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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the canned pumpkin puree, milk, granulated sugar, brown sugar, and melted butter. Whisk until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
- 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.
- Grease a 9×13 inch baking dish with butter or non-stick spray.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
- Carefully remove the baking dish from the oven and pour the hot water over the top of the cake batter.
- 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.
- Remove from the oven and let cool on a wire rack for about 15-20 minutes.
- 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