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.
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.
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.
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.
I am telling you. This cake has red flags all over it. But who am I to ever pay attention to those?
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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
Save RecipeIngredients
- 1/2 cup Coconut Sugar (or brown sugar)
- 1 cup water
- 2 tablespoons coconut oil
- 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
- Preheat oven to 350º F. Spray a 8x8 baking dish with non-stick cooking spray. Set aside.
- 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. - In a stand mixer or large mixing bowl, cream together the coconut sugar and coconut oil until creamy.
- Stir in vanilla.
- Stir in 1/2 of the flour mixture, followed by 1/2 of the creamer. Once just combined, add the remaining flour and creamer.
- Spread the batter evenly over the caramel. It is okay if it isn't perfectly spread out. It will spread out during baking.
- Bake for 18-22 minutes, or until cake is set.
- Remove from the oven, and serve immediately, topped with ice cream if desired.
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.
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