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
- 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)
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.
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