Pumpkin Pudding Cake

Pumpkin cake on a white plate topped with caramel and vanilla ice cream.

This self-saucing Pumpkin Pudding Cake is a tasty fall dessert. A light and moist pumpkin spice cake that magically bakes up with a brown sugar caramel sauce right underneath it.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 239kcal

Author Allison - Celebrating Sweets

Ingredients

1-¼ cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking soda
1-¼ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ cup evaporated milk
½ cup canned pumpkin puree not pumpkin pie filling
¼ cup melted butter
1 teaspoon vanilla extract
⅓ cup chopped pecans optional

Topping:

¾ cup packed brown sugar
¼ teaspoon ground cinnamon
1-½ cups boiling water
Vanilla ice cream or sweetened whipped cream for serving

Instructions

Preheat oven to 350°F. Grease a 9x9 square baking pan. Set aside.
In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, pie spice, and salt. Add milk, pumpkin, butter, and vanilla. Stir with a wooden spoon or rubber spatula until combined. Fold in pecans, if using.
Transfer the batter to the prepared pan and spread into an even layer. For the topping, sprinkle the cinnamon and brown sugar over the batter. Pour boiling water on the top (do not stir).
Carefully transfer the pan to the oven and bake for 25-30 minutes. A toothpick inserted into the center of the cake should come out clean, and there should be a wet, pudding-like layer under the cake. Place on a wire rack to cool slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

This cake is best served warm, the day it is made. Leftovers can be refrigerated and are best consumed within 1 day, reheating individual portions in the microwave as needed.

Nutrition