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With Salt and Wit

Laugh Often. Eat Well.

55 November 20, 2015 30 Minute Recipes

Gooey Sugar Cookie Caramel Pudding Cake

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

Consider this your warning.

A warning that you will forget your ability to share. Your warning that you will want to devour every last bit without thinking about sharing with your loved ones.

I speak from experience.

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

I have been dying to make a pudding cake for so long. And kicking myself that I haven’t until now. It’s 100% gooey perfection.

While the name is ‘pudding’ cake, it has not much in common with pudding. Don’t ask me why or where the name came from, I just happily enjoy every bite. Rather, the base is a homemade, golden caramel sauce that thickens while it bakes. Pure gold. On top of that, is a puffy, sweet cake.

Ohmygawd. Obsessed.

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

So, let’s chat about this caramel sauce. It can’t be any easier. It starts by heating up coconut sugar (or you can use brown sugar) , water, and coconut oil. You could swap butter here, but in order for me to think, and therefore consume by far more than I should, I make little, healthy swaps. I highly suggest it plus there is no coconut flavor. Coconut oil is all the rage right now, anyway!

After we bring the caramel ingredients to a boil, just pour it into your baking dish. It will not be thick but no worries. It will thicken in the oven! Once it bakes, it becomes ooey, gooey and incredibly addicting.

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

The topping of the pudding cake is no ordinary cake. It is more of a sponge-like cake that is airy and light which is the perfect pair to the decadent caramel sauce. And not to mention it is made with Sugar Cookie coffee creamer. Pretty much the best thing that has happened to my coffee. It’s sweet, creamy and tastes like cookies and frosting swirling around my coffee cup. Something I will never complain about!

The cake batter is rather thick so drop it over the caramel sauce but don’t worry too much about spreading it out evenly. It magically takes care of itself while baking.

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

I am telling you. This cake has red flags all over it. But who am I to ever pay attention to those?

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

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Gooey Sugar Cookie Caramel Pudding Cake

This Sugar Cookie Caramel Pudding Cake is a warm, sugar cookie cake sitting on top of a layer of gooey caramel! An irresistible and easy dessert!

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 6

Author:

Megan

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Ingredients

    Caramel:
  • 1/2 cup Coconut Sugar (or brown sugar)
  • 1 cup water
  • 2 tablespoons coconut oil
  • Cake:
  • 1 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup packed coconut sugar
  • 1/4 cup coconut oil, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 cup International Delight Frosted Sugar Cookie Creamer or Natural Vanilla Creamer
  • To serve, Vanilla Ice Cream, if desired

Instructions

  1. Preheat oven to 350º F. Spray a 8x8 baking dish with non-stick cooking spray. Set aside.
  2. Caramel:
  3. In a medium saucepan, combine the coconut sugar or brown sugar, water and coconut oil. Heat to boiling then remove from heat. Add to prepared baking dish, spreading out evenly. It will be very watery.
  4. Cake: In a medium bowl, combine the flour, baking powder, salt and cinnamon. Whisk to combine.
  5. In a stand mixer or large mixing bowl, cream together the coconut sugar and coconut oil until creamy.
  6. Stir in vanilla.
  7. Stir in 1/2 of the flour mixture, followed by 1/2 of the creamer. Once just combined, add the remaining flour and creamer.
  8. Spread the batter evenly over the caramel. It is okay if it isn't perfectly spread out. It will spread out during baking.
  9. Bake for 18-22 minutes, or until cake is set.
  10. Remove from the oven, and serve immediately, topped with ice cream if desired.
7.8.1.2
307
https://withsaltandwit.com/gooey-sugar-cookie-caramel-pudding-cake/

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

This conversation is sponsored by International Delight. The opinions and text are all mine.

55

Categories: 30 Minute Recipes Tags: cake, caramel, cookie, dessert, easy, entertaining, holiday, sugar cookie, truvia

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Reader Interactions

Comments

  1. Sarah @Whole and Heavenly Oven says

    November 20, 2015 at 7:16 am

    I'm totally gonna be a rebel and ignore the red flags and just dive right into this cake. All that perfect gooey caramel = GAH!!! Serious drooling going on over here, Meg!
    Reply
    • Meg says

      November 21, 2015 at 6:02 pm

      I love the rebel kind! Ha! Thanks Sarah!!
      Reply
  2. Faith (An Edible Mosaic) says

    November 20, 2015 at 8:48 am

    Oh my gosh, lady! All I can say is pass me a spoon. I'm tempted to make this RIGHT NOW, and literally the only thing stopping me is that I'm scared I'll eat the whole thing myself, lol!
    Reply
    • Meg says

      November 21, 2015 at 6:01 pm

      Oh gosh...I had to restrain myself ;) Thanks Faith!
      Reply
  3. Julie @ Tastes of Lizzy T says

    November 20, 2015 at 10:02 am

    Oh my goodness. This is everything I've ever wanted in a dessert! Pinned!
    Reply
    • Meg says

      November 21, 2015 at 6:01 pm

      I second that ;) Thanks so much Julie!
      Reply
  4. Matthew From Nomageddon says

    November 20, 2015 at 11:40 am

    This looks so good and so simple!
    Reply
    • Meg says

      November 20, 2015 at 3:50 pm

      You got that right! Thanks Matt!
      Reply
  5. Mariah @ Mariah's Pleasing Plates says

    November 20, 2015 at 12:11 pm

    I didn't even know there was a sugar cookie coffee creamer! This cake looks sinfully good! Now I am craving sweets and it is only 10am! HELP!
    Reply
    • Meg says

      November 20, 2015 at 3:50 pm

      Oh girl....You need it! it is sooo good!
      Reply
  6. Julia says

    November 20, 2015 at 12:18 pm

    I love skillet cakes and cookies. This would be right up my alley! A big scoop of ice cream and a warm piece of that cake!
    Reply
    • Meg says

      November 20, 2015 at 3:50 pm

      Aren't they so good?! And I will join you...thanks Julia!
      Reply
  7. Dani Mendocha | Styled Variety says

    November 20, 2015 at 4:27 pm

    This looks delicious! Caramel is the best :) Dani | www.styledvariety.com
    Reply
    • Meg says

      November 21, 2015 at 6:01 pm

      Thank you so much Dani! And I agree, caramel is the best!
      Reply
  8. Malinda @ Countryside Cravings says

    November 20, 2015 at 9:00 pm

    OMG!! I died at those photos!! I need this in my life right now!! It looks so good and full of caramel, one of my favs!!!!!
    Reply
    • Meg says

      November 21, 2015 at 6:00 pm

      Well thank you Malinda! I bet that babe would love it too ;)
      Reply
  9. Nutmeg Nanny says

    November 21, 2015 at 1:58 pm

    Whoa whoa whoa I want this dessert! I love that it's all ooey and gooey in that skillet. Pass one my way :)
    Reply
    • Meg says

      November 21, 2015 at 6:00 pm

      Just makes you want to dive into that ooey gooeyness right?!
      Reply
  10. Cyndi - My Kitchen Craze says

    November 21, 2015 at 6:48 pm

    Oh my!! This looks phenomenal! I'm on my way over k. Please save me some or get ready to make some!! PS I'll hold the baby while you bake away. Hehe!! Oh and I'll bring the wine...deal? Yum!!
    Reply
    • Meg says

      November 22, 2015 at 1:09 pm

      Oh my word. That all sounds wonderful!!! Patiently awaiting ;)
      Reply
  11. Krista @ Joyful Healthy Eats says

    November 23, 2015 at 8:21 pm

    Yeah pretty sure I would devour the whole thing and not share one bit of it!
    Reply
    • Meg says

      November 25, 2015 at 6:25 am

      Glad I'm not the only one! thanks girl!
      Reply
  12. Joan says

    April 30, 2016 at 8:08 pm

    Just made this and it turned out perfectly!!! I admit I was skeptical at first, pouring batter into what essentially looked like a cake pan full of sugar water, and putting it in the oven. But it came out like a giant soft snicker doodle with thick, gooey caramel bubbling over. This recipes is incredible, thank you!
    Reply
    • Meg says

      May 2, 2016 at 7:40 am

      Oh you made my day! Isn't it crazy how it turns out! So glad you gave it a try. Thanks Joan and have a wonderful week!
      Reply
  13. Kat says

    August 19, 2016 at 2:36 pm

    Is there something i can usin place of the creamer? I can't find any.
    Reply
    • Meg says

      August 19, 2016 at 3:25 pm

      Hi Kat, I would say just a vanilla creamer would be great!
      Reply
  14. Aimee B. says

    October 3, 2017 at 12:39 am

    Wow, this looks amazing! I have a question about the pan you used. The directions say and 8X8, but it looks like you used a skillet. What size skillet did you use? And how long did you bake it for, or is it the same baking time? Can't wait to try this! Thanks!! :)
    Reply
    • Meg says

      October 4, 2017 at 3:05 pm

      Hi Aimee! I used a cast iron skillet more for visual appeal, And if you use a larger skillet, you will have to cook for less as it will be thinner. Hope you enjoy!
      Reply
  15. KK says

    May 24, 2018 at 11:59 pm

    I just made this and it was absolutely delicious. Used a cast iron pan and increased bake time by 5 min and it was perfect. So simple and quick.
    Reply
    • Meg says

      June 4, 2018 at 8:40 pm

      Love hearing that! Thanks so much for letting me know!
      Reply
  16. B. Rose says

    March 25, 2019 at 12:09 am

    Hey Meg! I was wondering was it the large siZe cast iron(the normal kind)...? Or what if it’s a smaller cast it? Thank you the recipe. Can’t wait to hear from you.
    Reply
    • Megan Kohrs says

      May 5, 2019 at 11:37 am

      I did make these in smaller cast iron skillets but you can make them in a regular and bake a bit longer!
      Reply
  17. Kenny says

    April 29, 2020 at 11:54 am

    What size skillet are you using? I have a 12.5 inch skillet, will that work?
    Reply
    • Megan Kohrs says

      April 30, 2020 at 8:04 pm

      Hi Kenny! I used a smaller skillet like a 7 or 8in but in the directions, I state an 8x8 would work great!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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