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Raspberry Pudding Cake


Looks great, tastes great. It is best to place it on a cookie sheet covered with foil in case there is any boil over when baking. This is a restaurant quality recipe, absolutely yummy.













Trans-fat Free


1 ½ pounds raspberries, frozen
½ cup sugar
½ cup butter
or half butter and half canola or olive oil
¾ cup sugar
2 large eggs
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
or half whole wheat and half white flour
1 ½ teaspoons baking powder
teaspoon salt
½ cup milk


Thaw and drain the raspberries, reserving the juice.

Add enough water to the juice to make ¾ to 1 cup.

Well grease an eight inch square metal baking pan. Set aside.

Toss the raspberries with ¼ cup of sugar in a large bowl and set aside.

Cream butter with ¾ cup sugar in a large bowl until light and fluffy.

Beat in the eggs one at a time. Add the vanilla extract.

In another bowl whisk together the flour, baking powder and the salt.

Mix ⅓ of the flour mixture with the butter and sugar, then mix in ⅓ of the milk. Do this 3 times until well blended.

Preheat the oven to 350℉ (180℃).

Add the raspberries to the prepared baking dish then the cake mixture on top, smoothing out with a spatula.

Boil the reserved raspberry juice with the remaining ¼ cup of sugar in a small saucepan, then pour over top of the cake.

Bake at 350℉ (180℃) F approximately 50 minutes until bubbly and the cake is firm to the touch.

Let cool slightly before serving.


* not incl. in nutrient facts

Add review




Edinburgh, United Kingdom
 9 months ago

great pudding but i couldnt bring myself to pour the juice over the pudding batter before putting it in the ovenas i thought it would ruin it! Does it work that way?

Toronto, Canada
 9 months ago

I regret adding the "juice" and wouldn't do it again. The cake was not done in the centre and I think the juice just pooled there and prevented it from baking. I will skip that step in future.

 7 months ago

Wasn't cooked in middle and I didn't use juice overtop

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 32037% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 143mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 0%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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