Gooey Cinnamon Pudding Recipe
- Cook Time: 45 Minutes
- Yield: 12 servings
- Cinnamon cake with a rich caramel sauce on the bottom!
Ingredients
Cake
- 2 tsp Ground Cinnamon
- 2 tbsp butter OR margarine, melted
- 2 cup flour
- 1 cup milk
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp Pure Vanilla Extract
Sauce
- 2 tbsp butter OR margarine
- 1/8 tsp salt
- 1 tsp Pure Vanilla Extract
- 2 cup brown sugar
- 1/2 cup water
- 1 tsp Imitation Rum Flavor
- 1 cup chopped pecans
Directions
- Preheat oven to 350ºF
- Sauce:
Combine brown sugar, water, butter and salt in a saucepan. Bring to a boil over medium heat; reduce heat and simmer 5 minutes. Remove from heat; stir in vanilla and rum extracts. Set aside - Cake:
Combine flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. Mix well. Combine milk, melted butter, and vanilla in a small bowl. Add liquid ingredients to the flour mixture; blend quickly. - Spread cake batter in a greased 13×9-inch cake pan. Pour sauce over top. DO NOT mix. Sprinkle pecans over the liquid
- Bake for 20 to 25 minutes or until the center bubbles up. Serve warm. Top with ice cream or whipped cream, if desired
