Pumpkin Pie Pudding Cake Recipe: Easy and Delicious Fall Dessert

Welcome to my kitchen! Today, we’re making a super yummy Pumpkin Pie Pudding Cake. This dessert is perfect for fall because it’s warm, cozy, and full of pumpkin spice flavor.

Imagine a soft cake on top with a gooey, sweet sauce underneath—it’s like magic in a pan!

I first made this for my family on a chilly day, and the smell filled our house with happiness. Now, it’s a favorite treat we enjoy every autumn.

Key Takeaways

This section gives you the quick scoop on our Pumpkin Pie Pudding Cake. Here’s everything you need to know before we start baking.

• Recipe Description: This Pumpkin Pie Pudding Cake is a tasty dessert. It mixes pumpkin pie flavors with a moist cake and a gooey caramel sauce that forms while baking.
• Prep Time: You need 15 minutes to get everything ready.
• Cooking Time: It bakes for 45 minutes in the oven.
• Total Time: From start to finish, it takes 1 hour.
• Type of Dish: This is a dessert, perfect for after dinner.
• Cuisine of the Recipe: It’s an American recipe with a fall twist.
• Quantity Produced by the Recipe: This makes enough for 9 to 12 people.
• The Number of Calories in the Recipe: Each serving has about 300 calories.

These details help you plan your baking adventure. Now, let’s dive into what makes this cake so special!

What is Pumpkin Pie Pudding Cake?

Pumpkin Pie Pudding Cake is a fun dessert that’s part cake and part pudding. When you bake it, the cake rises to the top, and a sweet sauce forms at the bottom. This sauce tastes like caramel or toffee, mixed with yummy pumpkin spices. The cake uses pumpkin puree and spices like cinnamon and nutmeg, making it soft and full of fall flavor.

This treat is special because it makes its own sauce while baking. You don’t need to cook anything extra—just pour hot water over the top and watch the magic happen! Kids and grown-ups love it, especially with ice cream on top. It’s a great pick for fall parties or a cozy night at home.

Why This Recipe is Great for Fall

This Pumpkin Pie Pudding Cake is perfect for fall because it’s warm and spiced just right. The pumpkin and cinnamon make it taste like autumn in every bite. It’s easy to make, so you can whip it up fast for family or friends. Plus, your kitchen will smell amazing while it bakes!

Another reason it’s awesome is the gooey sauce that pairs with the soft cake. It’s a fun twist on pumpkin pie, and it’s less heavy, so everyone can enjoy it. Serve it after playing in the leaves or during a holiday like Thanksgiving—it’s a hit every time!

Ingredients for the Cake

You need simple stuff to make the cake part of this recipe. Here’s the list:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 2 tablespoons vegetable oil or melted butter
• 1 teaspoon vanilla extract

Use pure pumpkin puree, not pie filling, because the filling has extra sugar and spices. These ingredients mix together to make a tasty, spiced cake batter.

Ingredients for the Topping

The topping makes the pudding sauce, and it’s super easy. You need:

• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 1/2 cups hot water

You can also add chopped pecans or walnuts if you like a little crunch. The brown sugar and hot water create that gooey sauce that makes this cake so fun to eat!

Preparing the Cake Batter

Let’s make the cake batter—it’s quick and simple! First, turn your oven to 350°F and grease a 9-inch square pan. Then, grab a big bowl.

Mix the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt in the bowl. Add the pumpkin puree, milk, oil or butter, and vanilla. Stir it all together until it’s smooth and thick. Now, pour this batter into your greased pan. You’re ready for the next step!

Preparing the Topping

The topping is what gives us that yummy sauce. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mix evenly over the batter in the pan.

Next, pour the hot water all over the top. Don’t stir it! The water stays on top and turns into sauce while baking. It looks weird now, but it’ll be perfect later.

Assembling the Cake

Assembling this cake is easy because you’ve already done most of the work! After spreading the batter in the pan, you added the brown sugar mix. Then, you poured the hot water over everything.

That’s it—no mixing needed! The layers stay separate now, but they’ll transform in the oven. The batter becomes cake, and the topping turns into a sweet sauce below. Get ready to bake!

Baking the Cake

Pop your pan into the oven at 350°F. Bake it for 45 minutes. Check it by poking a toothpick in the middle—if it comes out clean, it’s done!

The top will look set, and you might see bubbly edges from the sauce. Take it out and let it cool for 10 minutes. Be careful—it’s hot! Now, it’s almost time to eat.

Cooling and Serving

Let the cake cool a bit after baking. This helps the sauce get thicker. Scoop it out warm with a spoon, making sure to get some sauce from the bottom.

Add a scoop of vanilla ice cream or whipped cream on top—it’s so good! You can eat it at room temp or cold too, but warm is the best way to enjoy it.

Tips for Success

Here are some tricks to make your cake turn out great. Use a 9-inch pan so it doesn’t spill over. Don’t stir after adding the water—it needs to stay on top.

Poke the cake with a toothpick to see if it’s done. Let it cool a little before serving for a thicker sauce. Add more cinnamon if you love that flavor!

Variations to Try

You can change this recipe to make it your own. Add chopped pecans or walnuts to the topping for crunch. Use pumpkin pie spice instead of separate spices—about 2 teaspoons works.

Try gluten-free flour if you need it. Swap brown sugar with coconut sugar for a different taste. Toss in chocolate chips for a sweet surprise!

How to Store Leftovers

Got leftovers? Cover the pan or put the cake in a container. Keep it in the fridge for 3 to 4 days.

Reheat a piece in the microwave for 30 seconds if you want it warm. The sauce might not be as gooey, but it still tastes yummy. Don’t freeze it—the texture won’t be the same.

Nutritional Facts

Here’s what’s in each serving, based on 12 pieces. Calories are about 250 to 300. Fat is 5 to 7 grams, with 2 to 3 grams saturated.

Carbs are 50 to 60 grams, with 35 to 40 grams of sugar. Protein is 2 to 3 grams. These numbers can change a bit depending on what you use.

FAQs

Got questions? Here are answers to help you out!

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

No, use pure pumpkin puree. Pie filling has extra sugar and spices that can mess up the taste.

Can I Make This Cake Ahead of Time?

Yes, bake it a day early. Keep it in the fridge and warm it up before serving if you want.

Is This Cake Vegan?

Not as written—it has milk. Use plant-based milk and oil instead of butter to make it vegan.

Can I Use a Different Size Pan?

Stick to a 9-inch square pan or a deep pie plate. A bigger pan might make the cake too thin.

Why Did My Cake Overflow?

Your pan might be too small. Use one with 2-inch sides to hold everything.

Can I Add Other Flavors or Mix-Ins?

Yes! Try nuts, chocolate chips, or cranberries in the batter for extra fun.