Name: Easy Pumpkin Pudding Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups whole wheat or all purpose flour; 3/4 cup brown sugar, lightly packed; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon salt; pinch of nutmeg; pinch of cloves; 3/4 cup pure pumpkin puree (not pie filling); 1/3 cup 1% milk; 1 tablespoon canola oil; 1 teaspoon vanilla; 1 cup brown sugar, lightly packed; 2 teaspoons corn starch; 1 1/4 cup hot or boiling water; 2 tablespoons butter

Jump to Recipe· 4.7 from 24 reviews

If you’re anything like me, sometimes you crave a cozy dessert that’s both simple and irresistibly delicious. This Easy Pumpkin Pudding Cake Recipe fits the bill perfectly — it’s got that warm pumpkin spice vibe without any complicated steps, making it a go-to for busy weeknights or last-minute gatherings. What I love most is how this cake magically bakes into a tender pudding layer with a luscious caramel sauce pooling below. It’s like two desserts in one, and you don’t even have to fuss.

Whether you’re craving comfort food in the fall or just want to try an effortless pumpkin treat, this Easy Pumpkin Pudding Cake Recipe is your new best friend. I’ve made it countless times for friends and family, and it never fails to impress. Plus, it’s a clever way to use pumpkin puree beyond pies. I promise, once you try it, you’ll be reaching for this recipe all pumpkin season long — or honestly any time you want a quick, sweet hug from your oven.

🤎

Why This Recipe Works

Simple Ingredients: Uses pantry staples and pumpkin puree, no fancy extras needed.
Dual Texture Magic: The cake rises up while a caramel-like sauce forms underneath for luscious flavor contrast.
One-Dish Wonder: Bakes right in a single pie plate, making cleanup a total breeze.
Perfect for Any Occasion: Comforting enough for cozy nights but impressive enough to serve guests.

The image shows a close-up of a round pie in a clear glass pie dish. The pie has one main thick, golden brown crust layer on top with a slightly crumbly and uneven texture. The crust's surface shines gently with a few light spots hinting at a thin glaze or sugar dusting. The pie dish sits on a soft, light gray cloth, all placed on a white marbled surface. The background is blurred white fabric, giving a clean and soft feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Pumpkin Pudding Cake Recipe has a purpose, coming together to create rich flavor and the perfect texture. I always recommend using pure pumpkin puree — not pumpkin pie filling — to control the sweetness. Plus, brown sugar adds just the right depth to the caramel sauce and batter.

Flour: Whole wheat or all-purpose flour works beautifully here; whole wheat adds a lovely, nutty undertone.
Brown Sugar: Lightly packed for natural sweetness and a deep, molasses flavor that complements the pumpkin.
Baking Powder: Ensures the cake rises nicely while keeping it tender and moist.
Spices (Cinnamon, Nutmeg, Cloves): Classic pumpkin spices that instantly spark those cozy feelings.
Pure Pumpkin Puree: Not the canned pie filling—you want pure pumpkin for true pumpkin flavor without extra sugar or spices.
Milk (1%): Adds moisture and helps create that rich pudding texture.
Canola Oil: Keeps the cake moist without overpowering flavors.
Vanilla Extract: Lifts the spices and pumpkin with a subtle sweet aroma.
Corn Starch: Key for thickening the caramel sauce under the cake.
Butter: Melts into the sauce for a decadent finish.
Hot Water: Dissolves the sugar and butter, creating the luscious caramel sauce.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I adore about this Easy Pumpkin Pudding Cake Recipe is how easy it is to personalize. Sometimes, I play around with the spices or swap out brown sugar for coconut sugar to give it a slightly different vibe. It’s definitely a recipe where you can get creative while still counting on guaranteed success.

Spice It Up: I sometimes add ginger or a pinch of cardamom for an extra spicy kick that complements pumpkin beautifully.
Make It Vegan: Swap the milk with almond or oat milk and use a vegan butter in the sauce — works like a charm.
Less Sweet Option: Reduce brown sugar in the cake by a couple of tablespoons if you prefer a milder sweetness.
Add Nuts: Crumble some toasted pecans or walnuts on top before baking for added crunch and toasty flavor.

Step-by-Step: How I Make Easy Pumpkin Pudding Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit and lightly greasing a 9-inch pie plate or baking dish. I prefer a pie plate here because it gives the cake that classic shape and helps the caramel sauce settle just right. A quick coat with non-stick spray or a bit of butter does the trick.

Step 2: Mix the Dry Ingredients

Grab a large bowl and stir together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. I use a big spoon for this part to evenly distribute all those lovely spices with the flour – no clumps allowed! This mix will give your cake that warm, spiced backbone.

Step 3: Combine the Wet Ingredients & Form the Batter

Add the pumpkin puree, milk, canola oil, and vanilla into your dry ingredient bowl. Stir everything until a thick batter forms. It helps to use a sturdy spoon here because the batter is kind of dense — that’s a good sign! Spread the batter evenly into your prepared pie plate.

Step 4: Prepare the Brown Sugar Cornstarch Topping

In a smaller bowl, whisk the brown sugar and cornstarch together until smooth and lump-free. Sprinkle this mixture evenly over the cake batter in the pie plate. This topping is the secret to that magical pudding layer you’ll love.

Step 5: Make the Hot Butter Sauce & Pour

In a separate small bowl or cup, melt the butter in the hot or boiling water, stirring until combined. Pour this buttery syrup right over the brown sugar and cornstarch topping in the pie plate. This liquid will work its way through the batter while baking, creating that incredible caramel sauce underneath.

Step 6: Bake and Let It Rest

Bake at 350 degrees for 35 to 40 minutes. The top will set firmly, but the cake will jiggle a bit because of the pudding layer underneath — that’s totally normal! Let the cake rest for 5 to 10 minutes after baking to allow the sauce to thicken up before serving.

💡

Pro Tips for Making Easy Pumpkin Pudding Cake Recipe

Use Pure Pumpkin, Not Pie Filling: This ensures the cake isn’t too sweet and lets you control flavors perfectly.
Don’t Skip the Rest Time: Allowing the cake to sit lets the pudding sauce thicken beautifully before slicing.
Evenly Distribute Brown Sugar Topping: This helps the sauce form uniformly instead of clumping up.
Check Doneness by Touch, Not Just Time: The top should be set but gentle — a little jiggle is normal due to the pudding beneath.

How to Serve Easy Pumpkin Pudding Cake Recipe

A white bowl filled with soft, crumbly brown cake pieces soaked and covered generously in thick, shiny brown sauce, with some cake chunks floating on top and others submerged. The bowl is placed on a white marbled surface with a silver spoon and fork lying beside it. In the background, a white dish containing more of the same cake and sauce is visible, with a serving spoon resting in it, slightly blurred. The overall scene has a bright, clean look with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my pumpkin pudding cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream because it melts right into that warm pudding layer. A sprinkle of toasted pecans adds a wonderful crunch and earthy contrast, and a light dusting of cinnamon on top brings it all together beautifully.

Side Dishes

This cake pairs wonderfully with a hot cup of spiced chai tea or coffee for an afternoon treat. If you’re serving it for dessert alongside dinner, a simple mixed green salad with tangy vinaigrette helps balance the sweetness. You could also add roasted apples or pears as a side for extra seasonal flair.

Creative Ways to Present

For special occasions, I’ve served this pumpkin pudding cake in small ramekins for individual portions topped with a drizzle of caramel sauce and crushed ginger snaps. It looks festive and feels extra special without much extra effort. You can also dust the top with powdered sugar or garnish with fresh rosemary sprigs for an elegant fall touch.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin pudding cake stores beautifully in the fridge, covered tightly with plastic wrap or foil. I usually keep mine for up to 3 days, and honestly, the flavors deepen after a day or two. Just bring it out & reheat gently before serving again — it’s comforting all over.

Freezing

I’ve had success freezing slices wrapped tightly in plastic and then foil for up to 2 months. When I’m ready for a treat, I thaw them overnight in the fridge and warm gently in the oven. The texture holds up surprisingly well, making it a great make-ahead dessert for busy holiday times.

Reheating

To reheat, I recommend using a low oven temperature (around 300°F) for 10-15 minutes or microwaving slices in short bursts to avoid drying out. Adding a little extra whipped cream or ice cream when serving brings back that lovely creamy contrast, so don’t skip that part!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree for this recipe?

It’s best to use pure pumpkin puree because pumpkin pie filling already contains added sugar and spices, which can throw off the flavor balance and sweetness of the cake. Pure pumpkin lets you control the taste exactly, ensuring the spices in the recipe shine through nicely.
How do I know when the cake is done baking?

The top of the cake should be set and lightly spring back when touched gently, but keep in mind it might still jiggle slightly due to the pudding sauce underneath—that’s perfectly normal. Avoid overbaking to keep the pudding layer soft and moist.
Can I make this recipe gluten-free?

Yes! Try swapping the flour for a gluten-free all-purpose baking blend. Just ensure it contains xanthan gum or similar binders for the best texture. The pudding sauce will remain the same and delicious.
Is this recipe suitable for vegan diets?

You can make this Easy Pumpkin Pudding Cake Recipe vegan by substituting the milk with your favorite plant-based alternative like almond or oat milk and replacing the butter with a vegan butter. The texture and flavor stay wonderfully rich.
What’s the best way to serve leftover pumpkin pudding cake?

Leftovers are fantastic warmed slightly in the oven or microwave. Serving with a scoop of vanilla ice cream or a spoonful of whipped cream enhances the dessert and restores that fresh-from-the-oven comfort feel.

Final Thoughts

This Easy Pumpkin Pudding Cake Recipe is one of those gems I keep returning to because it’s quick, forgiving, and downright delicious every single time. It’s a dessert that feels homemade and special without requiring hours in the kitchen. I genuinely hope you give it a try and find yourself as enchanted by that pudding-cake magic as I am. Grab your pie plate, pumpkin puree, and a cozy spot — you’re about to make a pumpkin dessert that’s sure to become a beloved tradition!