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October 14, 2020

Pumpkin Pudding Cake

For all of you who loved this blueberry pudding cake that’s in my arsenal,  here’s an autumn version- Pumpkin Pudding Cake! This cake is a cross between a bread pudding, a pumpkin pie, and a tasty doughnut.  It also kind of reminds me of my favorite thanksgiving sweet potato dish! 

 

Magic happens when you pour hot water and on the brown sugar nut mixture on top of the batter; you get the tastiest brown sugar glaze. 

I shared some with my neighbors because it would have allllllll been gone if I had it in my kitchen long enough. So good! 

Ingredients involved:

Mix the batter!

Put the batter in prepared pan.

Mix the topping ingredients together.

Put them on top of the batter. Pour hot water on top of batter!

This is going to make an incredible sauce on the bottom of the cake.

DONE!

The pecans!!!

Hello, edge pieces!

Every scoop comes with this brown sugar glaze.

Perfect with a scoop of vanilla ice cream!

Share with friends. 

A bowl full warmed up for breakfast with a scoop of yogurt on top with be heaven!

Pumpkin Pudding Cake

serves about 8

  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoons  ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup canned pumpkin
  • 1/2 cup melted unsalted butter (1 stick)
  • 2 teaspoons vanilla extract

for the topping:

  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans
  • 1 1/2 cups hot water

Preheat oven to 350F. Grease a 9×9 inch baking pan with butter or cooking spray and set aside. 

In a medium bowl, whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, melted butter, and vanilla. Stir until well blended. 

Spread batter into prepared pan. Mix brown sugar, cinnamon, and pecans in a small bowl. Sprinkle evenly over the batter. Pour hot water on top. Bake for 50-60 minutes. The cake will rise and there will be sauce at the bottom of the pan. Serve warm with vanilla ice cream. 

  • Laura

    Hi Tracy!

    Thank you for what looks like another great recipe. I’m not sure if this is something happening on your end, but I wanted to let you know that when I’ve tried to pin your last two recipes on my pinterest board, it indicates that there are no images to select from. I don’t think that I’m doing anything differently, as I’ve been able to pin from other sites. I just wanted to give you a heads up! Thank you for being one of my go-to sites for reliable and delicious recipes!

    With love!
    Laura

  • Laura

    Ok!! Hope you’re able to get it figured out! 😉

  • Jenna

    I CANNOT wait to make this for Thanksgiving! This looks so tasty and I feel like it is going to make my kitchen smell so good while it’s baking. Thank you for creating and sharing!

  • bonnie

    The boiling water trick seems like something our grandmas invented, right? This is a gorgeous recipe, Tracy. Can’t look away! Happy Autumn. Glad the orange has left our skies and made it to our trees where it belongs.

  • Rebecca

    This looks incredible and I’d love to make it for my US friends here in Italy for Thanksgiving. One thing, I’m not sure if I can get canned pumpkin here, do you think it would work if I roasted and pureed one?

    Another great recipe, thank you Tracy!

    • Byanca

      I always use my homemade pumpkin puree in baking recipes! You juste have to make sure it’s not too soggy, so I usually roast it a bit longer and strain it as much as possible after 🙂

  • P.J. Coldren

    Is there any nutrition information available for this recipe? I’m supposed to be “counting carbs” and knowing that info would help a lot. Thank you.

    • Tracy

      I don’t have that information, but I am sure there’s an app or some other resource online that can calculate that it if you plug it in.

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  • Maire

    Giving this recipe a shot- in the oven as we speak- but I subbed sweet potato purée because I had some to use up!

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