Cinnamon Pudding Cake Recipe

Name: Cinnamon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caramel Topping; 1 cup packed light brown sugar, plus; 2 tablespoons packed light brown sugar; 3/4 cup water; 1 tablespoon unsalted butter; 1/4 teaspoon salt; Cake; 2 cups unbleached all-purpose flour; 2 teaspoons baking powder; 2 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 2 tablespoons unsalted butter, softened; 1 cup sugar; 1 cup whole milk; 1 teaspoon pure vanilla extract

Servings: persons

Caramel Topping
1 cup packed light brown sugar, plus
2 tablespoons packed light brown sugar
3/4 cup water
1 tablespoon unsalted butter
1/4 teaspoon salt
Cake
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1 cup sugar
1 cup whole milk
1 teaspoon pure vanilla extract

1
Make the topping: preheat oven to 350u00b0; spray the bottom and sides of an 8-inch square baking pan with nonstick cooking spray.
2
Combine the brown sugar, water, butter, and salt in a small pan; bring to a boil, whisking occasionally; set aside to cool.
3
Make the cake: in a bowl, combine the flour, baking powder, cinnamon, and salt.
4
In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 2 minutes.
5
With the mixer on med-low speed, add 1/3 of the flour mixture to the bowl.
6
Add 1/2 of the milk and the vanilla; add another 1/3 of the flour mixture.
7
Add the remaining milk and then the remaining flour; scrape down the sides of the bowl and beat on medium speed for 30 seconds.
8
Scrape the batter into the prepared pan; smooth the top with a rubber spatula.
9
Pour the topping over the batter (the pan will be very full); carefully transfer the pan to the oven and bake until set, about 45-50 minutes.
10
Let the cake cook in the pan for 15 minutes, invert it onto a large rimmed serving platter, and serve warm.
11
Let leftover squares cool completely and store in a cake keeper or airtight container at room temperature for up to 1 day; in the refrigerator for 3 days.

776

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Caramel Topping, 1 cup packed light brown sugar, plus, 2 tablespoons packed light brown sugar, 3/4 cup water, and more.

Yes, Cinnamon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions