Cinn Ful Fudgy Rum Pudding Cake
Indulge in the ultimate dessert decadence with this Cinn Ful Fudgy Rum Pudding Cake, a warm, ooey-gooey masterpiece that combines the richness of chocolate, the warmth of cinnamon, and the sophistication of dark rum. This self-saucing cake bakes to perfection, creating a tender, spongy top with a luscious, fudgy pudding layer underneath. Made with simple pantry staples like cocoa powder, brown sugar, and melted butter, this show-stopping dessert gets an irresistible flavor boost from a touch of dark rum and a hint of cinnamon spice. Ready in under an hour and served warm, it’s the perfect treat for cozy nights or special gatherings. Top with whipped cream or vanilla ice cream for an unforgettable finish that will have everyone coming back for seconds. Keywords: cinn ful fudgy rum pudding cake, chocolate pudding cake, self-saucing cake, rum dessert, warm chocolate cake recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsweetened cocoa powder (divided)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups milk
- 0.25 cups unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum
- 0.75 cups brown sugar (packed)
- 1.5 cups boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish and set aside.
In a medium mixing bowl, whisk together the flour, granulated sugar, 1/4 cup of cocoa powder, baking powder, cinnamon, and salt.
Add the milk, melted butter, vanilla extract, and dark rum to the dry ingredients. Stir until the mixture is smooth and no lumps remain.
Spread the batter evenly into the prepared baking dish and smooth the top with a spatula.
In a small bowl, combine the brown sugar and remaining 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Pour the boiling water over the batter, but do not stir. The water will sit on top and help to create the pudding-like layer as the cake bakes.
Carefully transfer the baking dish to the preheated oven. Bake for 35 minutes, or until the top is set and the cake is puffed up.
Remove the cake from the oven and let it cool for at least 10 minutes. The cake will develop a rich, fudgy sauce layer underneath.
Serve warm, spooning the pudding-like sauce from the bottom of the dish over the cake. You can optionally garnish with whipped cream, ice cream, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 548.4 g | 199% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 331.9 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 507 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1891 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
