Description
This Easy Pumpkin Pudding Cake combines warm spices and pumpkin puree to create a comforting dessert with a luscious caramel sauce layer. It features a thick batter topped with a gooey brown sugar sauce, baked to perfection and perfect for fall or holiday gatherings.
Ingredients
Scale
Cake
- 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
Sauce
- 1 cup brown sugar, lightly packed
- 2 teaspoons corn starch
- 1 1/4 cup hot or boiling water
- 2 tablespoons butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie plate or baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves until evenly combined.
- Add Wet Ingredients: Add pumpkin puree, milk, canola oil, and vanilla to the dry mixture and stir until a thick, even batter forms. Spread this batter evenly into the prepared pie plate.
- Prepare Sauce Topping: In a small bowl, combine 1 cup brown sugar and corn starch; stir to eliminate lumps. Sprinkle this sugar mixture evenly over the pumpkin batter in the pan.
- Make Caramel Sauce: Add the butter to the hot or boiling water and stir until melted completely. Pour this buttery liquid carefully over the brown sugar mixture on the batter.
- Bake the Cake: Bake the cake for 40 minutes until the top is set. The cake may jiggle slightly due to the caramel sauce layer but should be firm at the top.
- Cool and Serve: Let the cake sit for 5 to 10 minutes before serving to allow the sauce to thicken. Leftovers can be refrigerated and reheated well.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Whole wheat flour adds a nutty flavor but all-purpose flour works well too.
- Be careful pouring the hot butter-water mixture; pour slowly for even sauce distribution.
- Allow the cake to rest after baking so the sauce thickens and sets nicely.
- Store leftovers in the refrigerator and reheat gently to preserve texture.
Nutrition
- Serving Size: 1 piece (1/6 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
