This self-saucing Pumpkin Pudding Cake is a unique and delicious dessert! A fluffy pumpkin spice cake that magically bakes up with a brown sugar caramel sauce right underneath it.
½cup(120g) canned pumpkin pureenot pumpkin pie filling
¼cup(57g) salted buttermelted
1teaspoonvanilla extract
Topping:
¾cup(165g) packed brown sugar
¾teaspoonground cinnamon
1-¼cups(300ml) boiling water
2tablespoonssalted buttermelted
pinch of salt
chopped pecans and vanilla ice creamfor 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. In a separate bowl, whisk milk, pumpkin puree, melted butter, and vanilla. Pour the wet ingredients into the dry and stir with a flexible rubber spatula until combined (batter will be thick).
Transfer the batter to the prepared pan and spread into an even layer. For the topping, sprinkle the brown sugar and cinnamon over the batter. In a liquid measuring cup, combine boiling water, melted butter, and a pinch of salt. Gently pour boiling water over the top of the cake batter (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 (don't poke all the way to the bottom of the pan). There should be a wet, pudding-like layer under the cake and possibly even bubbling up around the sides. Place on a wire rack to cool slightly. Serve warm with chopped pecans and vanilla ice 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.