Reviewed: Apr. 24, 2012

I made this cake with butter instead of shortening and added a dusting of cinnamon over my apples, but otherwise followed the recipe. This is outstanding -- I already have a favorite upside-down-cake recipe, but wanted to try this one because of the "pudding" name to see if there was a difference. There is -- this cake is MUCH softer and moister than a traditional upside down cake. I can't quite explain it -- it's not like it's wet or anything, but it's so moist that it is definitely a unique addition to my recipe box. Thank you for sharing!

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Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Mar. 26, 2012

I thought this was okay. Good part was it was pretty easy to make and looked nice. Bad part is that I thought it had a weird taste. Not sure if it was too much baking powder maybe? Anyway, I would have given it 3 stars because I didn't love it but most of the people who I made it for really liked it. Anyway, one complaint about the proportions. I doubled it to make in a 9X13 but 6 apples was WAY, WAY too many. Probably 3 would have been enough. I also reduced the sugar for the cake part and it was more than enough. But that's a matter of taste.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

great recipe! I used pineapple instead of apples and added a little pineapple juice to the batter. Also reduced sugar to 3/4 C.

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Reviewer:

adamr99

Cooking Level: Intermediate

Home Town: Kiel, Wisconsin, USA

Living In: Krakow, Lesser Poland, Poland

Reviewed: Nov. 2, 2011

I made this and the other reviews were right, it does not last long. My husband and my 3 children and I loved it!!! It was very moist. I did follow the recipe to a tee, and I didn't think it was too sugar-y. I didn't have any sauce or ice cream to go with but that only would of made it even better than it already was. Thanks for the great recipe!

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Reviewer:

gardne428

Cooking Level: Beginning

Reviewed: Oct. 30, 2011

sweet and crispy outside, warm and smooth inside, love it a lot!

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Reviewer:

@mber

Reviewed: Oct. 23, 2011

I just made this as per the instructions, I used frozen apple slices. Not sure what went wrong, I thought it was cooked after 40 minutes, the cake was nice and brown and tester was dry when I tried it in several places but when I turned it over onto the serving plate it was not cooked on the top, the batter was still runny. Needless to say, I salvaged what cooked parts that I could and the taste and texture were amazing. Will try it again sometime. I have been baking for 45 years and this is a first. got a good laugh and 4 small portions of desert.

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Reviewer:

cecilia

Reviewed: Oct. 11, 2011

Made with pineapple. Doubled butter & brown sugar in pan, rest as written. Really good!

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Reviewer:

laura

Reviewed: Sep. 23, 2011

This recipe is so delicious I made it twice this week already. The first time I used apples , second time I used Nectarines. Just marvelous, this recipe is a keeper, thank you for posting.

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Reviewer:

mwils33

Reviewed: Sep. 13, 2011

Amazing!! My family LOVED this and I will be making it over and over. Thank you!

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Reviewer:

Mrs_Jericho

Cooking Level: Beginning

Home Town: Manchester, Lancashire, England, U.K.

Reviewed: May 1, 2011

Wonderful! Easy, fast & delicious! I made them in individual ramekins - had them warm with fresh cream. Husband raved about it and said that it could simply come from a fancy restaurant. I reduced white sugar but generous on brown sugar & butter. Will make this again and again with different fruits as it is so versatile. Thank you for the recipe.

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