Caramel Apple Pudding Cake is a delcious and cozy fall dessert. A moist nutmeg spiced cake that melts into a maple-y brown sugar pudding, topped with tender caramelized apples. Delicious served warm with a scoop of vanilla ice cream.

Caramel Apple Pudding Cake

When fall gives you apples, make a caramel apple pudding cake.

If you know me, you know I love a good pudding cake. With this being my sixth recipe on SS, I’m sure you had a clue. Pudding cakes are simple and nostalgic. And I thoroughly enjoy putting my modern spin on it over the years.

The recipe I’m sharing today might be my new favorite. Caramelized apples top a tender nutmeg spiced cake that melts into a maple brown sugar pudding. There are literally no words.

Caramel Apple Pudding Cake

Fall baking at its finest.

ingredients for Caramel Apple Pudding Cake

To Make This Caramel Apple Pudding Cake You Will Need:

for the cake:

  • unbleached all-purpose flour
  • granulated sugar
  • baking powder
  • nutmeg
  • fine salt
  • unsweetened applesauce
  • milk
  • unsalted butter
  • pure vanilla extract
  • light brown sugar
  • hot water
  • real maple syrup

for the apple topping:

  • butter
  • honeycrisp apples
  • water
  • brown sugar
  • maple syrup
  • cinnamon
  • fine salt

for serving:

  • toasted walnuts and/or pecans
  • powdered sugar
  • vanilla ice cream

dry ingredients in bowl

Spray a 3-quart baking dish with nonstick spray and Preheat your oven to 350°

In a large mixing bowl, measure and add 1-1/4 cup unbleached all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon nutmeg and 1/2 teaspoon fine salt.

whisked dry ingredients

Whisk to combine.

add wet to dry ingredients

Next, in a separate bowl, add 1/2 cup unsweetened applesauce, 1/2 cup milk, 1/4 cup (4 tablespoons) melted and cooled butter and 1 teaspoon vanilla extract. Whisk to combine.

Pour the wet ingredients into the dry and stir just until incorporated.

pour batter into prepared pan

Pour the batter into the prepared baking dish and spread evenly.

maple syrup, brown sugar and hot water combined

Then in a 2-cup liquid measuring cup add 1/2 cup light brown sugar, 1/2 maple syrup and 1/2 cup hot water. Whisk until the sugar has dissolved.

pour over batter

Pour the maple brown sugar liquid over the top of the batter. Do not stir! Place the baking dish on the middle rack of your preheated oven and bake for 35 to 40 minutes.

butter sizzling in a pan

Make The Apples:

Meanwhile, melt 2 tablespoons of butter in a 10-inch skillet over high heat.

add apples to sizzling butter

Once melted, add in 2 cored and sliced apples. I leave the peel on because I’m lazy and it’s pretty. But you do you!

cook with brown sugar, cinnamon, maple syrup and water

After 2 to 3 minutes, the apples should start to get some color. Reduce the heat to medium/medium-low and add in 1/4 cup water, 1/4 cup brown sugar, 2 tablespoons maple syrup, 1-1/2 teaspoons ground cinnamon and a pinch of fine salt.

sauteed apples

Stir and continue to cook until the apples are soft and the liquids are syrupy.

freshly baked pudding cake

Once the pudding cake is baked, carefully remove and use a wooden skewer to poke holes all over.

Caramel Apple Pudding Cake

Use a slotted spoon to top the cake with apples. Reserve any caramel leftover in the skillet.

Caramel Apple Pudding Cake

Sprinkle with toasted chopped walnuts (if desired) and a dusting of powdered sugar.

Caramel Apple Pudding Cake

Serve in bowls and top with a scoop (or two!) of vanilla ice cream.

Caramel Apple Pudding Cake

Drizzle with a little reserved of that apple-y caramel sauce and prepare to fall in love.

Caramel Apple Pudding Cake

This is life.

Click Here For More Pudding Cake Recipes!

Caramel Apple Pudding Cake

Enjoy! And if you give this Caramel Apple Pudding Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Caramel Apple Pudding Cake

Caramel Apple Pudding Cake
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Caramel Apple Pudding Cake

Caramel Apple Pudding Cake is a delcious and cozy fall dessert. A moist nutmeg spiced cake that melts into a maple-y brown sugar pudding, topped with tender caramelized apples. Delicious served warm with a scoop of vanilla ice cream.

Ingredients

FOR THE CAKE:

  • cup unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon grated fresh nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1/2 cup light brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup hot water

FOR THE APPLE TOPPING:

  • 2 tablespoons butter
  • 2 medium honeycrisp apples, cored and sliced
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons pure maple syrup
  • teaspoons ground cinnamon
  • pinch of fine sea salt

FOR SERVING:

  • 1/4 cup toasted chopped walnuts
  • powdered sugar, for dusting
  • vanilla ice cream, for serving

Instructions 

MAKE THE CAKE:

  • Lighly spray a 3-quart baking dish and preheat your oven to 350°.
  • In a large mixing bowl, measure and add unbleached all-purpose flour, granulated sugar, baking powder, nutmeg and fine salt. Whisk to combine.
  • Next, in a separate bowl, add unsweetened applesauce, milk, melted and cooled butter and vanilla extract. Whisk to combine.
  • Pour the wet ingredients into the dry and stir just until incorporated. Pour the batter into the prepared bakind dish and spread evenly.
  • Then in a 2-cup liquid measuring cup add light brown sugar, maple syrup and hot water. Whisk until the sugar has dissolved.
  • Pour the maple brown sugar liquid over the top of the batter. Do not stir! Place the baking dish on the middle rack of your preheated oven and bake for 35 to 40 minutes. Or until a tester is inserted and comes out with only a few crumbs attached.
  • Once the pudding cake is baked, carefully remove and use a wooden skewer to poke holes all over and allow to cool for 10 to 15 minutes.

MAKE THE APPLES:

  • Melt 2 tablespoons of butter in a 10-inch skillet over high heat. Once melted, add in the sliced apples.
  • After 2 to 3 minutes, the apples should start to get some color and soften a little bit. Reduce the heat to medium/medium-low and add in water, brown sugar, maple syrup, ground cinnamon and a pinch of fine salt.
  • Stir and continue to cook until the apples are soft and the liquids are syrupy.
  • Use a slotted spoon to top the cake with apples. Reserve any caramel leftover in the skillet.
  • Sprinkle with toasted chopped walnuts (if desired) and a dusting of powdered sugar.
  • Serve in bowls and top with a scoop (or two!) of vanilla ice cream and reserved apple caramel sauce.
Serving: 1g, Calories: 433kcal, Carbohydrates: 84g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 386mg, Fiber: 2g, Sugar: 76g