Caramel Apple Pudding Cake
This Caramel Apple Pudding Cake is soft, fluffy, and full of cozy fall flavor. As it bakes, the bottom transforms into a gooey, caramel-like pudding while the top stays tender and cake-like. Tart apples add brightness to every bite, balancing the sweetness perfectly. Served warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt, it’s the ultimate comfort dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the cake layer, giving it structure while keeping it soft and fluffy.
Baking Powder: Provides lift and helps the cake rise to a light, tender texture.
Salt: Enhances flavor and balances the sweetness in the cake.
Cinnamon: Adds warmth and spice that pairs perfectly with apples.
Apple Pie Spice (Optional): A cozy blend of fall spices that deepens the apple flavor.
Granulated Sugar: Sweetens the cake and helps create a tender crumb.
Milk: Keeps the batter moist while adding richness and body.
Greek Yogurt or Sour Cream: Adds moisture, tang, and a tender texture to the cake.
Vanilla Bean Paste or Extract: Infuses the cake with sweet, aromatic vanilla flavor.
Apples: Thinly sliced fresh apples provide a tart, juicy bite in every layer.
Brown Sugar: Used in the topping to create a caramelized, gooey base as the cake bakes.
Hot Water: Combines with the brown sugar and apple cider to create the pudding-like bottom layer.
Apple Cider: Adds cozy fall flavor to the topping and enhances the gooey sauce.
Maple Syrup: A natural sweetener in the salted caramel, adding depth and richness.
Almond Butter: Creates a creamy, nutty base for the homemade caramel.
Avocado Oil or Coconut Oil: Adds smoothness to the caramel and helps it drizzle beautifully.
Salt: A pinch of salt balances the sweetness and enhances the salted caramel flavor.
Why You’ll Love Caramel Apple Pudding Cake:
Warm and Cozy Dessert: Perfectly spiced and comforting, this pudding cake is made for fall and holiday gatherings.
Two Textures in One: The top bakes up soft, fluffy, and cake-like, while the bottom transforms into a gooey caramel pudding.
Fresh Apples in Every Bite: Tart, juicy apples add a refreshing balance to the rich caramel flavor.
Simple Ingredients: Made with pantry staples and fresh apples, no complicated steps required.
Easy to Serve: Bake it in one pan and scoop it out warm — rustic and fuss-free.
Perfect with Ice Cream: Serve with vanilla ice cream, salted caramel, and flaky sea salt for the ultimate sweet-and-salty finish.
Crowd-Pleasing Comfort Food: A nostalgic, family-style dessert that both kids and adults will love.
Versatile for Any Occasion: Equally fitting for a weeknight treat, fall dinner party, or Thanksgiving table.
Make-Ahead Friendly: Can be baked ahead and gently reheated, keeping both the cake and pudding texture intact.
Tips for Making Caramel Apple Pudding Cake:
Use Firm Apples: Choose apples like Granny Smith, Honeycrisp, or Pink Lady so they hold their shape and don’t turn mushy while baking.
Cut Apples Evenly: Dice apples into similar-sized pieces to ensure they bake through evenly.
Don’t Overmix the Batter: Stir the batter until just combined for a soft, fluffy cake texture.
Layer the Apples Well: Spread the diced apples evenly into the batter so every bite has fruit.
Sprinkle Brown Sugar on Top: A generous, even layer of brown sugar creates the base for the gooey caramel sauce as it bakes.
Pour the Hot Water + Apple Cider Mixture Gently: Slowly pour the hot liquid over the batter and brown sugar without mixing — this is what sinks to the bottom and transforms into the pudding-like layer.
Bake on the Middle Rack: Helps the cake cook evenly without over-browning the top.
Check for Doneness Carefully: The cake should look set on top but will still be gooey on the bottom — don’t overbake, or you’ll lose the pudding texture.
Let It Rest Briefly Before Serving: A 10-minute rest allows the pudding layer to thicken slightly while still staying saucy.
Serve Warm with Ice Cream or Whipped Cream: The contrast of hot pudding cake with cold toppings is what makes this dessert so special.
How to Store Caramel Apple Pudding Cake:
Room Temperature: This dessert is best enjoyed the day it’s made since the gooey pudding bottom sets as it cools. You can leave it covered at room temperature for up to 1 day, but it will be softer and saucier when served fresh.
Refrigerator: Store leftovers covered tightly or in an airtight container in the fridge for up to 4 days. The sauce will thicken slightly, but the cake will still be soft. Reheat gently before serving.
Freezer: Cool the cake completely, then portion into slices. Wrap each slice tightly in plastic wrap and foil or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual servings in the microwave for 30–45 seconds or in the oven at 325°F for about 10–15 minutes. Add a splash of milk or cream over the cake before reheating if you want to loosen up the sauce.
FAQs:
Q: Can I make this caramel apple pudding cake ahead of time?
A: Yes — you can prepare it a day in advance. Store covered in the refrigerator and reheat in the oven at 325°F until warmed through before serving.
Q: What kind of apples work best?
A: Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape well while baking and balance the sweetness of the caramel-like sauce.
Q: Do I really need to pour hot water and cider over the batter before baking?
A: Yes! This step is what creates the gooey caramel pudding layer at the bottom while the top bakes into a cake-like texture.
Q: Can I use just hot water instead of water and apple cider?
A: You can use only hot water, but apple cider adds a deeper apple flavor that makes the dessert more aromatic and cozy.
Q: Can I freeze caramel apple pudding cake?
A: Absolutely. Once cooled, portion into slices, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Q: How do I serve it for the best texture?
A: This pudding cake is best served warm, topped with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt.
Q: Can I make this dairy-free?
A: Yes — swap the butter for vegan butter and use a non-dairy milk in the custard base. The flavor will be slightly different but still delicious.
Q: Can I reduce the sugar?
A: You can cut the sugar slightly, but since part of it forms the caramel sauce, reducing too much may change the texture and gooeyness of the pudding layer.
Check out my other apple fall-inspired recipes:
Buttermilk Fried Apples with Homemade Crème Anglaise and Salted Caramel
Apple Fritter Donuts with Brown Butter Maple Vanilla Bean Glaze
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this caramel apple pudding cake. Happy baking!
