Brown Sugar Pudding Cake Recipes

Steps:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.

Steps:

• Heat oven to 350ºF.
• Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
• Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
• Sprinkle with powdered sugar just before serving.

Steps:

• Preheat the oven to 350°F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulates sugar, the butter, the milk, and the vanilla, add the flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour the mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it.
• Serve the cake hot with the ice cream.

Steps:

• Stir together half-and-half, brown sugar, and cornstarch in a 2- to 3-quart heavy saucepan and heat over moderate heat, stirring occasionally, until sugar is dissolved and mixture is heated through (do not let boil).
• Whisk together yolks and salt in a medium bowl until smooth, then add hot half-and-half mixture in a slow stream, whisking. Return mixture to saucepan and cook over moderate heat, whisking, until mixture just reaches a boil, then boil, whisking, 1 minute (mixture will thicken). Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter and vanilla until butter is incorporated. Set bowl in a larger bowl of ice and cold water and chill, stirring frequently, until pudding is cool, about 10 minutes.
• Beat heavy cream with sour cream in a bowl with a whisk until mixture just holds stiff peaks.
• Divide pudding among 6 small bowls, then top each serving with a generous dollop of cream.

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
• Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Steps:

• Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
• Preheat oven to 350 degrees F.
• Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
• (Shorten to 2-3 minutes if using stand mixer).
• Add brown sugar and pecans and mix to combine well.
• Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
• Place bundt pan on wire rack and cool 15 minutes.
• Invert cake onto rack and slip pan off cake.
• Let cool on rack.
• Can be stored covered at room temperature.

Steps:

• preheat oven to 350°F.
• In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
• After this is done add cake mix beat on medium speed till well blended.
• Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
• Add the 3 Tbsp water blend, then fold in your pecans.
• Batter should be thick but will still pour slowly out of the bowl.
• Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
• Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
• IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
• When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
• Next move the pan into the freezer for 20 minutes.
• After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
• GLAZE:.
• In a sauce pan combine sugar, milk and butter.
• Cook over medium high heat stirring constantly, Mixture will start to boil.
• Boil mixture for 3 minutes stirring constantly.
• After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
• Drizzle the amount of Carmel glaze you want over cake.
• After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
• To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

Steps:

• Batter: With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
• In a bowl, combine the flour, baking powder, and salt. Set aside.
• In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
• Sauce: In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold. 

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• Tips : Freezes well.

Steps:

• In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.