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Pumpkin Pudding Cake

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 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Keyword: pudding, pumkin
Servings: 6 servings
Author: Lora

Ingredients

  • 1-1/2 cups unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup pumpkin puree
  • 1/2 cup almond milk
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dark brown sugar
  • 1 cup hot water
  • powdered sugar for serving (optional)
  • whipped cream for serving (optional)

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.