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Warm and Fudgy Raspberry Pudding Cake

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By Pillsbury Kitchens
Updated Aug 18, 2023
Bake-Off® Contest 43, 2008
Karen Bowlden
Boise, Idaho
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The name says it all--an easy cake with a cream cheese layer gets a hot-fudge finishing touch.

Warm and Fudgy Raspberry Pudding Cake

  • Prep Time 20 min
  • Total 1 hr 40 min
  • Ingredients 12
  • Servings 12
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Ingredients

  • 1 box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Canola Oil
  • 1/4 cup water
  • 4 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 cup seedless red raspberry jam
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 jar (11.75 oz) hot fudge ice cream topping
  • 1/2 cup fresh red raspberries
  • Fresh mint sprigs
  • 1 quart vanilla ice cream, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • Step 
    2
    In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.
  • Step 
    3
    In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny). Pour over brownie batter. Swirl mixtures slightly with a spoon or tip of knife for marbled design.
  • Step 
    4
    Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
  • Step 
    5
    Warm jar of fudge topping as directed on label. Pour evenly over cake, spreading to cover if necessary. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.

Nutrition

390 Calories
24g Total Fat
5g Protein
39g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
200mg
8%
Potassium
160mg
5%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
6%
Sugars
29g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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