Pumpkin Pie Pudding Cake: A Deliciously Easy Fall Dessert Recipe

Pumpkin Pie Pudding Cake is a delightful dessert that perfectly captures the essence of fall in every bite. As the leaves change and the air turns crisp, this comforting dish brings warmth and nostalgia to our tables. With its origins rooted in traditional pumpkin pie recipes, this cake combines the rich flavors of pumpkin, warm spices, and a luscious pudding-like texture that is simply irresistible.

What I love most about Pumpkin Pie Pudding Cake is how it effortlessly marries the classic taste of pumpkin pie with the ease of a cake. The creamy filling and soft, cake-like top create a delightful contrast that keeps everyone coming back for seconds. Whether served warm with a dollop of whipped cream or chilled for a refreshing treat, this dessert is a crowd-pleaser that embodies the spirit of the season. Join me as we dive into this scrumptious recipe that will surely become a cherished favorite in your home!

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups hot water
• Whipped cream, for serving (optional)

Preparing the Batter

Let’s get started on this delicious Pumpkin Pie Pudding Cake! First, I like to gather all my ingredients to make the process smoother. Once everything is ready, follow these steps:

1. Preheat your oven to 350°F (175°C). This is crucial as we want our cake to bake evenly.
2. In a large mixing bowl, combine the canned pumpkin puree, milk, granulated sugar, brown sugar, and melted butter. Use a whisk to mix these ingredients until they are well combined and smooth.
3. Add the eggs one at a time, whisking well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
4. Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. The spices will give your cake that warm, cozy flavor that pairs perfectly with pumpkin.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Preparing the Baking Dish

Now that we have our batter ready, it’s time to prepare the baking dish:

1. Grease a 9×13 inch baking dish with a little butter or non-stick spray. This will prevent the cake from sticking and make it easier to serve later.
2. Pour the batter into the greased baking dish, spreading it evenly with a spatula.

Cooking Process

Now comes the fun part—baking our cake!

1. Once your oven is preheated, place the baking dish in the oven. Bake for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
2. While the cake is baking, prepare the hot water. You’ll need this for the next step, so I usually boil some water in a kettle or on the stove.
3. After 30 minutes, carefully remove the baking dish from the oven. Pour the hot water over the top of the cake batter. This may seem unusual, but it helps create that pudding-like texture we’re after!
4. Return the baking dish to the oven and bake for an additional 25-30 minutes. The cake will rise and the top will become golden brown.

Cooling and Assembling

Once your cake is done baking, it’s important to let it cool before serving:

1. Remove the baking dish from the oven and let it cool on a wire rack for about 15-20 minutes. This will help the pudding set a bit more.
2. Once cooled, you can serve the cake warm or at room temperature. I love to scoop it into bowls, as it has a lovely pudding-like consistency.
3. If desired, top each serving with a dollop of whipped cream. It adds a nice touch and balances the flavors beautifully!

Storing Leftovers

If you happen to have any leftovers (which is rare in my house!), here’s how to store them:

1. Allow the cake to cool completely before covering it with plastic wrap or transferring it to an airtight container.
2. 

   Conclusion:

   In summary, this Pumpkin Pie Pudding Cake is an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly captures the essence of fall. The combination of creamy pumpkin filling and a light, fluffy cake creates a unique texture that is both comforting and satisfying. Plus, the warm spices of cinnamon and nutmeg will fill your kitchen with an irresistible aroma that will have everyone eagerly awaiting dessert. For serving suggestions, I recommend topping your Pumpkin Pie Pudding Cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also sprinkle some crushed pecans or walnuts on top for added crunch and flavor. If you’re feeling adventurous, try adding a swirl of caramel sauce or a drizzle of chocolate for a fun twist! I truly encourage you to give this recipe a try and experience the joy it brings. Whether you’re hosting a holiday gathering or simply treating yourself to a cozy night in, this Pumpkin Pie Pudding Cake is sure to impress. Don’t forget to share your experience with friends and family, and let me know how it turned out for you! Happy baking! Print
   

   Pumpkin Pie Pudding Cake: A Deliciously Easy Fall Dessert Recipe

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   • Author: Maria
   • Total Time: 70-75 minutes
   • Yield: 8–10 servings 1x

   Print Recipe

   Pin Recipe

   Description

   This Pumpkin Pie Pudding Cake combines the comforting flavors of pumpkin and spices in a delightful dessert that merges cake and pudding. It’s simple to prepare and ideal for fall celebrations or cozy evenings at home. Enjoy it warm, optionally topped with whipped cream!

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   Ingredients

   Scale 1x2x3x

   • 1 cup canned pumpkin puree
   • 1 cup milk
   • 1/2 cup granulated sugar
   • 1/2 cup brown sugar, packed
   • 1/4 cup unsalted butter, melted
   • 2 large eggs
   • 1 teaspoon vanilla extract
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground nutmeg
   • 1/4 teaspoon ground ginger
   • 1/4 teaspoon salt
   • 1 cup all-purpose flour
   • 1 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 1 1/2 cups hot water
   • Whipped cream, for serving (optional)

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, combine the canned pumpkin puree, milk, granulated sugar, brown sugar, and melted butter. Whisk until smooth.
   3. Add the eggs one at a time, whisking well after each addition.
   4. Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
   5. In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
   6. Grease a 9×13 inch baking dish with butter or non-stick spray.
   7. Pour the batter into the greased baking dish, spreading it evenly.
   8. Bake for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
   9. Carefully remove the baking dish from the oven and pour the hot water over the top of the cake batter.
   10. Return the baking dish to the oven and bake for an additional 25-30 minutes until the cake rises and the top is golden brown.
   11. Remove from the oven and let cool on a wire rack for about 15-20 minutes.
   12. Serve warm or at room temperature, topped with whipped cream if desired.

   Notes

   • Ensure the hot water is ready before the first baking time is up, as it needs to be poured over the cake immediately after removing it from the oven.
   • This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

   • Prep Time: 15 minutes
   • Cook Time: 55-60 minutes