Pumpkin Pudding Cake

This Pumpkin Pudding Cake is an easy dessert for fall gatherings and for Thanksgiving. It’s very moist and I like to serve it warm with vanilla ice cream and caramel sauce. Oh and as an extra bonus your house is going to smell delicious when this is baking with all of warm and cozy spices.

Pumpkin Pudding Cake

Course Dessert
Cuisine American
Author Jennifer Grooms

Ingredients

  • 1 1/4 C flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 C sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 C pumpkin puree
  • 1/4 C canola oil
  • 1 tsp pure vanilla extract

Topping

  • 1 C light brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/2 C pecan chips
  • 1 1/2 C hot water

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray and set aside
  2. In a large bowl, whisk together the flour, baking powder, salt, sugar and all the spices until combined.
  3. Mix in the pumpkin puree, oil, and vanilla until combined
  4. Spread the batter into the prepared baking dish
  5. In a small bowl, combine the brown sugar, cinnamon and pecan chips and mix until combined
  6. Sprinkle over the batter
  7. Gradually pour the hot water onto the batter and place into the oven for about 55 minutes
  8. Serve warm with ice cream, caramel sauce and whipped cream

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