Pumpkin Pudding Cake
A delightful cake that combines soft cake and pudding for a warm, comforting dessert.
Ingredients
Main 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
Topping Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x9 square baking pan.
- In a large bowl, mix together the flour, granulated sugar, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- Add in the evaporated milk, canned pumpkin puree, melted butter, and vanilla extract. Stir until well combined. If using pecans, fold them in gently.
- Spread the batter evenly in the prepared pan. Sprinkle the brown sugar and cinnamon mixture over the batter. Carefully pour the boiling water over the top without stirring.
- Bake for 25-30 minutes or until a toothpick comes out clean with a moist layer underneath. Let cool slightly on a wire rack.
- Serve warm with a scoop of vanilla ice cream or whipped cream, and drizzle with caramel sauce if desired.
Notes
For an extra indulgent treat, drizzle caramel sauce over the cake before serving.