Caramel Pudding Cake Recipe

Name: Caramel Pudding Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 servings
Ingredients: ¾ c. Truvia Brown Sugar Blend; 2 c. water; ¼ c. coconut oil; 2 c. Bisquick baking mix; 1 c. Truvia Brown Sugar Blend; 1 c. milk

Ingredients

¾ c. Truvia Brown Sugar Blend
2 c. water
¼ c. coconut oil
2 c. Bisquick baking mix
1 c. Truvia Brown Sugar Blend
1 c. milk

PREP TIME 5m	COOK TIME 30m	TOTAL TIME 35m
YIELD 8 servings

Instructions

Preheat oven to 350º F. In a medium saucepan, combine ¾ cup Truvia Brown Sugar Blend, water and coconut oil. Heat to boiling.
Pour into a 2 quart casserole dish or a 9x13" pan.
In another bowl, mix Bisquick, Truvia and milk. Pour this over the liquid already in the cake pan - do NOT stir together! Just bake for 30 mins (9x13") or a bit longer for the 2 quart pan, about 45 minutes, or until the cake part at the top is cooked through.
(Will have a delicious layer of ooey gooey caramel at the bottom of the pan with a warm cake on the top)
Serve with light vanilla ice cream or fozen yogurt. Enjoy!

Desserts