Pumpkin Pudding Cake: The Ultimate Comfort Dessert Recipe

Name: Pumpkin Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.25 cup all-purpose flour; 0.67 cup granulated sugar; 2 teaspoons baking soda; 1.25 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 0.25 teaspoon salt; 0.5 cup evaporated milk; 0.5 cup canned pumpkin puree; 0.25 cup melted butter; 1 teaspoon vanilla extract; 0.33 cup chopped pecans (optional); 0.75 cup packed brown sugar; 0.25 teaspoon ground cinnamon; 1.5 cups boiling water; 1 serving vanilla ice cream or sweetened whipped cream

Introduction to Pumpkin Pudding Cake

As the leaves start to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin desserts wafting through your home. Pumpkin Pudding Cake is a delightful treat that captures the essence of fall, combining the rich flavors of pumpkin and warm spices into a luscious dessert that’s perfect for any occasion. Whether you’re hosting a family gathering or simply indulging in a cozy night in, this cake is sure to please everyone.

A Personal Story Behind My Pumpkin Pudding Cake Journey

My love for pumpkin desserts began in my grandmother’s kitchen. Every autumn, she would whip up her famous pumpkin treats, and the joy of helping her mix ingredients and taste-test the batter left a lasting impression on me. Pumpkin Pudding Cake was always a highlight, with its unique texture that combines cake and pudding in one delightful dish. Now, as I continue this tradition in my own kitchen, I hope to share the warmth and happiness that this recipe brings with others.

What Makes This Pumpkin Pudding Cake Recipe Special?

This Pumpkin Pudding Cake stands out because of its delightful combination of textures and flavors. The cake is soft and moist, while the pudding layer adds a delightful richness underneath. It’s easy to make and requires just a few simple ingredients that are often found in your pantry. Plus, the addition of spices like cinnamon and pumpkin pie spice gives it that classic fall flavor that we all adore. Serve it warm with a scoop of vanilla ice cream or whipped cream, and you have a dessert that is sure to impress!

The Full Pumpkin Pudding Cake Recipe

Ingredients

1-¼ cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking soda
1-¼ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ cup evaporated milk
½ cup canned pumpkin puree (not pumpkin pie filling)
¼ cup melted butter
1 teaspoon vanilla extract
⅓ cup chopped pecans (optional)

Topping:

¾ cup packed brown sugar
¼ teaspoon ground cinnamon
1-½ cups boiling water
Vanilla ice cream or sweetened whipped cream, for serving

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9 square baking pan. This helps ensure that your cake doesn’t stick and makes for easy cleanup.
In a large bowl, mix together the flour, granulated sugar, baking soda, ground cinnamon, pumpkin pie spice, and salt. Make sure to combine these dry ingredients well to distribute the leavening evenly.
Add in the evaporated milk, canned pumpkin puree, melted butter, and vanilla extract. Stir until everything is well combined. If you’re adding pecans for extra texture and flavor, now is the time to fold them in gently.
Spread the batter evenly in the prepared pan. For the topping, sprinkle the brown sugar and cinnamon mixture over the batter. Carefully pour the boiling water over the top without stirring; this will create the pudding layer beneath the cake.
Carefully place the pan in the oven and bake for 25-30 minutes. A toothpick inserted into the center should come out clean, but you should see a moist, pudding-like layer underneath. Let it cool slightly on a wire rack before serving.
Serve the warm cake with a generous scoop of vanilla ice cream or a dollop of whipped cream. For an extra indulgent treat, drizzle caramel sauce over the cake before serving.

Serving Suggestions and Variations for Pumpkin Pudding Cake

This Pumpkin Pudding Cake is wonderfully versatile. While it’s delicious as is, you can also try different serving suggestions to elevate your dessert experience. Consider adding a sprinkle of chopped nuts or a dollop of whipped cream on top. You can even serve it with a side of caramel sauce or chocolate sauce for a richer flavor. If you’re feeling adventurous, try adding chocolate chips or dried cranberries to the batter for a unique twist!

For those who enjoy a spicier kick, increasing the amount of pumpkin pie spice can add an extra layer of flavor. And if you want to make it a bit healthier, serve it with Greek yogurt instead of ice cream. The options are endless!

Frequently Asked Questions About Pumpkin Pudding Cake

Can I make this recipe ahead of time? Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking. Just be sure to add the boiling water right before you bake it.

What if I don’t have evaporated milk? You can substitute regular milk or a non-dairy milk if you prefer. The texture may be slightly different, but it will still taste great!

Can I freeze leftovers? Absolutely! You can freeze the cake for up to three months. Just let it cool completely, cover it tightly, and store it in an airtight container. To serve, thaw it in the refrigerator and reheat in the oven.

Is it possible to make this gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your baking soda is also gluten-free.

Recipe Stats

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

Total Time: 40-45 minutes

Calories per Serving: 280

Servings: 8