Up-Side-Down Caramel Apple Cake Pudding

August 1, 2013 by Kenmore

I have always loved to bake and baking cakes has been a favorite since I was a young girl. I also love creating new recipes and finding ways to create something that has never been done before. I was inspired to make up this recipe by bread pudding. I decided to try using a baked cake instead of bread. I added other ingredients that I enjoy to create a new dessert sensation! It is versatile enough to make it with different flavors of batter with different toppings! Everyone that has tried this cake pudding absolutely loves it! It is very unique and so delicious!


preparation time
20 mins

cook time




2 cup all purpose flour

3.5 teaspoons baking powder

1 teaspoons salt

1.5 cup granulated sugar

0.5 cup shortening

6 eggs divided

1 cup milk

1.5 teaspoons vanilla extract divided

1.5 cup heavy whipping cream plus 1 tablespoon, divided

2 21-ounce apple pie filling

1 cup confectioners' sugar

0.33 cup butter

0.5 cup caramel ice cream topping



Preheat oven to 350 degrees F. Grease and flour a 13-9-inch baking pan. In a medium bowl, combine the flour, baking powder and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream sugar and shortening until light and fluffy. Add 3 eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in 1 teaspoon vanilla extract. Pour batter into the prepared pan. Bake at 350 degrees F. for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool completely. Cut into 1-inch cubes.


In a large mixing bowl, using a whisk, beat 1 1/2 cups heavy cream with the 3 remaining eggs. Add the cake cubes. Stir gently to coat. Allow cake cubes to absorb cream mixture for at least 5 minutes. Meanwhile, place apple pie filling over bottom of the 13 x 9-inch baking pan. Spoon cake batter over pie filling. Bake at 350 degrees F. for 30 to 35 minutes or until a knife inserted in center comes out clean.


In a medium bowl using an electric mixer, combine confectioners' sugar and butter on low speed until well blended. Add remaining 1/2 teaspoon vanilla and 1 tablespoon whipping cream. Continue to beat on medium speed for 1 minute more. Stir in caramel ice cream topping. To serve, spoon cake pudding into dessert bowls with apple filling on top. Spoon caramel topping over each serving. 16 servings


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