Caramel Pudding Spice Cake

Prep Time
Cook Time
1h 5m
Ready In

"This cake was a collaboration w/my friend (Magga) here in Iceland whose 2 daughters are lactose-sensitive. The goal was to avoid any dairy ingredients. Magga gave me her lactose-free spice cake recipe & I expanded it. We wanted a safe dessert for her girls that did not make them feel deprived. It was clear from its debut that we had a winner & it is now our go-to dessert for all special occasion meals shared w/them. I do not frost this cake. I have dusted it lightly w/powdered sugar or brushed the turned-out surfaces w/a light caramel or butterscotch glaze. The emphasis is on prep-made-easy, so a ready-to-use ice cream topping sauce is used as an ingredient for the cake & as the glaze. I also make it 1-2 days ahead of intent to serve. It works well & frees the oven for other parts of the meal. Enjoy! (Edited to Add: Pls read NOTE #2 at the end of Prep Steps)"

Original recipe yields 16 servings


  • Serving Size: 1 (83 g)
  • Calories 237.3
  • Total Fat - 11.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 40.4 mg
  • Sodium - 193.3 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 1.1 g
  • Sugars - 13.7 g
  • Protein - 4.3 g
  • Calcium - 47.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F.

Step 2

Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.

Step 3

Gradually stir dry ingredients into wet ingredients until batter is smooth (May use a hand-held blender at a low speed as I do).

Step 4

Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (This recipe makes a large cake & my large spring-form baking pan measures 11 in wide & 2.5 in deep).

Step 5

Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve.

Step 6

Dusting w/powd sugar should be left until just B4 dessert is served so it will be fresh. If you plan to glaze the cake, that can be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.

Step 7

To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 large portions or 16 smaller portions.

Step 8

NOTE #1 – Oven times can vary, so I suggest checking for doneness at 50 min & re-check at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 min.

Step 9

NOTE #2 - This yr (2017), I "played" w/this recipe a bit & can tell you it was excellent w/the addition of walnuts & dried cranberries. These adds did not violate the intent of the recipe, but did add visual elements plus flavor & texture that were well-rec'd.

Tips & Variations

  • Portable mixer or immersion blender
  • Parchment paper to line the large spring-form baking pan



Very moist cake and lots of flavor. I used butterscotch. I think using chocolate syrup and pudding would also work. I also used the walnuts option, but was out of cranberries. I cut recipe in half and used a 7" springform, so mine wasn't quite as high (I cut baking time by ten minutes). Served with a dollop of vanilla yogurt.

review by:
(10 Jun 2019)


The flavour of this cake is to die for, and gets even better the next day. could not find pumpkin pudding mix so I had to settle for butterscotch, I've actually mad it quite a few times but just getting around to adding my review, everyone should make this cake it's a winner, I thank you twissis for posting your amazing cake recipe here!

review by:
(4 Mar 2015)