Mom's Date Pudding Cake

Mom's Date Pudding Cake

Peg 0

"My mom use to make this when I was growing up. It's very rich so a little goes a long way. I hope you enjoy it as much as we do."

Ingredients {{adjustedServings}} servings 188 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
  2. Combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. Pour batter into the prepared pan.
  3. In a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. Pour brown sugar mixture over batter.
  4. Bake at 375 degrees F (190 degrees C) for 30 to 35 minute or until the cake tests done. Serve warm with whipped cream.
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Reviews 15

  1. 17 Ratings


This is a favorite recipe for Thanksgiving and Christmas dinners at our house. Hard to find this recipe in cookbooks but it is really worth trying.


We LOVE this. I scale it down and cook it in several ramekins. I omit the sugar from the batter, and just add tiny amount of butter (1/4 tsp maybe?) to the syrup and just nuke it rather than the stove top. I make sure there is plenty of syrup and completely cover the pudding. Serve it with custard and all you will hear is "mmmmmm". This is also nice with some candied ginger added,or finely diced apple and different nuts. I think the pecans are the nicest though. Some of the reviewers comment that it is a christmas/special event treat. We eat this a couple of nights a week in winter, it is wicked. Thank you so much for submitting this recipe, it is so much more healthier than most other sticky date puddings.


I was very sceptical about this recipe but I had some dates to use up so I dedided to try it anyway. The only alterations I made were leaving out all the sugar in the cake itself (it was sweet anyway with the sugar on the dates and the v. rich sauce) and halving the sauce. It was still very sweet and yummy! Actually quite low-fat due to there being no eggs in it and only a small amount of butter in the sauce (which I halved anyway remember). You would never guess from the finished product the weird ingredient list. Please try this cake without prior predjudice!