Dessert · Canadian

Pouding Chomeur (Maple Syrup Pudding Cake)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 25, 2026

This classic Quebec dessert is pure comfort: a soft vanilla cake baked under a river of hot maple cream sauce that sinks to the bottom and soaks up into every bite. It sounds fancy, but it's really a one-bowl batter topped with a quick stovetop sauce. Serve it warm and watch it disappear.

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Pouding Chomeur (Maple Syrup Pudding Cake)

Why you'll love this

  • One cake, built-in gooey maple sauce, no fussing required.
  • Uses pantry staples plus a bottle of maple syrup.
  • Tastes like it took all day but comes together in under an hour.
  • Warm, cozy, and crowd-pleasing for any gathering.

EveryDayMeal recipe

Pouding Chomeur (Maple Syrup Pudding Cake)

Prep
15m
Cook
40m
Total
55m
Serves
12
Level
Easy

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/4 cups milk
  • 1 1/2 cups maple syrup
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups light cream
  • 1/3 cup butter (for the sauce)

Equipment

  • 9 by 13 inch baking pan
  • Electric mixer
  • Large saucepan
  • Mixing bowls
  • Whisk

Instructions

  1. Preheat your oven to 325 degrees F and grease a 9 by 13 inch baking pan so the cake releases cleanly later.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is pale and fluffy, about 3 minutes, which gives the cake a light, tender crumb.
  3. Add the eggs and vanilla and beat until smooth and fully combined.
  4. In a separate bowl, whisk together the flour and baking powder so the leavening is evenly distributed.
  5. Add the flour mixture to the butter mixture in three additions, alternating with the milk and mixing just until smooth after each, so you don't overwork the batter.
  6. Scrape the batter into the greased pan and spread it into an even layer.
  7. For the sauce, combine the maple syrup, brown sugar, light cream, and 1/3 cup butter in a large saucepan and bring to a boil over medium-high heat, stirring constantly so it doesn't scorch.
  8. Reduce the heat and simmer gently for 2 minutes, stirring, until the sauce thickens slightly.
  9. Pour the hot sauce slowly and evenly over the batter (do not stir); it will settle to the bottom and bake up into a gooey base.
  10. Bake for about 35 minutes, until the cake is lightly golden and a toothpick inserted into the cake part comes out clean. Let it rest 10 minutes, then serve warm.

Tips from the kitchen

  • Pour the sauce gently over the back of a spoon so it spreads without punching holes in the batter.
  • Use real maple syrup, not pancake syrup, for the deep flavor this dessert is known for.
  • Let it rest at least 10 minutes after baking so the sauce sets up a bit and doesn't run everywhere.

Estimated nutrition per serving: 470 cal · 5g protein · 78g carbs · 16g fat

Make it your own

  • Swap half the maple syrup for dark corn syrup if you're running low on the good stuff.
  • Add a pinch of cinnamon or a splash more vanilla to the batter for extra warmth.
  • Serve with vanilla ice cream or a dollop of whipped cream to balance the sweetness.

Storing & make-ahead

Cover and refrigerate leftovers up to 4 days. Reheat individual portions in the microwave for about 30 seconds to bring back the gooey sauce. You can bake it a day ahead and warm the whole pan, covered with foil, in a 300 degree F oven.

Good to know

Why did my sauce stay on top instead of sinking?
That's normal at first. As it bakes, the batter rises through the sauce, trapping a gooey maple layer at the bottom. Don't stir after pouring.
Can I use heavy cream instead of light cream?
Yes, heavy cream works and makes the sauce even richer. The texture will be slightly thicker but just as delicious.
Is pouding chomeur served hot or cold?
It's best warm, when the sauce is still soft and gooey. Reheat leftovers before serving.
Can I make this in a smaller pan?
A 9 by 13 inch pan gives the best cake-to-sauce ratio. A smaller pan risks overflow, so place a baking sheet underneath to catch drips.

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