Orange Pudding Cake Recipe

Name: Orange Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup white flour; 2/3 cup whole wheat flour (or use all white flour); 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/2 cup skim milk, plus; 2 tablespoons skim milk; 1/4 cup packed brown sugar; 1/4 cup molasses; 2 tablespoons canola oil (or other vegetable oil); 1 1/2 cups boiling water; 6 tablespoons frozen orange juice concentrate, thawed; 3 tablespoons packed brown sugar

Servings: persons

2/3 cup white flour
2/3 cup whole wheat flour (or use all white flour)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 cup skim milk, plus
2 tablespoons skim milk
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons canola oil (or other vegetable oil)
1 1/2 cups boiling water
6 tablespoons frozen orange juice concentrate, thawed
3 tablespoons packed brown sugar

1
Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
2
In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
3
Add to dry mixture in baking pan.
4
Mix until batter is smooth, then spread it out evenly.
5
Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
6
Carefully pour over the batter in the baking pan.
7
Bake in preheated 350 F oven for 40 minutes.
8
Remove from oven and allow to stand for 10-15 minutes before serving.
9
Best served hot.
10
(If you have leftovers, use the microwave to warm up a serving.).

1128

kcal

Calories

Fat

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

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 12 ingredients. The key ingredients include: 2/3 cup white flour, 2/3 cup whole wheat flour (or use all white flour), 1 tablespoon baking powder, 1 teaspoon cinnamon, and more.

Yes, Orange 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!

Orange Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions