Reviewed: Sep. 15, 2008

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

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Reviewer:

HealthyFoodLover

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Aug. 12, 2008

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.

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Reviewer:

PPK

Living In: Watertown, South Dakota, USA

Reviewed: Jul. 15, 2008

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.

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Reviewer:

cmartcookie

Reviewed: Jul. 15, 2008

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

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Reviewer:

MARLENE13

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Reviewed: Jan. 10, 2008

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!

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Reviewer:

fallfares

Reviewed: Sep. 12, 2007

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.

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Reviewer:

Sarena

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Jun. 22, 2007

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.

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Reviewer:

cadensmom

Reviewed: Feb. 10, 2007

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!

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Reviewer:

Sahar

Reviewed: Feb. 4, 2007

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.

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Reviewer:

Lori C:

Cooking Level: Intermediate

Home Town: Goderich, Ontario, Canada

Living In: Port Perry, Ontario, Canada

Reviewed: Oct. 14, 2006

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.

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