Apple Pudding Cake with Vanilla Sauce

Hello Friends!
I’ve missed you. Thanks for hangin’ in there during our transition. I hope you’ve all been merry through Christmas too!
After a two week break from blogging, we have moved from southeast Idaho to southwest Idaho. We are camping in temporary digs till we close our new home in about two weeks…yeah, we get to move it all one more time!
I shed some tears as we drove away from our snowy home. Thanks Mom for reminding me, “It served it’s purpose.” We will miss our amazing neighborhood and BYU-Idaho. We are grateful we were able to raise our family in such a wonderful place. We will cherish memories of our life in Rexburg and hope to visit dear friends in the near future.
I never want to forget the snow hanging over our back deck!
Before we packed up and headed out we had one last celebration with our helpers and I made a favorite family dessert we enjoy all Fall and winter long,
 Apple Pudding Cake with Vanilla Sauce
This can be made ahead of time, although my guy likes it warm, out of the oven with a scoop of vanilla ice cream. When you are in the middle of a mad-dash, the most time consuming part of this is grating the apples and chopping the nuts. Both are made easier with your food processor.
Bake it up, make a quick vanilla sauce and then kick back and enjoy time with your guests! Serve with a dollop of whipped cream…
or a scoop of ice-cream, or both if you are like my guy!
Serve with lots of love as you say goodbye to 2010!
Apple Pudding Cake
  • 2 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 Tbsp. cinnamon
  • 1 Tbsp. baking soda
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 2 cup chopped walnuts or pecans
  • 4 cups grated apples

Preheat oven to 350 degrees. Cream together sugar, butter and eggs. Stir in flour, cinnamon, baking soda, salt and nutmeg. Add nuts and apples and mix well. Pour into a greased 9 x 13″ pan and bake at 350 degrees for 40 to 45 minutes. Serve with hot vanilla sauce and sweetened whipped cream or ice cream.

Vanilla Sauce

  • 1 cup butter
  • 1 cup cream (or evaporated milk works too)
  • 2 cups sugar
  • 1 Tbsp. vanilla
  • dash of nutmeg

Combine butter, cream, and sugar in a small saucepan. Simmer on low for 10 to 15 minutes. Stir once. Do not let it boil. Remove from heat and add vanilla and a dash of nutmeg. Serve over pudding cake.

About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

Leave a reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…


Sign-up Now - Don't Miss the Fun! Subscribe

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This