How To Make Pumpkin Pudding Cake
End your Thanksgiving feast on a unique sweet note with this pumpkin pudding cake. This warm and gooey dessert is best served with a scoop of ice cream.
- 1½cupswhole wheat,or all purpose flour
- ¾cupbrown sugar,plus 1 cup, lightly packed, divided
- 2tspbaking powder
- pinch of nutmeg
- pinch of cloves
- ¾cuppure pumpkin puree
- 1tspvanilla extract
- 2tspcorn starch
- 1¼cuphot water,or boiling water
Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or baking dish and set aside.
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 evenly 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 to 40 minutes until top is completely set. Let sit for 5 to 10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
- Calories: 289.53kcal
- Fat: 7.43g
- Saturated Fat: 3.07g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.68g
- Polyunsaturated Fat: 1.11g
- Carbohydrates: 53.87g
- Fiber: 6.46g
- Sugar: 19.56g
- Protein: 5.21g
- Cholesterol: 11.53mg
- Sodium: 234.28mg
- Calcium: 170.82mg
- Potassium: 277.88mg
- Iron: 2.14mg
- Vitamin A: 276.96µg
- Vitamin C: 1.31mg
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