apple Pudding Cake
Servings: 24 Prep 15 mins Bake 350°F 50 mins to 1 hr Cook 15 mins


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 medium-size Granny Smith apples (about 2-3/4 pounds), cored
  • 2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 1/4 cup solid vegetable shortening
  • 2 eggs
  • 1 cup chopped walnuts or pecans
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream or milk
  • 1 teaspoon corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rum flavoring

Make It

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.


2. In a small bowl, whisk together flour, baking soda, cinnamon and salt. Coarsely chop apples (with skins on) in a food processor. Set aside.

3. In a large bowl, with an electric mixer, cream together both kinds of sugar, shortening and eggs until smooth, about 2 minutes. Stir in flour mixture, chopped apples and nuts. Scrape into prepared pan and smooth top. Bake at 350 degrees F for 50 to 60 minutes or until dark brown and firm in the center when pressed with fingertips. Cool in pan on wire rack.


4. In a small saucepan, combine both kinds of sugar, the butter, cream and corn syrup. Bring to a boil over high heat. Boil for 30 seconds. Remove from heat. Beat until cool, about 3 to 4 minutes. Stir in vanilla and rum flavoring. Cut cake into squares and drizzle with warm caramel. Note: If short on time, you may use jarred caramel sauce, heated slightly.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 444, Fat, total (g): 15, chol. (mg): 43, sat. fat (g): 5, carb. (g): 77, fiber (g): 3, pro. (g): 4, sodium (mg): 257, Percent Daily Values are based on a 2,000 calorie diet.