Pumpkin Pudding Cake | The Raw Recipe

By admin On Oct 13, 2022

This pumpkin pudding cake is the perfect warm gooey dessert! It’s a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!

Nothing hits the mark better than a fall dessert! I can’t get enough of pumpkin, apple and warm, delicious spices! A few other recipes you need to try this season (or all year because they’re so good!) are these Pumpkin Cheesecake Snickerdoodles, Dutch Caramel Apple Pie Bars, or these Apple Pie Bars. Incredibly delicious pecans! I know you will love them all as much as I do.

Top down view of pumpkin pudding cake served in a white bowl with 2 scoops of vanilla ice cream on top.

Irresistible Pumpkin Pudding Cake Recipe

This pumpkin pudding cake just might be the only fall dessert you’ll ever need. Pudding cakes are one of my all the time favorite dessert. (This Lemon Pudding Cake is also a must-try!) They’re so gooey and warm, and how does ice cream melt when you serve it? It’s hard to beat. I’ll be honest, though, the spicy pumpkin flavor in this particular recipe makes it absolutely to die for. There’s rich pumpkin, warm spice, vanilla and smoky brown sugar in every bite. It’s my new favorite!

There are so many fall desserts, but this one is guaranteed to bring ooos and aahhs to the Thanksgiving table. It’s the perfect mix of pumpkin cake and hot caramel sauce. It only takes a few minutes to assemble and bake completely in one pan – which means less work, less mess and you still reap all the benefits! (Plus, you don’t have to tell anyone how easy it was to make.) Now, if you’re ready to make a dessert that tastes like a warm hug… let’s start!

Ingredients you will need

As long as you have pumpkin puree on hand, chances are you’ll have everything else you need to whip up this amazing fall dessert! Get ready to repeat this Pumpkin Pudding Cake – it’s heaven in a pan! If you’re looking for measurements, they’re all below in the recipe card.

Plain flour: All purpose or whole wheat flour works great!
brown sugar: Gives your cake a deep, smoky sweetness!
baking powder: Helps your Pumpkin Pudding Cake stay light and fluffy.
Spices: I used a blend of cinnamon, nutmeg and cloves for that essential fall flavor. You can also use pumpkin pie spice!
Salt: A pinch will enhance all the flavor of your cake.
Pumpkin puree: Be sure to use pure pumpkin puree and not pie filling! If you want the freshest flavor possible, make your pumpkin puree from scratch!
Milk: I recommend using whole milk here; the high fat content will make your pudding cake perfectly moist and tender.
Oil: Use your favorite cooking oil! It will make your cake nice and fluffy.
Vanilla extract: Vanilla adds a hint of sweet, deep flavor. Use pure vanilla extract if you can, it makes such a difference in the overall flavor of your baked goods!
Cornstarch: When combined with brown sugar, it creates a flavorful streusel to add on top of your cake.
Hot water: Used to make the tasty caramel sauce.
Butter: Adds rich, savory flavor and moistness to your cake!

How to Make Pumpkin Pudding Cake

Once you have all your ingredients ready, it’s time to turn them into the gooey fall treat of your dreams! It’s so easy, you’re going to be as obsessed with this recipe as I am.

Preparing the pan, preheating the oven: First, preheat your oven to 350 degrees F. Lightly grease a 9-inch pie plate or baking dish and set aside.
Mix the dry ingredients: In a large bowl, combine flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add the wet ingredients: Add pumpkin, milk, oil and vanilla and stir until a thick paste forms. Spread evenly in prepared pie pan.
Prepare the streusel filling: In a small bowl, stir together 1 cup brown sugar and cornstarch until there are no lumps. Sprinkle over cake batter.
Butter mixture: Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake: Bake for 35-40 minutes until the top is completely set (keep in mind that there is a thick layer of caramel sauce on the bottom, so it may shake). Let stand 5 to 10 minutes before serving.
Serve or store: Leftovers keep in the fridge and reheat perfectly!

Collage of 4 photos of the cake batter being prepared.

Additional tips and tricks

Here are some tips and presentation suggestions to make your pumpkin pudding cake taste like something out of this world! Your family can’t get enough of this delicious fall treat.

Serve A la Mode: My favorite way to enjoy this delicious cake is with a scoop of ice cream on top! If you serve your pudding cake fresh out of the oven, the ice cream melts perfectly and it’s TOO good! I’m a fan of the best vanilla ice cream to serve with my pudding cakes and other hot desserts, but I can imagine how smothered a buttered pecan or caramel ice cream would be on it. It’s a marriage of flavors made in heaven!
Use aluminum foil: I bake all of my pudding cakes in a 9″ pie plate, but if you’re using a shallow pie plate or it’s not quite 9″ you’ll want to place a large piece of baking paper. foil under your mold to catch drips. Cleaning the oven is not high on my list of fun things to do! (And I’m sure it’s not on yours either!)
Tasty mixes: Feel free to add nuts (chopped pecans, maybe?), dried fruit, butterscotch chips, or chocolate chips to change things up. It won’t change the recipe if you decide to add your own twist! Just stir them into the batter or sprinkle them with the sugar streusel mixture before baking.

Top view of pumpkin pudding cake in a white serving dish. A spoon is taken out of it.

How long does pumpkin pudding cake last?

You’ll want to store any leftover cake in the refrigerator to keep it moist and delicious!

In the refrigerator: Store leftover pumpkin pudding cake in an airtight container or covered with plastic wrap. It will stay good for 3-4 days.
Reheating: You can reheat your pudding cake in the oven at 350 degrees F for about 10 minutes! You can also put a ball of cake in the microwave for 30 seconds or until hot.

Top view of pumpkin pudding cake topped with caramel sauce.

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