Description
This Easy Pumpkin Pudding Cake combines the warm spices of fall with a moist pumpkin batter and a rich caramel sauce, baked to perfection for a comforting dessert that’s simple to prepare and delightful to serve.
Ingredients
Scale
Cake Batter
- 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
Sauce
- 1 cup brown sugar lightly packed
- 2 teaspoons corn starch
- 1 1/4 cup hot or boiling water
- 2 tablespoons butter
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie plate or baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves using a spoon to evenly distribute the spices and leavening agents.
- Add Wet Ingredients: Stir in the pumpkin puree, 1% milk, canola oil, and vanilla extract until a thick batter forms, ensuring all ingredients are well incorporated.
- Spread Batter: Pour and spread the batter evenly into the prepared pie plate, creating a smooth surface.
- Prepare Sauce Mixture: In a small bowl, mix together 1 cup of brown sugar and corn starch until there are no lumps. Sprinkle this mixture evenly over the cake batter layer.
- Add Buttered Water: Melt the butter into the hot or boiling water by stirring well, then carefully pour this over the brown sugar mixture on the cake batter.
- Bake: Place the pie plate in the oven and bake for 40 minutes until the top is fully set. Note that the caramel sauce on the bottom may jiggle slightly.
- Cool and Serve: Allow the cake to sit for 5 to 10 minutes after baking to let the sauce thicken slightly before serving.
- Storage: Store any leftovers in the refrigerator and reheat when ready to enjoy again.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Whole wheat flour adds a nuttier taste but all-purpose flour works well for a lighter cake.
- You can substitute canola oil with vegetable or melted coconut oil for variation.
- Be careful not to overbake; the caramel sauce underneath will remain slightly jiggly but the top should be set.
- Letting the cake cool slightly helps the pudding sauce to thicken for better serving texture.
- Leftovers store well in the fridge for up to 3 days.
- Reheat gently in the microwave or oven to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
