Pumpkin Pudding Cake

If you have ever made the Hot Fudge Pudding Cake in the cookbook than you will know what is in store!  This is a perfect Fall comfort dessert. 

This cake is an homage to my sister.  Was thinking of her not too long ago doing some pre-planning for Thanksgiving and I know her love for pumpkin so was trying to think of something new I could serve in lieu of pumpkin pie.  

Ended up using the nostalgic Hot Fudge Pudding Cake recipe from my childhood as a base and substituted all the favorite Fall spices and flavors to make a delicious and moist pumpkin cake with warm pumpkin pudding underneath.  Can’t wait for you to give it a try Tisa – it will become a new favorite!  

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Pumpkin Pudding Cake

For Batter:

15 oz. Canned Pumpkin

½ cup Milk

½ cup Melted Butter

1 Tbsp. Vanilla Extract

2 1/3 cups Flour

1 Tbsp. Baking Powder

1 tsp. Kosher Salt

1 cup Sugar (feel free to decrease by a 1/2 cup)

2 tsp. Ceylon Cinnamon

1 tsp. Freshly Ground Nutmeg

1 tsp. Ground Cloves

 

For Topping:

¾ cup of Walnuts (Tisa – Know you don’t like nuts but give this a try for texture sake!) 

1 cup Sugar (feel free to decrease by a 1/2 cup)

1 cup Brown Sugar

½ tsp. Ceylon Cinnamon

3 cups of Boiling Water

 

Directions:

Preheat oven to 350 and grease a 9 x 13” dish.

In the bowl of a standard electric mixer, combine pumpkin, milk, butter and vanilla.  Add in the dry ingredients (flour, baking powder, salt, sugar, cinnamon, nutmeg and cloves).  Beat until thoroughly combined.  Pour batter into prepared dish.

Place 9 x 13 dish onto baking sheet.  In a small bowl, combine nuts, sugars and cinnamon.  Sprinkle mixture evenly over top of batter in the 9 x 13″ dish.  Then carefully pour boiling water evenly over the batter.  Do Not Stir.

Carefully place baking sheet with the 9 x 13″ dish into preheated 350 oven and bake for 40 minutes or until cake is set on top.  Do not use the toothpick method to test this cake as it will not work since pudding is underneath.  Top of cake will spring back to the touch when ready.

Cool for approximately 15-20 minutes.  The pudding mixture underneath the cake will thicken as it cools.  Carefully cut into squares.  Use a spatula to remove cake and then spoon the thickened sauce/pudding on top.  Serve by itself or with fresh Whipped Cream.

 

 

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Talk about YUM!  Hope you enjoy this recipe as much as my family did!

Much Love,

Elayne

P.S.  As always, you can find more at Sharing Our Life, Love and Food

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