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.