It's officially baking season and first up is this warm and cozy Pumpkin Pudding Cake. The super-moist and deliciously spiced pumpkin cake on top melts into a gooey brown sugar pumpkin pudding on the bottom. It's basically magic.
Course Desserts & Sweet Treats
Cuisine American
Keyword cake, egg free, pudding, pumpkin
Prep Time 5 minutesmins
Cook Time 40 minutesmins
Total Time 45 minutesmins
Servings 6servings
Calories 377
Author Laurie McNamara
Equipment
BIA Cordon Bleu 904858 Porcelain Oval Baking Dish, 15-Inch, White
Ingredients
1½cupsunbleached all-purpose flour
3/4cupgranulated sugar
2teaspoonsbaking powder
1/2teaspoonkosher salt
1teaspoonground cinnamon
1/2teaspoonground nutmeg
1/2cup100% pure pumpkin puréenot pumpkin pie filling
1/2cupwhole milk
2tablespoonsmelted butter or coconut oil
1teaspoonpure vanilla extract
3/4cupdark brown sugar
1cuphot water
1tablespoonpowdered sugarsifted
US Customary - Metric
Instructions
Preheat your oven to 350℉ (or 180℃).
In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
Next add in the pumpkin, milk, butter (or coconut oil) and vanilla. Use a rubber spatula to mix the ingredients until incorporated.
Pour the cake batter into your un-greased baking dish and spread out into an even layer.
In a small bowl, whisk dark brown sugar with hot water. Then pour it over cake batter, DO NOT STIR.
Slide the baking dish onto the middle rack of your preheated oven and bake for 40 minutes. Rotate the baking dish halfway to ensure even baking.
Allow the cake to cool for 5 to 10 minutes before dusting with powdered sugar and serving.