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Easy Pumpkin Pudding Cake with Caramel Sauce Recipe

ByLucy
Jump to Recipe· 4.8 from 21 reviews

If you love cozy, comforting desserts that feel like a warm hug, you’re going to adore this Easy Pumpkin Pudding Cake with Caramel Sauce Recipe. It’s one of those gems that combines the gentle spice of pumpkin with a luscious caramel sauce that seeps through the cake, making every bite incredibly moist and flavorful. I often whip this up when I want something special but fuss-free for a weeknight dessert or a casual get-together—it’s always a hit!

What makes this Easy Pumpkin Pudding Cake with Caramel Sauce Recipe truly stand out is how it magically bakes itself into a layered treat—you get a cake on top and a rich caramel pudding on the bottom, no fancy technique needed. Trust me, I’ve made this several times, and it’s perfect for anyone who wants a dessert that’s fuss-free but feels like you put in way more work than you actually did.

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Why This Recipe Works

  • Simple Ingredients: You likely already have everything on hand, making it a quick pantry-friendly dessert.
  • One-Bowl Wonder: Minimal mixing and fuss means less cleanup and easy prep, perfect for busy days.
  • Moist & Layered Texture: The caramel sauce bakes under the cake, creating an irresistible pudding layer that’s pure indulgence.
  • Comfort in Every Bite: Warm spices and pumpkin combine for a cozy fall flavor that works any time you’re craving something soothing.
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 this …

Ingredients & Why They Work

Each ingredient in this Easy Pumpkin Pudding Cake with Caramel Sauce Recipe is carefully selected to provide perfect balance—earthy pumpkin, warming spices, and just enough sweetness to keep it cozy but not too rich. When shopping, make sure your pumpkin puree is pure pumpkin, not pie filling, for the best flavor.

  • Flour: I usually grab all-purpose for a tender crumb, but whole wheat adds a lovely nutty note if you want to be a bit healthier.
  • Brown sugar: Lightly packed brown sugar adds deep caramel notes that complement the sauce beautifully.
  • Baking powder: It gives the cake a nice lift so it stays light and fluffy above the pudding layer.
  • Cinnamon, nutmeg, cloves: These warming spices are classic pumpkin pals, filling your kitchen with irresistible aroma.
  • Pure pumpkin puree: Not pumpkin pie filling! Pure pumpkin keeps things smooth and lets you control the spice and sweetness.
  • Milk (1% or any milk): Adds moisture to the batter; I’ve used almond milk too for a dairy-free twist.
  • Canola oil: Keeps the cake moist without overwhelming flavors; vegetable oil works fine as well.
  • Vanilla extract: A little dash brightens the flavor and rounds out the spices.
  • Butter (for sauce): Creates a rich, silky caramel sauce that pairs perfectly with the pumpkin cake.
  • Corn starch (for sauce): Thickens the caramel sauce just right so it’s luscious but not runny.
  • Hot water (for sauce): Dissolves the sugar and melts the butter so the sauce bakes right through the cake.
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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.

Make It Your Way

One of my favorite things about this Easy Pumpkin Pudding Cake with Caramel Sauce Recipe is how easy it is to personalize it. I often experiment with extra spices or add-ins to keep things interesting, and you really can’t go wrong.

  • Variation: I sometimes sprinkle chopped pecans on top before baking for a little crunch—it adds such a nice texture contrast, and everyone loves it.
  • Dairy-Free: Swap the milk for your favorite plant-based milk and use coconut oil instead of canola oil and butter to make it vegan-friendly.
  • Extra Spice Boost: Add a bit more cinnamon and a pinch of ground ginger if you’re a spice lover like me—it makes the aroma even more inviting.
  • Mix-ins: Dried cranberries or raisins stirred into the batter give a sweet surprise in every bite.

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

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate or baking dish. I like using a silicone brush and just a little oil so the cake releases easily. Having the pan ready before mixing the batter speeds things up and prevents last-minute scrambling.

Step 2: Mix Your Dry Ingredients

In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves until everything is evenly combined. Breaking up any brown sugar clumps here saves you from lumpy batter—and believe me, I’ve been there!

Step 3: Add the Wet Ingredients

Add your pumpkin puree, milk, canola oil, and vanilla extract to the dry ingredients. Stir everything together until you have a thick, smooth batter—that’s exactly what you want. If your batter feels too stiff, a tiny splash of milk can help loosen it up.

Step 4: Pour and Sprinkle the Sugar Mixture

Spread the batter evenly in your prepared pie plate. Then, in a small bowl, whisk together brown sugar and cornstarch until smooth with no lumps. Sprinkle this sugar mixture evenly over your batter—this is what will create the magical pudding layer underneath.

Step 5: Make and Pour the Caramel Sauce

In a separate container, melt the butter into your hot or boiling water, stirring until fully combined. Pour this liquid over the brown sugar and cake batter in the pan—don’t worry if it looks liquidy, it’s supposed to! The magic happens in the oven as it bakes into layers.

Step 6: Bake and Rest

Bake the cake for 35-40 minutes until the top looks set and slightly golden. Keep in mind the caramel sauce underneath will be jiggly, so don’t be alarmed—it’s perfect. Let the cake sit for 5-10 minutes after baking to let the layers settle and cool just enough to serve.

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Tips from My Kitchen

  • Use Pure Pumpkin: I’ve tried pie filling before and found it too sweet and syrupy—pure pumpkin keeps the spice and texture just right.
  • Don’t Skip the Resting Time: Letting the cake cool a bit really helps the caramel layer settle, making cutting and serving easier.
  • Hot Water Is Key: The boiling water helps dissolve the sugar fully, making that perfect pudding-like caramel sauce underneath.
  • Check Your Oven Temperature: I once had my cake overbake and become dry—an oven thermometer can save you from this common mishap.

How to Serve Easy Pumpkin Pudding Cake with Caramel Sauce 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

My go-to garnish is a dollop of whipped cream dusted with extra cinnamon or nutmeg. It adds a creamy, light contrast to the rich cake and caramel layers. Sometimes, I drizzle a little extra homemade caramel sauce on top for a restaurant-style treat that wows guests every time.

Side Dishes

This pumpkin pudding cake is pretty much dessert enough on its own, but if you want to pair it, try spiced chai or a warm cup of coffee. For gatherings, fresh fruit or a scoop of vanilla ice cream on the side turns it into an indulgent feast.

Creative Ways to Present

For more special occasions, I serve this cake in small ramekins so each guest gets their own dramatic caramel scoop. Adding a sprinkle of toasted pecans or a few fresh cranberries on top brings festive color and makes it feel extra thoughtful without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pudding cake in an airtight container in the fridge. It keeps beautifully for up to 4 days, and the flavors actually deepen overnight. Just remember to bring it to room temperature or warm slightly before serving.

Freezing

Yes, you can freeze this cake! I slice it into portions, wrap them tightly in plastic wrap and foil, then pop them into the freezer. When you’re ready to enjoy, thaw overnight in the fridge for best texture.

Reheating

I gently reheat slices in the microwave for about 30 seconds or warm in a low oven covered with foil. This helps keep the caramel sauce warm and the cake moist without drying out.

FAQs

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

    It’s best to avoid pie filling since it contains added spices and sweeteners which can throw off the balance of this recipe. Using pure pumpkin puree lets you control the flavor and texture more precisely for the best results.

  2. What can I substitute for canola oil?

    You can easily substitute canola oil with vegetable oil, melted coconut oil, or even melted butter if you prefer. Each will slightly change the flavor and texture, but the cake will still turn out moist and delicious.

  3. Is this recipe gluten-free?

    This recipe uses regular flour but you can try swapping with a gluten-free all-purpose blend. Just keep in mind that textures can vary a bit, so it might take a couple tries to get it just right with gluten-free flour.

  4. How do I know when the cake is done baking?

    The top should be set and lightly golden, while the caramel sauce underneath might jiggle a bit—that’s normal and what makes this cake special. If the top is still wet or very soft, give it a few more minutes in the oven.

  5. Can I make this recipe ahead of time?

    Absolutely! You can assemble the cake a few hours ahead, then cover and bake when ready. Also, leftovers keep well in the fridge and reheat nicely when you want a quick sweet treat.

Final Thoughts

I honestly can’t get enough of this Easy Pumpkin Pudding Cake with Caramel Sauce Recipe—it’s such a cozy, comforting dessert that feels like home every time I make it. Whether you’re new to pumpkin desserts or a seasoned fall flavor fan, this cake’s simplicity and deliciousness will win you over. Give it a go and see how quickly it becomes one of your favorites for every autumn (or anytime!) craving.

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Easy Pumpkin Pudding Cake with Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Easy Pumpkin Pudding Cake is a comforting autumn dessert featuring a moist pumpkin batter topped with a rich caramel sauce. The cake bakes into a pudding-like texture with a luscious brown sugar sauce at the bottom, perfect for cozy gatherings or a simple sweet treat.

Ingredients

Cake

  • 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

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie plate or baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Stir these ingredients together with a spoon until evenly mixed.
  3. Add Wet Ingredients: To the dry mix, add the pumpkin puree, milk, canola oil, and vanilla extract. Stir until a thick batter forms, ensuring all ingredients are well incorporated.
  4. Spread Batter: Spread the thick batter evenly into the prepared pie plate or baking dish.
  5. Prepare Sauce Mix: In a small bowl, stir together 1 cup brown sugar and cornstarch until there are no lumps. Evenly sprinkle this mixture over the pumpkin batter in the dish.
  6. Make Sauce: Add butter to the hot or boiling water and stir until the butter is fully melted.
  7. Add Sauce to Pan: Pour the melted butter and water mixture over the brown sugar and cornstarch layer on top of the cake batter.
  8. Bake: Bake the dish in the preheated oven for 40 minutes until the top is completely set. The top may still jiggle slightly due to the thick caramel sauce underneath.
  9. Cool and Serve: Remove the cake from the oven and let it sit for 5 to 10 minutes before serving to allow the pudding and sauce to thicken slightly.
  10. Store Leftovers: Any leftovers can be stored in the refrigerator and reheated to enjoy later.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and added spices.
  • If you prefer a dairy-free option, substitute 1% milk with almond or oat milk and use a plant-based butter.
  • Make sure to mix the sauce ingredients well to avoid lumps in the caramel sauce.
  • Letting the cake rest after baking improves the pudding texture and makes serving easier.
  • For a spicier flavor, increase the cinnamon or add a pinch of ginger or allspice.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 35 g
  • Sodium: 210 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 15 mg

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