Layered Amish Date Pudding

Amish/Mennonite Date Pudding is an old-fashioned date cake layered with sliced bananas, whipped topping and a homemade cinnamon - toffee sauce. 
Today I want to share a delicious dessert recipe with you, Layered Date Pudding! Date pudding is a traditional Amish dessert served at Thanksgiving, Christmas and as a summer treat. Last spring I became very interested in Amish - Mennonite recipes and came across this date pudding from one of my favorite Mennonite Vloggers, Lynette Yoder. The recipe looked so good, I couldn't wait to try it.  

What is date pudding? Date Pudding is an old fashioned date cake served warm with a homemade cinnamon - toffee sauce.  After doing a bit of research, I found out that date pudding is served in various ways. Served warm as a cake and topped with a sticky toffee sauce, served with a dollop of whipped cream or layered  (trifle style) with whipped topping, a toffee sauce and sliced bananas. By far my favorite is the layered version. 

Layered Date pudding consists of baked old fashioned date cake, cut into small squares and layered with a sticky cinnamon - toffee sauce, whipped topping and sliced bananas. It sort of reminds me of a southern banana pudding, but with a sweet date cake, toffee sauce, sliced bananas and cream. Even if you don't like dates, I am almost positive you'll like date pudding. I have made this dessert three times and everyone loves it!!!


This is just an overview of the recipe; the full ingredients and instructions are in the recipe card at the end of this post. 

Start by pre heating the oven to 350 degrees. Chop the pitted dates or use packaged chopped dates and add to a large bowl. 

Add hot water, butter and baking soda over the dates and stir. Let the dates soak for 20 minutes. 

Add the sugar, egg, flour and vanilla into the date mixture. Stir to combine. 

Pour the cake batter into 13 x 9 inch baking pan that has been sprayed with non stick baking spray. Bake cake for 18-20 minutes checking the cake after about 15 minutes. 

Remove cake from oven and set aside to cool. Cut cake into 1 1/2 - 2 inch squares. Prepare the toffee glaze and set aside to cool a bit. 

In a medium sized glass bowl or trifle bowl, layer ingredients in the following order, a layer of cake squares, a layer of glaze, whipped topping, and sliced bananas. Continue layering until ingredients are gone.

Serve slightly warm or chill until ready to serve. Store leftovers in a covered container in the refrigerator for up to 4 days.

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I noticed the instructions for the toffee sauce are missing. Could you edit to include them? Thanks for the recipe!
Tina Butler said…
I am off to work this morning, but as soon as I get home I will look into the problem. I checked before work and something is up with the printable recipe plug in. It is like I cannot even find the recipe, but yet is here on the page, so something is causing this issue.
Tina Butler said…
The recipe card has been fixed.
Anonymous said…
Thank you for the recipe! I noticed in the instructions for the cake, it says to add sugar, egg, flour and vanilla to the date mixture; but in the instructions, there is no measurement or mention of adding sugar to the cake. Could you share how much sugar is needed if any in the cake?
Tina Butler said…
I refreshed the page and the sugar amount popped up, so it is there.