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.
Servings: 6 servings
Calories: 366kcal
Equipment
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
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