Salted Caramel Pudding Cake

Published on Updated on July 26, 2023 in Desserts
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This Salted Caramel Pudding Cake is moist, flavorful, and the perfect blend of salty and sweet!

Love caramel? These Caramel Stuffed Snickerdoodles are a favorite! Or give this Banana Bread with Caramel Apple Streusel Topping a try next!

Pudding Cake is one of the easiest desserts you can make. Made with just a handful of pantry staples, then topped with a delicious, salted caramel sauce, you have to give this recipe a try!

Why You Will Love This Pudding Cake Recipe

  • Easy to make, using pantry staples
  • So moist & flavorful
  • Perfect balance of sweet and salty
  • One of the best no-fail cake recipes

How to Make Salted Caramel Pudding Cake

  1. Cake – First, make your cake batter. You will add the sweet cream butter and sugar in a bowl. Use an electric mixer to cream the two together – about 4 minutes. Increase the mixer speed to high and add the pudding mix. Whip until blended. Add each egg, one at a time, beating after each addition. Add the milk, oil, and vanilla together in a small bowl. Whisk to combine. Stir as you add the milk mixture to the butter mixture until completely blended. Set aside. Whisk the flour, cornstarch, baking powder, and salt together. Slowly add the dry mixture to the wet ingredients with an electric mixer set on low. Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms. Remove the electric mixer and use a rubber spatula to completely blend everything together. Do not over mix. 
  2. Bake – Preheat your oven to 350 degrees. Prep a 9 inch bundt pan with non-stick baking spray. Once your cake batter is made, scoop the batter into the prepared bundt pan. Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven. Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean. Set on the counter to cool while still in the pan for 15 minutes. Turn the bundt cake upside down on a cookie rack. If the cake doesn’t come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely. 
  3. Sauce – With a medium pot set on medium heat whisk together the butter, sugar, and heavy cream. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes. The sauce will thicken and become dark in color. Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes. Divide the sauce in half. Set one half aside. Add powdered sugar and salt to the other half of the sauce. Using an electric mixer on a high speed, whip until a thick glaze forms. If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze. Pour this over the top of the cake. Allow to set. Drizzle the other half of the sauce over the top of the cake. 

Why should you add pudding mix to cake?

Adding a small box of pudding mix into a cake mix, homemade or boxed, adds additional moistness, and flavor, and creates a denser texture.

How do I know if my cake is done?

Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven. Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean. 

Can I sub in a boxed cake mix?

Yes! Simply replace the ingredients in the cake with a boxed cake mix and the ingredients required on the box. Just be sure you still add the box of pudding mix and the sea salt to the cake batter prior to baking. I would recommend plain white or vanilla cake mix if you decide to go that route. Though, a salted caramel chocolate pudding cake sounds pretty delicious too!

More Cake Recipes:

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Salted Caramel Pudding Cake

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Description

Salted Caramel Pudding Cake is moist, flavorful, and the perfect blend of salty and sweet!

Ingredients

Scale

Pudding Cake

  • 3/4 cup sweet cream butter (softened)
  • 1 1/2 cups granulated sugar
  • 1 5oz box instant caramel pudding mix
  • 4 large eggs
  • 1 1/4 cup whole milk
  • 1/3 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt

Salted Caramel Sauce

  • 1/2 cup sweet cream butter
  • 1 cup light brown sugar (packed)
  • 2/3 cup heavy whipping cream
  • 1 cup powdered sugar (sifted)
  • 1/2 teaspoon sea salt

Instructions

Pudding Cake

  1. Preheat your oven to 350 degrees. Prep a 9-inch bundt pan with non-stick baking spray. 

  2. Add sweet cream butter and sugar in a bowl. Use an electric mixer to cream the two together. (about 4 minutes) 

  3. Increase the mixer speed to high and add the pudding mix. Whip until blended. 

  4. Add each egg, one at a time, beating after each addition. 

  5. Add milk, oil, and vanilla together in a small bowl. Whisk to combine. Stir as you add the milk mixture to the butter mixture until completely blended. Set aside. 

  6. Whisk the flour, cornstarch, baking powder, and salt together. Slowly add the dry mixture to the wet ingredients with an electric mixer set on low. Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms. Remove the electric mixer and use a rubber spatula to completely blend everything together. Do not over mix. 

  7. Scoop the batter into the prepared bundt pan. Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven. Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean. 

  8. Set on the counter to cool while still in the pan for 15 minutes. After the 15 minutes, turn the bundt cake upside down on a cookie rack. If the cake doesn’t come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely before adding the salted caramel sauce. 

Salted Caramel Sauce

  1. With a medium pot set on medium heat, whisk together the butter, sugar, and heavy cream. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes. The sauce will thicken and become dark in color. 

  2. Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes. Divide the sauce in half. Set one half aside. 

  3. Add powdered sugar and salt to one of the bowls of sauce. Using an electric mixer on a high speed whip until a thick glaze forms. If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze. Pour this over the top of the cake. Allow to set. 

  4. Drizzle the other half of the sauce over the top of the cake. 

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