Orange-Caramel Pudding Cake

Orange-Caramel Pudding Cake + enlarge image
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6 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
25 mins
Cool:
45 mins
Cook:
4 hrs 30 mins to 5 hrs (low)
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Orange-Caramel Pudding Cake

Ingredients
 
Nonstick cooking spray
1
teaspoon baking powder
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/2
cup milk
2
tablespoons butter, melted
1/2
1/4
cup dried currants or raisins
3/4
cup water
3/4
cup orange juice
2/3
cup packed brown sugar
1
tablespoon butter
 
Caramel-flavor ice cream topping
 
Sweetened whipped cream (optional)

Directions

  1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
  2. In a medium bowl, stir together flour, granulated sugar, baking powder, cinnamon, and salt. Add milk and melted butter; stir just until combined. Stir in 1/2 cup pecans and currants. Spread batter evenly in the prepared cooker.
  3. In a medium saucepan, combine the water, orange peel, orange juice, brown sugar, and 1 tablespoon butter. Bring to boiling, stirring to dissolve brown sugar; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour over mixture in cooker.
  4. Cover and cook on low-heat setting for 4 1/2 to 5 hours. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 45 minutes to cool slightly.
  5. To serve, spoon pudding cake into dessert dishes. Top with caramel topping and additional pecans and if desired, whipped cream.

Nutrition Facts

(Orange-Caramel Pudding Cake)
    Per serving:
  • 390 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 23 mg chol.,
  • 255 mg sodium,
  • 61 g carb.,
  • 2 g fiber,
  • 42 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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