Spiced Pudding Cake Recipes

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

Steps:

• In a large bowl, cream 1/2 cup softened butter and sugar until light and fluffy. Add egg and beat well; then beat in molasses.
• Combine flour, baking soda, spices and salt in a small bowl. Add flour mixture to the creamed mixture alternately with the 1 cup of water, beating well after each addition.
• Transfer batter to a 9x13" UNgreased baking pan. Sprinkle batter with brown sugar.
• In a microwave, heat 1 1/2 cups water and 1/4 c butter, until butter is melted. Carefully pour this mixture over the batter in the pan.
• Bake at 350F for 35-40 minutes or until a toothpick inserted near center comes out clean.
• Serve WARM. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
• Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.

Steps:

• Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
• Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
• Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
• Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

Steps:

• Butter a 10 cup (2.5 L) casserole dish.
• Combine all dry pudding ingredients in a large bowl.
• Add raisins, then stir in milk and vanilla.
• Pour into casserole.
• Sauce: Reuse mixing bowl (no need to wash).
• Mix brown sugar, spices, vanilla, butter, and boiling water.
• Pour over pudding in casserole dish.
• DO NOT STIR.
• Bake, uncovered, in centre of oven for 30-35 minutes.
• Let stand 10 minutes before serving to thicken sauce slightly.