Pumpkin Pudding Cake – an easy dessert perfect for fall gatherings and Thanksgiving. It’s like a cross between a molten lava cake and pumpkin pie. Full of warm and cozy spices with a delicious sauce that forms beneath the cake. Plus a step-by-step video.
Now that fall is here in full swing, we’ve already been gearing up and planning out our Thanksgiving menu.
It’s my step-dad’s favorite! He grew up on a gooey chocolate pudding cake from his mom and grandma, who were both amazing bakers. And this cozy fall version is like a cross between a lava cake and pumpkin pie which he loves as well.
This Pumpkin Pudding Cake has a spongy, soft, moist pumpkin and pumpkin spice flavored cake with a hidden warm, gooey sauce underneath. If that sounds divine to you, you’ve got to try it because it tastes even better.
PUMPKIN PUDDING CAKE
This recipe is almost exactly the same as the original version I made last year except I made a few tweaks based on reader requests.
- Instead of making it in the slow cooker, I baked it in a casserole dish in the oven this time.
- Also, I used almond milk for those of the readers that requested a vegan version. Feel free to use any milk you like or have on hand.
- I also left out the pecans since a lot of readers mentioned they had nut allergies. You can totally add your favorite nuts if you like.
And you know what? This pudding cake is super easy to whip up! Just 10 minutes of prep time and one mixing bowl. You can bake this up in an 8×8 square baking pan, a 9″ pie plate or this 2 1/2 quart casserole dish.
The results are soft, gooey pumpkin with brown sugary goodness in every bite.
The best part is that hidden layer of warm brown sugar pudding underneath, almost like molten lava. So gooey and irresistible!
Serve warm with a spoonful of sauce and and top with a scoop of some creamy vanilla ice cream to make this the perfect fall treat.
Pumpkin Pudding Cake
- 1 2/3 cups all-purpose white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice homemade or store-bought
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk I used almond + 2 teaspoons vinegar
- 2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
- 1/4 cup butter melted
- 1 1/3 cups very hot or boiling water
- 3/4 cup packed brown sugar
- **feel free to add some chopped pecans if you like
- Preheat oven to 350 degrees. Lightly grease the sides of a baking pan (8x8 square, 9" pie pan or a 2 1/2 quart casserole dish) with coconut oil, melted butter or cooking spray. Set aside.
- In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon and salt. Whisk until combined.
- Add milk, pumpkin and melted butter and using a wooden spoon, mix until smooth.
- Spread batter into the bottom of the prepared pan.
- Sprinkle brown sugar over the batter. Carefully pour hot water to dissolve the sugar. (It will look like a hot mess - this is okay as it will bake up in the oven).
- Bake in preheated oven for 32-39 minutes or until batter sets up and toothpick comes out clean (but you'll still see molten pudding bubbling at the sides)
- Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.
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