Pumpkin Pudding Cake

It's officially baking season and first up is this warm and cozy Pumpkin Pudding Cake. The super-moist and deliciously spiced pumpkin cake on top melts into a gooey brown sugar pumpkin pudding on the bottom. It's basically magic.

Course Desserts & Sweet Treats

Cuisine American

Keyword cake, egg free, pudding, pumpkin

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 377

Author Laurie McNamara

Equipment

BIA Cordon Bleu 904858 Porcelain Oval Baking Dish, 15-Inch, White

Ingredients

1½ cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin puree not pumpkin pie filling
1/2 cup whole milk
2 tablespoons melted butter or coconut oil
1 teaspoon pure vanilla extract
3/4 cup dark brown sugar
1 cup hot water
1 tablespoon powdered sugar sifted

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃).
In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
Next add in the pumpkin, milk, butter (or coconut oil) and vanilla. Use a rubber spatula to mix the ingredients until incorporated.
Pour the cake batter into your un-greased baking dish and spread out into an even layer.
In a small bowl, whisk dark brown sugar with hot water. Then pour it over cake batter, DO NOT STIR.
Slide the baking dish onto the middle rack of your preheated oven and bake for 40 minutes. Rotate the baking dish halfway to ensure even baking.
Allow the cake to cool for 5 to 10 minutes before dusting with powdered sugar and serving.

Nutrition