mmmm perfect for me! I love cinnamon and this was so good. I didnt make it exactly just bc i didnt have enough sugar. so i think i used about 3/4 cup white sugar and probally the same in brown sugar. Because I didnt have enough brown sugar used one cup water and same amount of butter. I thought it was sweet enough this ways as well. Used half whole wheat flour and added 1/2 tsp pumpkin spice and full amount of cinnamon. Oh ya and I also used unsweetened almond breeze instead of milk since I cant have dairy so very easy to make this recipe VEGAN! Ok so bad about to have slice number 3

Took others advice from the start & reduced both white & brown sugar. I used 3/4c white & 1c brown in the recipe. This is an easy cake to make & good both warm & cold. I will use more apple though & put some in the cake batter. My husband wanted to rate this higher, but told him 5 is tops.

This was pretty good! From a previous bad experience that I had with a pudding cake - not sure if it was due to high altitude and the recipe needing an adjustment, I added an extra 1/2 cup flour just in case. Except for it bubbling over the top of the pan and making quite a mess (on a tray that I placed under it just in case it did that), I didn't have any problems with it. I added raisins, too, and served it with a Sunday brunch.

This is a quick dessert but much too sweet! The apple flavor is over-powered by the rich caramel sauce.

I had a craving for something easy and cinnamon last night, so I whipped this up. I'd never heard of pudding cake, so I didn't know what to expect, I just went from the reviews. It seemed weird how the ingredients (no eggs, no oil) could turn into some kind of cake, but it sure did! I gave it a shot and it's OUTSTANDING. It kinda reminded me of a big warm muffin with sauce. I didn't have any fruit, but I think I would try to add them if I made this again - just for the variation. This would be a great brunch recipe!

I was searching through for another cinnamon recipe and this seemed to fit -the whole brown syrup thing sounded a little, well a lot fattening so I just skipped it and made the batter, it was really quite nice-it was more like bread than cake, you could even butter it plus it wasn't too sweet, the pieces I wanted a little extra sweetness too, I buttered and put a little bit of cinnamon/white sugar on top.

As far as pudding cakes go, I still like the ones from Paula Deen best but this was pretty good. I doubled the recipe and used a 9 x 13 pan. I followed the recipe exactly except I added a tsp of real vanilla extract to the sauce part before I poured it over the batter. I also used fresh peeled diced peaches instead of apples and nuts because I had peaches on hand. The larger pan took 45 minutes to cook but turned out like a yummy bread pudding with rich caramel sauce.Pretty tasty! The peaches were great in this. I will try it in the fall with apples and I might try using apple cider instead of water when making the sauce to make it extra apple flavored.

This recipe was delicious. I made it for my parents' anniversary and they loved it. One suggestion they gave me however was to increase the apples and decrease the sugar. As other reviewers have said, this recipe came out to be a little too sweet and too rich. Still delicious and I'm sure with these modifications it'll be even more delicious! Thanks for sharing!

I made with whole wheat flour and topped with apples and raisins. Our family has a sweet tooth, but this is VERY sweet. Suggest to use less sugar in the sauce. Recommend to serve with alot of ice cream and a little cake.

A BIG hit! Rich caramelly sauce and sweet cinnamon cake in a down-home and EASY dessert. I had my parents over for dinner and after dessert, my Mom said "this is a keeper". I think I will modify the dish slightly next time I make it. I will double the apples and stir them into the batter rather than leave them on top. I didn't have any problem with the sauce boiling over, I used a square pyrex dish and it was just the right size. Also, it's not as good at room temperature or reheated as it is warm from the oven, so plan accordingly.

YUM! This was the first time I have ever made a cake like this (I'm glad I read the other reviews or I would have been very worried about the consistency of the batter). It tasted more like bread pudding to me (and that isn't a bad thing!). I loved the way it looked when all of the apples and nuts cooked up. And, of course, it was soooo simple to make--something with ingredients I generally always have on hand.

Excellent! Thanks Matthew for sharing a family treasure. It was great the way it was, just as written. I made it twice, once as written, and once with a cut back to about 3/4 C white sugar and 1 1/2 C brown sugar. Both came out excellent with the second time being just a little less sweet. Baking for 35 minutes was perfect. I think some of the variations in oven cooking temperatures have a bearing on how the results turn out for some. I calibrate my oven to a digital thermometer occasionally to make sure it is working correctly. This recipe was quick and easy to make with ingrediants that are usually available in every kitchen and tastes like a lot more work than it is, my kind of recipe. Yummy!!

I made this recipe as a finale for a Jambalaya dinner and it was a great hit. Mind you, I substituted whole grain flour for the white and I added 1/4 cup bourbon to the sauce ,just before pouring it over the batter. I used apples, no nuts, and we served it with ice cream. Fabulous. Next time I'll make more sauce to have for the ice cream because there's no sauce left for the leftovers. Your grandmother was right (aren't they always?) This is a very easy to make keeper. Made this again on 4 Dec but had some problems. Now I understand some the previous negative reviews. It is very important not to overbake this as the sauce sort of turns to jelly, not very appetizing. I added some sweetened dried cranberries, Craisins, doubled the amount of apple and put them in with the dry ingredients. Baked it in a larger pan, but I should have taken it out at the 35 minute mark, instead I left it for 40 and the sauce was not very nice.

Very very very sweet - the sauce that is made isn't really a pudding, more like a loose sweet sweet caramel sauce. The recipe 'worked', but I don't think I'll make it again.

This was really good. When warm, it goes well with ice cream.

This was ok. I would suggest baking for 55 minutes. I would also suggest cutting the brown sugar by 1/2 cup. (I don't like overly sweet things. So I really don't think this is the recipes fault.) It had a nice flavor though. I used 3 teaspoons of apple pie spice instead of cinnamon just because I like it more. However I will use less next time because those spices are stronger than cinnamon alone. I used apple sauce instead of apples, this I liked because it make the sauce really thick. I will make it again. It is quick, and it serves my sweet tooth quite handsomely. I love bread pudding and this is more reasonable to make. I also want to use raisins next time.