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
Scale
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
- 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.
- 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.
- 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.
- Spread Batter: Spread the thick batter evenly into the prepared pie plate or baking dish.
- 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.
- Make Sauce: Add butter to the hot or boiling water and stir until the butter is fully melted.
- Add Sauce to Pan: Pour the melted butter and water mixture over the brown sugar and cornstarch layer on top of the cake batter.
- 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.
- 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.
- 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
