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Warm Raspberry Pudding Cake with Vanilla Butter Sauce
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Warm Raspberry Pudding Cake with Vanilla Butter Sauce
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This Warm Raspberry Pudding Cake with Vanilla Butter Sauce is a deliciously easy way to impress your guests. No one would ever guess it started with a boxed cake mix! 
Prep time
0:15
Bake/Cook time
0:30 to 0:35
Yield
One 9X13 cake or 14 ramekins
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Warm Raspberry Pudding Cake with Vanilla Butter Sauce
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:30 to 0:35
Yield :
One 9X13 cake or 14 ramekins

INGREDIENTS

  • 1 (16.25 oz) box white cake mix
  • 1 (3.4 oz) box instant vanilla pudding (powder mix only)
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 4 large eggs
  • 2 pints fresh raspberries

Vanilla Butter Sauce

DIRECTIONS

  1. Preheat oven to 350°F. Grease one 9x13-inch baking dish or 14 individual 6 oz ramekins.
  2. In a medium bowl, combine cake mix, instant vanilla pudding, vegetable oil, milk and eggs. Whisking until smooth. Gently fold in raspberries.
  3. If using a 9x13-inch baking dish, pour batter into prepared baking dish and bake for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  4. If using individual ramekins, divide batter evenly into prepared ramekins (filling 3/4 full) and bake for 15-17 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  5. As soon as cake is finished baking, place butter in a large microwave-safe bowl. Melt butter in microwave (about 1 minute on high). Whisk in sugar and cook for 1 more minute on high and whisk again. Sugar should dissolve; if not heat for 30 more seconds and whisk again.
  6. Once sugar dissolves, quickly whisk in cream and vanilla extract until smooth. Let rest for 5 minutes.
  7. Serve cake with warm butter sauce and additional fresh raspberries.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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