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    Home » Fall

    September 15, 2023 American Recipes

    Easy Pumpkin Pudding Cake Recipe

    Jump to Recipe - Print 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!

    overhead image of easy pumpkin pudding cake in pan.
    Jump To
    • Why you'll love this pumpkin pudding cake:
    • What ingredients are in a soft pumpkin pudding cake?
    • How to make pumpkin pudding cake?
    • What you will need to make easy pumpkin pudding cake?
    • How to Serve Baked Pumpkin Pudding?
    • Expert tips for the best pumpkin pudding cake
    • Variations and Substitutions for Pumpkin Cake Dessert
    • What to serve with this fall dessert?
    • How to store leftovers of this easy pudding cake?
    • FAQ's
    • Some other pumpkin desserts to enjoy:
    • Easy Pumpkin Pudding Cake Recipe

    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.

    overhead image of easy pumpkin pudding cake in pan and spoon

    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.

    overhead image of easy pumpkin pudding cake in pan and slice on a white plate.

    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.

    overhead image of easy pumpkin pudding cake in pan and slice on a white plate.

    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.

    image of pouring brown sugar syrup on pumpkin 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).

    overhead of pumpkin pudding cake

    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.

    overhead image of cake with powdered sugar in a white baking dish.

    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

    What is the difference between light and dark brown sugar?

    It's all about the amount of molasses! Dark brown sugar has almost double the amount of molasses than light brown sugar. All that molasses makes dark brown sugar richer with more of a caramel flavor.

    What are the origins of a pudding cake?

    This is a riff on a maple pudding cake that is called pudding chômeur, or “unemployed person’s pudding,” which happens to be a traditional and super popular Québecois deserts.

    Is this a dairy-free pumpkin recipe?

    Yes, we used unsweetened almond milk, so it's totally vegan (no eggs in the cake batter) + dairy-free. But go ahead and use whole milk if you're not vegan or dairy-free. 

    Can I use pumpkin pie filling instead of pumpkin puree?

    Pumpkin pie filling is made with pumpkin, and also other ingredients like added sugar and spices like cinnamon, allspice, nutmeg, and cloves. I do not recommend using pie filling for this recipe.

    Can I make this gluten-free?

    Yes, feel free to use your favorite gluten-free 1-1 baking flour. King Arthur's Flour or Bob's Red Mill is nice.

    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. 

    Did you make this? Please RATE THE RECIPE below:)

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    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my privacy policy for details.

    Print Recipe Pin Recipe Rate this Recipe
    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
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. Jennifer Baver says

      October 29, 2018 at 4:27 pm

      This is everything I need today! So perfect for Fall!

      Reply
    2. Allison Mattina says

      October 29, 2018 at 5:09 pm

      This looks absolutely fabulous! Trying it soon!

      Reply
    3. Dee M says

      October 30, 2018 at 5:05 am

      We are kind of obsessed with pumpkin anything right now, and this looks incredible!

      Reply
    4. Gust și Aromă Moldavia says

      October 30, 2018 at 11:15 am

      This is making me hungry! Looks so inviting!

      Reply
    5. Toni | Boulder Locavore says

      October 30, 2018 at 1:39 pm

      This is such an amazing fall treat! Looks so good!

      Reply
    6. Unknown says

      October 30, 2018 at 4:56 pm

      The texture of this pudding cake looks PERFECT! So yummy!

      Reply
    7. Erin | Dinners,Dishes and Dessert says

      October 31, 2018 at 3:32 am

      This is seriously making me hungry!

      Reply
    8. Lisa says

      October 04, 2022 at 11:55 am

      5 stars
      I highly recommend this recipe, it turned out great !

      Reply
      • Lora says

        October 04, 2022 at 1:44 pm

        Hi Lisa-Thank you for taking the time to write me...so happy you enjoyed the pastina recipe!!

      • Lora says

        October 04, 2022 at 1:45 pm

        Hi Lisa-So happy you enjoyed the pumpkin pudding cake!! Thank you!

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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