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Raspberry Fudge Pudding Cake



  • 2 (10 ounce) packages frozen red raspberries in syrup, thawed
  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/3 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • Vanilla ice cream, optional

Sweetened Whipped Cream

  • 2/3 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Heat oven to 350 degrees F.
  2. Cake: Drain thawed berries, reserving 3/4 cup syrup. Set aside.
  3. In a bowl combine flour, 1 tablespoon cocoa powder and baking powder; set aside.
  4. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
  5. Add 1/2 cup brown sugar and the vanilla extract; beat until well combined.
  6. Alternately add flour mixture and milk, beating until smooth after each addition.
  7. Spread batter in a greased 2-quart square baking dish.
  8. Spoon drained raspberries over batter.
  9. Pour raspberry syrup on top.
  10. Combine remaining 1/3 cup brown sugar and 2 tablespoons cocoa powder; sprinkle evenly over batter.
  11. Bake about 40 minutes or until wooden pick, inserted about 1/2 inch into cake portion, comes out clean.
  12. Cool about 1 hour on a wire rack.
  13. Serve warm with sweetened whipped cream or ice cream.
  14. Sweetened Whipped Cream: In a small chilled mixing bowl combine whipping cream and sugar and vanilla extract. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not over-beat.

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