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Pumpkin Pudding Cake

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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 mins
Cook Time 40 mins
Total Time 45 mins
Servings 6 servings
Calories 377
Author Laurie McNamara


  • 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


  • Preheat your oven to 350°.
  • 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.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 81g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 389mg | Potassium: 144mg | Fiber: 2g | Sugar: 55g | Vitamin A: 3329IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg