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.

I haven't made this in ages, but it's really good: MACADAMIA NUT COFFEE CAKE 1 stick unsalted butter, softened 1 cup firmly packed dark brown sugar 1 egg 2 1/4 cups sifted flour (sift, then measure) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk 1 TBL Grand Marnier, optional 1 1/2 cups coarsely chopped macadamia nuts 1/4 cup sour cream 1 egg yolk 2 TBL sugar 2 TBL grated orange zest With a mixer, beat the butter until fluffy, about 3 minutes. Add brown sugar & mix to incorporate. Add whole egg & continue beating, scraping down sides of the bowl, for about 5 minutes. In a separate bowl, sift together the flour, baking powder, baking soda & salt. With mixer at low speed, add 1/4 of flour mixture to butter & sugar mixture. Add 1/4 cup buttermilk. Continue alternating between flour & buttermilk additions, beating well after each. Mix in liqueur & then add 1/2 cup macadamia nuts. Pour into a greased & floured 9" baking pan. In a small mixing bowl, beat cream & egg yolk together. Pour over batter. Combine remaining macadamia nuts, sugar & orange zest. Sprinkle over batter. Preheat oven to 350°. Bake 40-50 minutes until center springs back when touched lightly. Let cool 20-30 minutes before cutting.~~From Above & Beyond Parlsey. Regular chocolate should work with these too: WHITE CHOCOLATE MACADAMIA NUT COOKIES (2-3 dozen) 2 cups flour 1 tsp baking soda 1 1/2 tsp salt 1/2 cup butter 1 cup brown sugar 1/2 cup sugar 2 eggs 1 tsp vanilla 1 cup chopped macadamia nuts 9-12 oz white chocolate, broken into chunks Combine first 3 ingredients in a small bowl, & set aside. Cream butter & sugars. Add eggs & vanilla. Add flour mixture, nuts & white chocolate. Drop by teaspoonfuls onto cookie sheets. Bake in a preheated 350° oven for 15-20 minutes.~~ I've used macadamia nuts or pecans in this one: FUDGE ECSTASIES (about 365) 12 oz semisweet chocolate chips, divided 2 squares (1 oz each) unsweetened chocolate 2 TBL butter or margarine 1/4 cup flour 1/4 tsp baking powder Pinch of salt 2 eggs 2/3 cup sugar 1 tsp vanilla 1 cup chopped nuts In a medium sauepan, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into a large bowl & set aside to cool slightly. In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate bits & the nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool for 1 minute before removing from the sheets. Place on racks to cool thoroughly.~~ From Hospitality.

This easy recipe is a dessert or a salad, and always popular as it is fairly healthy, depending on the type of ingredients you use. It makes a great presentation. GRAPE SALAD Red, black, and green grapes, no seeds (or just one or two types is fine), stems removed, washed and thoroughly dried. Place in large clear trifle bowl, layering by color or mixing, or in individual wine or champagne or dessert glasses, clear. Mix together: --1 package of cream cheese (regular or low or no fat) --1 small carton of sour cream (again, regular, low or no fat) --Powdered sugar (I guess at it starting with 1/3 cup and sweetening to taste--you can also use SPLENDA) --1 tsp good vanilla Mix with mixer, then pour over the grapes. If individual glasses, of course only pour a tablespoon or so over each glass. Refrigerate. --Just before serving, sprinkle brown sugar and chopped pecans over the creamy mixture. This has never failed to get great reviews from adults and children alike!

It's actually creme caramel with the melted sugar on top! LOL! Eggs, vanilla and cream! What's not to liuke!? Linda C