Raspberry Pudding Cake Recipe

Name: Raspberry Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds raspberries, frozen; 1/2 cup sugar; 1/2 cup butter or half butter and half canola or olive oil; 3/4 cup sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1 1/4 cups flour, all-purpose or half whole wheat and half white flour; 1 1/2 teaspoons baking powder; ⅛ teaspoon salt; 1/2 cup milk

Servings: persons

1 1/2 pounds raspberries, frozen
1/2 cup sugar
1/2 cup butter or half butter and half canola or olive oil
3/4 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/4 cups flour, all-purpose or half whole wheat and half white flour
1 1/2 teaspoons baking powder
⅛ teaspoon salt
1/2 cup milk

1
Thaw and drain the raspberries, reserving the juice.
2
Add enough water to the juice to make 3/4 to 1 cup.
3
Well grease an eight inch square metal baking pan.
4
Set aside.
5
Toss the raspberries with 1/4 cup of sugar in a large bowl and set aside.
6
Cream butter with 3/4 cup sugar in a large bowl until light and fluffy.
7
Beat in the eggs one at a time.
8
Add the vanilla extract.
9
In another bowl whisk together the flour, baking powder and the salt.
10
Mix 13 of the flour mixture with the butter and sugar, then mix in 13 of the milk.
11
Do this 3 times until well blended.
12
Preheat the oven to 350F (180C).
13
Add the raspberries to the prepared baking dish then the cake mixture on top, smoothing out with a spatula.
14
Boil the reserved raspberry juice with the remaining 1/4 cup of sugar in a small saucepan, then pour over top of the cake.
15
Bake at 350F (180C) F approximately 50 minutes until bubbly and the cake is firm to the touch.
16
Let cool slightly before serving.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 pounds raspberries, frozen, 1/2 cup sugar, 1/2 cup butter or half butter and half canola or olive oil, 3/4 cup sugar, and more.

Yes, Raspberry 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.

Raspberry Pudding Cake

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