Warm Raspberry Pudding Cake with Vanilla Butter Sauce

Products Used

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.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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