Creamy Brownie Pudding Cake<br />
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Creamy Brownie Pudding Cake

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Makes:8 servings
Freezing:not recommended



1 cup 250 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL sugar
2 tbsp 30 mL cocoa 
2 tsp 10 mL baking powder
1/4 tsp 1 mL salt
1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk (set aside remaining for sauce)
1 egg
3 tbsp 45 mL butter, melted
1 tsp 5 mL vanilla extract


1/3 cup 75 mL granulated sugar
1/3 cup 75 mL packed brown sugar
1/3 cup 75 mL cocoa
Remaining (of the can) Carnation Regular, 2% or Fat Free Evaporated Milk, hot


  1. Preheat oven to 350°F (180°C). Grease an 8” (2 L) baking dish.
  2. BATTER: Sift flour, sugar, cocoa, baking powder and salt in medium mixing bowl. Stir in evaporated milk, egg, butter and vanilla. Spread in prepared baking dish.
  3. SAUCE: Whisk together sugars, cocoa and 1/2 a cup of hot evaporated milk. Pour milk mixture over batter.
  4. Bake in preheated oven 22 - 25 minutes.  Center will be very saucy. Cool on wire cooling rack 30 minutes before serving. Serve with whipped cream or ice cream.


  • If you have leftovers you can simply reheat before serving.
  • Sauce will sink to bottom as it bakes.

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