Salted Caramel Cabinet Pudding

Prep/Cook Time
  • 10 minutes prep
  • 25 minutes cook
Servings 6 people
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  • 1 (10.75 ounce) package Sara Lee® Frozen Pound Cake, thawed
  • 1 1/3 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 eggs, beaten
  • 3/4 cup caramel sauce, warmed
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350°F. Line 6 muffin cups with cupcake liners.
  2. Cut pound cake into 1-inch cubes.
  3. Whisk cream, sugar and eggs until well combined in a large mixing bowl. Add cake; mix lightly until well combined.  Divide mixture evenly into muffin cups.
  4. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
  5. Combine caramel sauce and sea salt in a small bowl. Drizzle over cakes. Cool at least 10 minutes before serving.

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