Pumpkin Pudding Cake
Indulge in the cozy flavors of fall with this Pumpkin Pudding Cake, a wonderfully moist and spiced dessert that magically creates its own pudding-like sauce as it bakes. This easy recipe combines pantry staples like cinnamon, ginger, nutmeg, and pumpkin puree to deliver the ultimate autumn treat with minimal effort. A layer of brown sugar and hot water transforms into a gooey, caramel-infused sauce beneath the tender cake, making every bite decadently rich. Perfect for entertaining or enjoying on a chilly evening, this dessert comes together in just one pan and is ready to serve in under an hour. Top it with a dollop of whipped cream for a comforting finish that will delight your taste buds.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 1 cup pumpkin puree
- 1 cup whole milk
- 0.5 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup brown sugar, packed
- 1.5 cups hot water
- 1 cup whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or similar-sized pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg.
In another bowl, mix together the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
Gradually combine the wet ingredients into the dry ingredients and stir until just mixed. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Sprinkle the packed brown sugar evenly over the top of the batter.
Carefully pour the hot water over the top of the brown sugar layer. Do not stir; the water will create a pudding-like sauce as the cake bakes.
Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
Remove the pudding cake from the oven and let it cool for at least 10 minutes. The cake will settle and the pudding sauce will thicken as it cools.
Serve warm with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 67.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
