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.
Serves:
Ingredients
- 1½cupswhole wheat,or all purpose flour
- ¾cupbrown sugar,plus 1 cup, lightly packed, divided
- 2tspbaking powder
- 1tspcinnamon
- ¼tspsalt
- pinch of nutmeg
- pinch of cloves
- ¾cuppure pumpkin puree
- ⅓cupmilk
- 1tbspoil
- 1tspvanilla extract
- 2tspcorn starch
- 1¼cuphot water,or boiling water
- 2tbspbutter
Instructions
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Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or baking dish and set aside.
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In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
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Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread evenly into prepared pie plate.
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In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
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Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
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Bake for 35 to 40 minutes until top is completely set. Let sit for 5 to 10 minutes before serving.
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Leftovers can be stored in the refrigerator and reheat perfectly!
Nutrition
- 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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