This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream. Includes step by step recipe video
Recipe posted first on The Recipe Critic
I know you know that I have a bit of a sweet tooth. But there is one type of dessert that takes the cake over all the others — a gooey, hot dessert with a scoop of vanilla ice cream. Always vanilla. Pumpkin pudding cake, anyone?
I’ve got a solid collection of them going on here on The Recipe Rebel — first my Grandma’s Hot Fudge Sundae Cake, then these Flourless Chocolate Lava Cakes and this Slow Cooker Caramel Apple Pudding Cake and this Red Velvet Pudding Cake.
Not into cake? We’ve also got crisps galore: Berry Cherry Crisp and Pineapple Crisp just to name a couple 😉
ANYWAY. We like our dessert here.
What I love about pudding cakes is how easy they are to throw together — there’s no mixer needed at all, just a bowl and a whisk and a baking dish, and you’re done. 10 minutes prep max and it’s in the oven, and then all you have to do is wait and soak in that sweet, spicy scent.
Tips and Tricks for Making this Pumpkin Pudding Cake:
- I don’t normally have any issues with the cake baking over, but it will depend on the depth of your baking dish. Place a large piece of tin foil under the pan just to be safe! I don’t know anyone who enjoys cleaning their oven 😉
- Nuts would be a great addition to this cake — pecans in particular! Feel free to mix them into the batter or sprinkle them on with the sugar before baking.
- This pudding cake will definitely thicken as it sits, so don’t worry about that. The leftovers are also just as good refrigerated and then reheated, so no need to eat it all in one sitting (although I could never blame you if you did).
Easy Pumpkin Pudding Cake Recipe
written by Ashley Fehr
Ingredients
- 1 1/2 cups flour whole wheat or all purpose
- 3/4 cup brown sugar lightly packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- pinch of nutmeg
- pinch of cloves
- 3/4 cup pure pumpkin puree not pie filling!
- 1/3 cup 1% milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla
Sauce
- 1 cup brown sugar lightly packed
- 2 teaspoons corn starch
- 1 1/4 cup hot or boiling water
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 9″ pie plate or baking dish.
- In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
- Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
- In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
- Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
- Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
- Leftovers can be stored in the refrigerator and reheat perfectly!
Nutrition Information
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DM says
Can this be frozen and then reheated?
The Recipe Rebel says
Hi! I think it could be frozen! Hope you enjoy it!
Rita says
I agree! Pudding cakes are the best.. and yes it has to be vanilla ice cream. I have some in the freezer and your pumpkin pudding cake in the oven. Can’t wait to taste it!
The Recipe Rebel says
Hope you enjoy it Rita!
Sandy says
Just reading; NEARLY OCTOBER (26, Sept 2021), Sounds delish; as does anything PUMPKIN! Is it going to be ‘Gooey’ (to eat) in Center, when it’s done/cooled?
Ashley Fehr says
Hi Sandy! It will stay gooey when it is cooled but will thicken considerably. When hot it is quite saucy
Laura Ann Chapman says
You did not have caramel sauce mentioned until end when too late
Ashley Fehr says
Hi Laura, your comment doesn’t really make any sense. The caramel sauce created is part of the recipe. It is not a separate thing.
joyce says
If I want a 9×13 pan – would I double this recipe?
Ashley Fehr says
Yes, I would!
Kayann Clark says
Yum! So excited to try this on my girlfriends tomorrow evening!
I am considering throwing in a few mini chocolate chips along with your recommended pecans. Too much?
Ashley Fehr says
I don’t think it’s too much! I think it’d be delicious 🙂
Kathryn says
What is the best way to reheat it? The oven or microwave?
Ashley Fehr says
I usually use the microwave, but if you are reheating the whole pan the oven might work best.
Elizabeth Vlug says
Just an update. We made this on the weekend and boy was it good. I’m not a huge pumpkin pie fan but this was even a big hit for me. Loved the warm spicy taste. A new fall and winter favourite for sure. Thanks again Ashley for a delicious recipe.
Ashley Fehr says
That makes me so happy! I’m glad you liked it!
Elizabeth Vlug says
Printing this one. It reads pure comfort and delicousness. Thank you for sharing.
Ashley Fehr says
Thanks Elizabeth! I hope you love it!
Jess @ Sweetest Menu says
I have no words! Ashley, this looks INCREDIBLE!
Ashley Fehr says
Thanks Jess!
Sarah @Whole and Heavenly Oven says
Ugh, I’m DYING over how gooey and amazing this pudding cake looks, Ashley! That sauce is just pure perfection. I’d be eating this goodness straight outta the pan!
Ashley Fehr says
It really is the best combo! Thanks Sarah!