Warm and Fudgy Raspberry Pudding Cake


  • 1 box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Canola Oil
  • 1/4 cup water
  • 4 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 cup seedless red raspberry jam
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 jar (11.75 oz) hot fudge ice cream topping
  • 1/2 cup fresh red raspberries 
Fresh mint sprigs
  • 1quart vanilla ice cream, if desired


1_ Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.

2_ In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.

3_ In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny). Pour over brownie batter. Swirl mixtures slightly with a spoon or tip of knife for marbled design.

4_ Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.

5_ Warm jar of fudge topping as directed on label. Pour evenly over cake, spreading to cover if necessary. 
Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.