Here's a couple "sauce on the bottom" cake puddings: Diane's Home Cookin Chapter: Pudding Cakes Cinnamon Pudding Cake ===================== 1-3/4 cups brown sugar 1 ½ cup cold water 2 tablespoons Butter 1 cup milk 1 cup sugar 2 tablespoons Butter 2 cups flour 2 teaspoons Baking powder ½ tsp. Salt 2 ½ teaspoon Cinnamon ½ c. chopped walnuts ( optional ) . Preheat oven to 350° Combine brown sugar, water & 2 Tbsp butter in small saucepan, bring to a boil, remove from heat & set aside. Cream together 2 Tbsp. Butter and sugar, add milk, then add flour, baking powder, salt & cinnamon.Spread in ungreased 9 x 9 x 2 in. Pan or oven proof dish. Pour reserved brown sugar syrup over batter-sprinkle with nuts. Bake 35-40 min. Shared by D. Nourse to Citizen Recipe Request Column 1999 +++++++++++++++++++++++++++++++++++++++ Chocolate Raspberry Pudding Cake ================================ 1 cup all-purpose flour 3/4 cup sugar 1/4 cup unsweetened cocoa 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk 3 tablespoons LAND O LAKES® Butter, melted 1 teaspoon vanilla 1 (10-ounce) package frozen raspberries in syrup, thawed 1 cup hot water 1/3 cup chocolate flavor syrup Powdered sugar, if desired Fresh raspberries, if desired . Heat oven to 350°F. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries. Combine hot water and chocolate syrup in small bowl. Pour evenly over batter. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan. Let stand 25 minutes. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired. Ingredient Substitution Index Nutrition Facts (1 serving): Calories: 220, Fat: 4.5g, Cholesterol: 10mg, Sodium: 310mg, Carbohydrates: 45g, Dietary Fiber: 3g, Protein: 3g 12864 © 2007 Land O'Lakes, Inc--serves 9 ++++++++++++++++++++++++++++++++++++++ Apple Pudding Cake ================== posted by NotEnoughRoses Cake mixture: 1 cup chopped pecans 2/3 cup vegetable shortening 1-1/3 cups granulated sugar 2 eggs 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon ground nutmeg 2 cups all-purpose flour 6 cups peeled and chopped apples (about 5 medium apples) Sauce mixture: 1-1/2 cups packed brown sugar 2 tablespoons flour 1/4 cup (1/2 stick) butter 1 teaspoon vanilla 1 cup water 1 cup heavy cream, optional . Preheat the oven to 325° F. Grease a 13- x 9- x 2-inch pan. In a frying pan over low-medium heat, toast the pecans until they begin to color and become fragrant, about 7 minutes. Pour into a dish and set aside. In the large bowl of an electric mixer, cream together the shortening and granulated sugar. Add eggs, one at a time, and beat well after each addition. Sift together the baking soda, cinnamon, nutmeg and flour, and beat into the sugar mixture. Fold in the chopped apples and the nuts. The mixture will be stiff. Spread into the prepared pan. (Don't bake it yet.) In a medium saucepan, stir together the brown sugar and the 2 tablespoons of flour. Add the butter, vanilla and water, stir, and bring to a boil, stirring occasionally. Boil gently for 3 minutes, stirring often. Pour this hot sauce evenly over the batter. Do not stir. Bake 1 hour. Serve warm, with whipped cream if desired. Serves 10 to 12. From the Minneapolis Star-Tribune, 6/14/01.

These are so good. I used to make them frequently for my family. Haven't made in a long time now. Think I need to make these again. Thanks for the reminder.

I don't spend a lot of time cooking-my kitchen is awful, no usable counter space so I do a lot of very simple foods, but when the urge strikes, I make more diverse dishes. Following are my faves - Beef Main Dish: I make a family dish, we call it agasate. It's a braised eye round roast, then removed from the pan to soften a couple of chopped onions and some garlic. Put roast back in, cover with water and set to boil. Once roast is cooked, remove and cook down the juices to make a thick gravey-almost like french onion soup. Serve over thick noodles and be generous with the freshly grated parmesan. - Ground Beef Main Dish: Meatloaf and scalloped potatoes - Chicken Main Dish: Chicken alfredo w/broccoli served over noodles -Ground Chicken or Turkey Main Dish: - Pork Main Dish: Baked pork chops and roasted veggies - Vegetarian Main Dish: Baked penne with marinara - Pasta Main Dish: Pasta with my homemade meat sauce - Out on the Grill Main Dish: rib eye steak smothered in crushed garlic - Main Dish Salad: Grilled chicken, chopped apple and pecans over spring greens - Fish Main Dish: Fish tacos-usually made with either mahi mahi or cod, with shredded cabbage, lime & cilantro - Other Seafood Main Dish (such as Shrimp, Scallops, Etc.): I hate shellfish, so I never make anything like that. - Vegan Main Dish: pad thai - Homemade Soup: beef bourguingon or split pea with ham - Main Dish Sandwich: Oven roasted turkey, swiss cheese, cranberry mustard on crusty french bread. - Non-Vegetable Side Dish: ? Stuffing? - Veggie Side Dish: Roasted veggies-beets, carrots, red and white potatoes and parsnips are staples. - Quick & Easy Dessert: Ice Cream! Fresh pineapple when feeling ambitious. - Breakfast Main Dish: Overnight peach french toast

"We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us." Ignoer it all you choose...but I pay blue collar taxes to support health care...I am allowed to have a voice in our system of horrific processed food. Why ever consume crap and support business 'big' money not caring about long term health issues. here link