Name: Easy Pumpkin Pudding Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups flour whole wheat or all purpose; 3/4 cup brown sugar lightly packed; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; pinch of nutmeg; pinch of cloves; 3/4 cup pure pumpkin puree not pie filling; 1/3 cup 1% milk; 1 tablespoon canola oil; 1 teaspoon vanilla; 1 cup brown sugar lightly packed; 2 teaspoons corn starch; 1 1/4 cup hot or boiling water; 2 tablespoons butter

Jump to Recipe·5 from 3 reviews

If you’re anything like me and love easy, cozy desserts that feel like a warm hug, this Easy Pumpkin Pudding Cake Recipe is your new go-to. It’s truly one of those simple treasures where pumpkin’s rich flavor meets a luscious pudding-like sauce at the bottom, creating a heavenly combo that’s so much better than your usual pumpkin treats. Whether you’re craving something quick for a weeknight or want to impress guests with minimal effort, this cake fits the bill perfectly.

What I adore most about this Easy Pumpkin Pudding Cake Recipe is how it magically forms two delightful textures in one pan — a tender, spiced pumpkin cake sitting on top of a gooey caramel pudding sauce. Plus, it needs almost no fancy tools or fuss, just your basic pantry staples and a bit of patience while it bakes and sets. Trust me, once you try it, you’ll find yourself making it over and over during pumpkin season and beyond.

❤️

Why This Recipe Works

Double Texture Delight: You get a tender pumpkin cake layer on top and a rich, caramel pudding sauce below, all in one bite.
Simple Ingredients: No need for fancy pumpkin pie filling—just pure pumpkin puree and basic pantry staples that you likely already have.
Hands-Off Baking: Once mixed, it bakes mostly unattended, perfect for busy days or home cooks who want straightforward recipes.
Versatile & Crowd-Pleasing: It suits casual family dinners or festive gatherings, making it a year-round favorite.

The image shows a close-up of a round pie in a clear glass pie dish. The pie has one main thick, golden brown crust layer on top with a slightly crumbly and uneven texture. The crust's surface shines gently with a few light spots hinting at a thin glaze or sugar dusting. The pie dish sits on a soft, light gray cloth, all placed on a white marbled surface. The background is blurred white fabric, giving a clean and soft feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Pumpkin Pudding Cake Recipe plays its part to create that perfect balance of flavors and textures. I recommend using pure pumpkin puree—not the spiced pie filling—to keep control over the spices, letting you customize as you like.

Flour: Either whole wheat or all-purpose works; whole wheat adds a subtle nuttiness I love, but all-purpose gives a lighter crumb.
Brown Sugar: Adds deep molasses sweetness and moisture to both the cake and sauce layers—lightly packed for best texture.
Baking Powder: Gives the cake a gentle lift without making it overly fluffy, which helps keep the pudding layer intact.
Cinnamon, Nutmeg & Cloves: Classic warm spices that elevate the pumpkin flavor without overpowering it.
Pure Pumpkin Puree: Use 100% pumpkin, not pie filling, so the cake isn’t too sweet or spiced—fresh taste is key.
Milk (1% is fine): Just enough liquid to moisten the batter and create that soft crumb.
Canola Oil: Keeps the cake moist and tender; I like canola for its neutral taste.
Vanilla Extract: Adds a lovely note that rounds out the pumpkin and spices beautifully.
Corn Starch: Essential for thickening the pudding sauce under the cake.
Butter & Hot Water: The butter melts into the hot water to form that luscious, caramel-like sauce that sinks beneath the cake.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Easy Pumpkin Pudding Cake Recipe is how easy it is to personalize. I’ve tried several tweaks myself to create different spins depending on what I’m craving or what I have on hand.

Add Nuts or Chocolate Chips: I sometimes sprinkle chopped pecans or mini chocolate chips on top before baking for extra crunch or sweetness—it’s a game changer!
Substitute Dairy: You can easily swap 1% milk for almond or oat milk to make this recipe dairy-free without compromising texture.
Adjust Spices: Feel free to amp up the cinnamon or add a hint of ginger for a little zip; it’s great for those who like a bit more spice heat.
Use Maple Syrup: For an alternative to brown sugar in the sauce, I’ve swapped in a touch of pure maple syrup, which adds a subtle romantic sweetness and depth.

Step-by-Step: How I Make Easy Pumpkin Pudding Cake Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F and lightly greasing a 9-inch pie plate or baking dish. In a large bowl, I mix together flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves with a sturdy spoon. It’s important to give this a good stir so your spices and leavening are evenly distributed—this sets a solid foundation for your pudding cake.

Step 2: Combine Pumpkin & Wet Ingredients

Next, add the pure pumpkin puree, milk, canola oil, and vanilla extract to the dry mix. Stir gently until a thick, slightly sticky batter forms. If it seems too runny, double-check your pumpkin puree—sometimes canned pumpkin varies, and you want it thick enough to hold. This part is quick; don’t overmix or the cake can turn dense.

Step 3: Prepare the Brown Sugar Topping and Sauce

Sprinkle the last cup of brown sugar mixed with corn starch over the pumpkin batter—this layer acts as the base for the pudding sauce. Then, melt the butter into the hot or boiling water and pour this liquid carefully over the brown sugar mixture. You’ll see this magical process where the liquid sinks and mixes with sugar to create that luscious caramel sauce underneath your cake.

Step 4: Bake and Let It Set

Bake your pudding cake for 35-40 minutes or until the top is fully set and no longer jiggles when you gently shake the pan. Remember, the pudding layer at the bottom will still wobble a bit—that’s a good sign! Once out of the oven, let it rest for 5-10 minutes to allow flavors to meld and the sauce to thicken a bit more before serving.

💡

Pro Tips for Making Easy Pumpkin Pudding Cake Recipe

Use Pure Pumpkin, Not Pie Filling: I learned the hard way that pie filling makes it overly sweet and spiced; keep it pure for the best texture and flavor control.
Don’t Skip the Rest Time: Letting the cake rest post-bake helps the pudding sauce thicken nicely, so be patient before serving.
Watch the Brown Sugar Layer: If your brown sugar has lumps, sift or break them up first for an even pudding sauce—trust me, uneven lumps create dense spots.
Bake in a Light-Colored Dish: Dark pans can speed up browning too much; I always use a light pie plate to prevent overcooking the edges.

How to Serve Easy Pumpkin Pudding Cake Recipe

A white bowl filled with soft, crumbly brown cake pieces soaked and covered generously in thick, shiny brown sauce, with some cake chunks floating on top and others submerged. The bowl is placed on a white marbled surface with a silver spoon and fork lying beside it. In the background, a white dish containing more of the same cake and sauce is visible, with a serving spoon resting in it, slightly blurred. The overall scene has a bright, clean look with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my servings with a generous dollop of whipped cream or a scoop of vanilla ice cream to balance the warm spices and caramel sauce with some creaminess. For a bit of crunch and color, toasted pecans or a sprinkle of cinnamon sugar really bring it home.

Side Dishes

This pudding cake pairs wonderfully with a hot cup of coffee or chai tea. If you’re serving it as part of a meal, light, fresh salads or roasted vegetables complement it nicely so you don’t end the meal feeling too heavy.

Creative Ways to Present

For a festive touch, I’ve served this Easy Pumpkin Pudding Cake Recipe in individual ramekins, turning them out onto plates for a fancy presentation. Drizzling some caramel sauce or maple syrup on the side and adding a sprig of fresh mint makes it party-ready without extra fuss.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which you might!), store them covered in the refrigerator. I find that keeping the pudding cake in an airtight container preserves moisture and flavor for up to 4 days—perfect for sneaking servings through the week.

Freezing

Freezing pumpkin pudding cake isn’t my usual move since the pudding sauce can separate a bit, but I’ve successfully frozen it in airtight containers after cooling completely. Just thaw overnight in the fridge and stir gently before reheating to refresh the texture.

Reheating

To warm leftovers, I prefer using the microwave on medium power for a minute or two, checking frequently so it doesn’t dry out. The pudding sauce warms up beautifully, almost like it did fresh from the oven.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it because pie filling is already sweetened and spiced, which can throw off the balance of flavors and texture in this pudding cake. Use pure pumpkin puree so you can control the spices and sweetness yourself for the best results.
What if I don’t have a pie plate—can I use a different baking dish?

Absolutely! A 9-inch round or square baking dish will work just fine. Keep in mind that the cooking time might vary slightly depending on the depth of the dish, so start checking the cake towards the end of baking time.
Is this recipe gluten-free-friendly?

This recipe calls for flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends, but results can vary. I suggest trying a blend that’s designed for baking to maintain the cake’s texture as much as possible.
Can I make this ahead for a party?

Yes! You can bake it earlier in the day and keep it covered at room temperature or warmed slightly before serving. Letting it sit for a bit actually helps the pudding sauce develop even more delicious depth.
How do I know when the cake is fully cooked?

You want the pumpkin cake layer on top to be set and no longer jiggly when gently shaken. Remember, the pudding sauce layer may still wiggle a little underneath—that’s perfectly normal and indicates a beautiful sauce.

Final Thoughts

This Easy Pumpkin Pudding Cake Recipe has found a special place in my kitchen and heart because it’s one of those rare desserts that feels both indulgent and approachable. I hope you enjoy making it as much as I do, whether it’s for a quiet family night or a festive get-together. Give it a try—you might just find your next favorite fall tradition!