Easy Pumpkin Pudding Cake Recipe

This amazing easy pumpkin pudding cake recipe is perfect for Fall! It’s made with simple ingredients and comes together quickly. The best part is that it’s so soft and delicious!

Why you'll love this pumpkin pudding cake:

1. Irresistible Flavor: The warm fall spices and moist pumpkin cake create a heavenly combination to make a delicious fall dessert.
2. Gooey Pudding Center: The juicy brown sugar pumpkin pudding at the bottom adds a delightful gooey texture.
3. Easy to Make: With simple instructions, this recipe is perfect for beginner or experienced bakers.
4. Dairy-Free Option: Use almond milk and dairy-free whipped cream to enjoy this dessert without sacrificing dietary preferences.
5. Perfect for Fall: Embrace the flavors of the season with this pumpkin-infused treat that captures the essence of autumn.

If you like fall desserts, I also recommend my Baked Pumpkin Spice Donuts, my Cinnamon Apple Crisp, and my Apple Cider Donut Cake.

A no-fuss pumpkin dessert that smells so cozy while it's baking away. Vegan and totally dairy-free. 

Colder evenings call for a spoonful (or two!) of this luscious and gooey Pumpkin Pudding Cake. Your favorite fall spices and a super moist cake on top bakes into a juicy brown sugar pudding on the bottom. This pumpkin pudding cake is so DELICIOUS!

About this being vegan. It's now pretty easy to find vegan sugars in many markets or online. So to keep this truly vegan, be sure that your sugars are also vegan.

If you're not vegan and are just interested since it is dairy-free, use your favorite dairy-free nut milk. I like to use either unsweetened almond or coconut milk.

My kids are pumpkin dessert fans, but this pudding cake took things to a whole different level of pumpkin love here in our baking headquarters. My son was quite disappointed the next morning when he thought there was one portion left and proclaimed, "This is a ripoff!". My daughter told me that I better make another one soon. Very soon.

What ingredients are in a soft pumpkin pudding cake?

• All-purpose flour: Provides structure and texture to the cake.
• Granulated sugar: Adds sweetness to the batter.
• Baking powder: Helps the cake rise and become light and fluffy.
• Sea salt: Enhances the flavors and balances the sweetness.
• Ground cinnamon: Infuses the cake with a warm and comforting aroma.
• Ground ginger: Adds a subtle, spicy kick to the cake.
• Ground nutmeg: Brings a hint of earthiness and warmth to the flavors.
• Pumpkin puree: Gives the cake its rich pumpkin flavor and moistness.
• Unsweetened almond milk: Provides softness to the batter (you can use real milk if you're not dairy-free).
• Coconut oil: Adds richness and moisture to the cake.
• Pure vanilla extract: Enhances the overall flavor of the cake.
• Dark brown sugar: Creates a sweet and gooey pumpkin pudding layer.
• Hot water: Combines with the brown sugar to create a caramel-like syrup.
• Powdered sugar for serving (optional): Adds a touch of sweetness and visual appeal.
• Whipped cream for serving (optional, use dairy-free for a dairy-free version): Provides a creamy and luscious topping.

How to make pumpkin pudding cake?

• Stir together the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
• In another bowl, whisk together the pumpkin, almond milk, coconut oil and vanilla.
• Mix the batter until it's combined.
• Spread the batter into a 3 1/2 quart baking dish.
• Spread batter evenly with spatula.
• The last step is the most fabulous step. Whisk together brown sugar and hot water. Pour sugar syrup on top of the pumpkin cake batter. Be sure to not mix it in. Let it settle on top.

What you will need to make easy pumpkin pudding cake?

• Use a mixture of flours (you could use 1/2 all-purpose and 1/2 almond flour).
• Make a gluten-free pumpkin pudding cake by using your favorite all-purpose gluten-free flour.
• Adjust the spices to your taste (more cinnamon, less ginger, more nutmeg...however you like).
• Use melted butter (if you don't want it to be vegan)or you could use vegetable oil.

How to Serve Baked Pumpkin Pudding?

This cake should be served as soon as possible, preferably the same day. The cake is moist and fluffy when it's warm, while the sauce is thick and gooey. I let it cool slightly after cooking before serving it.

It's this brown sugar syrup on top that makes the magic. Magic? Maybe not truly magic. But a great baking idea to create a syrupy, mushy, squishy, gooey, squidgy (that's what they say in England), pudding cake.

I found that while it was baking I had to make more syrup and add it on 1/2 way through. I was looking for more of saucy border but it wasn't happening. The syrup gets absorbed by the top cake part (which is a good thing).

Cut back the sugar in the batter. But it's imperative that you add the brown sugar syrup on top. Or you don't get the pudding bottom. If you don't add the sugar syrup, then you're making a pumpkin cake. Which is fine, but it's not going to be as exciting as this cake.

As the pumpkin cake bakes, the cake batter puffs and rises and the brown sugar syrup thickens on the bottom of the pan and becomes like a thick pudding sauce (I'm not joking...out of this world!). The best way to eat this is when it is first baked and very warm. But there is nothing wrong with the leftovers (if you have any the next day).

Expert tips for the best pumpkin pudding cake

• To enhance the pumpkin flavor, sprinkle some cinnamon or nutmeg on top before serving
• For added richness, serve the Pumpkin Pudding Cake with a dollop of whipped cream.
• When it's still warm, serve with a scoop of vanilla ice cream for a delightful contrast.
• Experiment with different toppings, such as chopped nuts or a drizzle of caramel sauce, to add extra indulgence to your dessert.

Variations and Substitutions for Pumpkin Cake Dessert

• For a gluten-free version, use a gluten-free all-purpose flour blend.
• Instead of almond milk, you can use any dairy-free milk or regular milk if you're not avoiding dairy.
• Feel free to experiment with different spices like cloves or allspice to add more depth to the flavors.
• Adjust the spices to your taste (more cinnamon, less ginger, more nutmeg...however you like).
• Use melted butter (if you don't want it to be vegan)or you could use vegetable oil.
• Add a handful of chopped nuts or chocolate chips to the cake batter for extra texture and richness.

What to serve with this fall dessert?

• Ice-cream: Dairy-free/vegan, or use your favorite dairy ice-cream, if you're not vegan or dairy-free.
• Whipped cream: Make your own or use your favorite store-bought brand (dairy or dairy-free).

How to store leftovers of this easy pudding cake?

Spoon out any leftovers into an airtight container or wrap the baking dish with plastic wrap. Leftovers can be kept in the fridge for up to 1 week and reheated in a microwave. I do not recommend freezing this dessert.

FAQ's

Originally published September 2022 and updated for content September 2023.

Some other pumpkin desserts to enjoy:

• Amaretti Almond Pumpkin Pie
• Paleo Pumpkin Pancakes
• Vegan Maple Pumpkin Pie

Originally published October 2018 and updated for content September 2022. 

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4.50 from 2 votes

Easy Pumpkin Pudding Cake Recipe

Colder evenings call for a spoonful (or two!) of this luscious and gooey Pumpkin Pudding Cake. Warm fall spices in the super soft pumpkin cake that has a juicy brown sugar pumpkin pudding on the bottom.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Keyword: pudding, pumkin

Servings: 6 servings

Calories: 366kcal

Author: Lora

Equipment

• mixing bowls

Ingredients

• 1-½ cups unbleached all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup pumpkin puree
• ½ cup unsweetened almond milk or whatever unsweetened dairy-free milk you like (use real milk if you're not dairy-free)
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• ¾ cup dark brown sugar
• 1 cup hot water
• powdered sugar for serving (optional)
• whipped cream for serving (optional-use dairy-free for dairy-free)

Instructions

• Preheat your oven to 350°.
• In a medium bowl whisk together the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg.
• In another medium bowl, mix together the pumpkin, almond milk, coconut oil and vanilla.
• Add the wet ingredients into the dry ingredients. Stir together until completely 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 and pour over the pumpkin cake batter Let the sugar syrup sit on top without stirring it in.
• Carefully slide the baking dish onto the middle rack of oven and bake for 35-40 minutes.
• Let cake cool for 10 minutes. Sprinkle on some confectioner's sugar and dig in.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 366kcal | Carbohydrates: 78g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 345mg | Potassium: 120mg | Fiber: 2g | Sugar: 53g | Vitamin A: 3179IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg

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