Caramel Apple Sticky Pudding Cake

I absolutely adore making this Caramel Apple Sticky Pudding Cake when I’m in the mood for something cozy and indulgent. There’s just something about the combination of gooey toffee sauce and spiced cake that feels like a warm hug on a chilly day. I especially love baking this when we have friends over—it always disappears fast! The medjool dates and applesauce make the cake incredibly moist, while the toffee sauce adds a rich, buttery sweetness that’s irresistible. Plus, with Magnolia Star Vanilla Bean Paste, you know you’re getting top-notch flavor in every bite. This dessert is perfect for those moments when you want to impress without a ton of fuss.

• Decadent Flavor: The rich toffee sauce combined with spiced cake creates a mouthwatering experience that’s hard to resist.
• Moist and Tender: Medjool dates and applesauce ensure the cake is incredibly moist and soft, making each bite melt in your mouth.
• Perfect for Sharing: This cake makes a generous batch, so it’s ideal for gatherings or when you want to treat a crowd.
• Comforting Treat: With its warm spices and gooey sauce, this cake brings a comforting, homey feel to any dessert table.
• Easy to Make: Despite its indulgent taste, the steps are straightforward, so you can whip up this treat without a lot of hassle.

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Medjool dates
• Water
• Applesauce
• Flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Kosher salt
• Butter
• Light brown sugar
• Granulated sugar
• Vanilla Bean Paste
• Buttermilk (or dairy-free milk with white vinegar)
• Molasses
• Eggs
• Heavy cream
• Toffee sauce

1. Preheat your oven to 350°F and spray a 9×13 cake pan with nonstick baking spray.
2. In a small pot, cook the chopped dates and water over medium-low heat until they form a paste. Stir occasionally.

3. In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar. Mix in the eggs one at a time. Then add vanilla bean paste, molasses, applesauce, date paste, and buttermilk.
4. In another bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add this to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean and the top is golden brown. Let the cake cool partially.

6. In a medium pot, heat the cream, vanilla bean paste, molasses, and brown sugar until it turns a light golden color. Let the sauce cool slightly.
7. Once the cake has cooled a bit, poke holes all over the top with a toothpick. Pour ¾ of the toffee sauce over the cake and let it soak for 10 minutes.

8. Drizzle the remaining toffee sauce over individual servings when ready to serve. Enjoy!

How can I make this recipe dairy-free?

To make the cake dairy-free, substitute the buttermilk with a dairy-free milk mixed with a bit of white vinegar. You can also use a dairy-free butter alternative for the recipe.

Can I prepare the cake batter ahead of time?

It’s best to bake the cake batter right after mixing it. Preparing it in advance might affect the texture and rise. However, you can make the toffee sauce ahead of time and store it in the fridge until you’re ready to use it.

How should I store leftover Caramel Apple Sticky Pudding Cake?

Store leftover cake in an airtight container at room temperature for up to a few days. If you need to keep it longer, you can refrigerate it. Make sure to let it come to room temperature before serving for the best taste.

How do I reheat the cake?

Reheat individual slices in the microwave for about 20-30 seconds or until warmed through. If reheating the whole cake, cover it with foil and warm it in the oven at 350°F until heated through.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, let it thaw at room temperature and reheat if desired.

What can I substitute for molasses?

If you don’t have molasses, you can substitute with honey or maple syrup. Keep in mind that it might slightly alter the flavor and texture of the cake.

Caramel Apple Sticky Pudding Cake

Danielle Cochran

This Caramel Apple Sticky Pudding Cake, with its gooey toffee sauce and spiced apples, is a fall favorite that’s perfect for cozy gatherings.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Soaking + Cooling Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 People

Calories 570 kcal

Equipment

• 9×13-inch cake pan
• Small stockpot
• Medium stockpot
• Mixing bowls
• Hand mixer or stand mixer
• Wooden spoon
• Measuring cups and spoons
• Spatula
• Glass bowl

Ingredients

 

US CustomaryMetric

 

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For the Cake:

• 8 ounces medjool dates seeds removed and finely chopped
• 1 cup water
• 8 tablespoons butter (room temperature)
• 1/3 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla bean paste
• ¼ cup molasses
• 8 ounces applesauce
• 1 cup buttermilk (or 1 cup dairy-free milk + 2 teaspoons white vinegar)
• 2 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon kosher salt

For the Toffee Sauce:

• 2 1/2 cups heavy cream
• 2 teaspoons vanilla bean paste
• 2 tablespoons molasses
• 2/3 cup packed brown sugar

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Instructions

 

Prepare the Cake Batter:

• Preheat your oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray.
• In a small stockpot, combine the water and chopped dates. Cook over medium-low heat, using a wooden spoon to mash the dates as they soften. After 7-10 minutes, the mixture should reach a paste-like consistency.
• In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar.
• Add the eggs one at a time, followed by the vanilla bean paste, molasses, applesauce, date paste, and buttermilk.
• In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and kosher salt.
• Gradually add the dry ingredients to the wet mixture and mix until well incorporated.
• Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool partially.

Prepare the Toffee Sauce:

• In a medium stockpot, combine heavy cream, vanilla bean paste, molasses, and brown sugar. Cook over medium heat, stirring continuously until the mixture reaches a light golden color, approximately 10 minutes.
• Pour the toffee sauce into a glass bowl and allow it to cool slightly.

Assemble the Cake:

• Once the cake has partially cooled, poke holes all over the top using a toothpick or skewer.
• Pour 3/4 of the toffee sauce over the top of the cake, allowing it to soak into the holes. Reserve the remaining ¼ of the toffee sauce for drizzling over individual servings.
• Let the cake soak in the toffee sauce for 10 minutes before serving. Enjoy your decadent Caramel Apple Sticky Pudding Cake!

Notes

The cake can be frozen, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw and serve at room temperature or reheat.

To reheat, cover the cake in foil and warm in a 350°F oven until heated through. Individual slices can be warmed in the microwave for about 20-30 seconds.

Nutrition

Calories: 570kcalCarbohydrates: 78gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 109mgSodium: 405mgPotassium: 438mgFiber: 2gSugar: 56gVitamin A: 1074IUVitamin C: 0.5mgCalcium: 157mgIron: 2mg

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I love how this Caramel Apple Sticky Pudding Cake brings such cozy vibes to any gathering. The rich toffee sauce soaked into the cake is a total game-changer and always gets rave reviews. Plus, it’s a breeze to make, which makes it my go-to for comfort food cravings. I hope you enjoy every gooey bite as much as I do!