Pumpkin Pudding Cake

If you are on the lookout for new and amazing pumpkin spice desserts this year, you’re going to love this Pumpkin Pudding Cake!

The cake is rich with the flavors of pumpkin, cinnamon, nutmeg, and cloves, and topped with brown sugar and pecans.

It bakes up so moist and amazing, you might be tempted to eat it just as it is.

But if you want to make this treat even better, try serving this Pumpkin Pudding Cake warm from the oven with some caramel sauce, whipped cream, and ice cream on the side.

It truly is the perfect pumpkin-spiced bowl of heaven!

This Pumpkin Pudding Cake is a great recipe to take along to holiday parties and family gatherings.

Even the folks that get tired of pumpkin desserts might be tempted when they see how decadent and amazing this looks.

And once they try a bite, they’ll be hooked.

Just don’t be surprised if people clamor for you to make it again next year!

Pumpkin pudding cake

Pudding cake is perfect to serve during the fall, and well, we love it just about any time.

But it’s particularly good to serve for Thanksgiving.

While pumpkin pie is definitely something you expect to see on your Thanksgiving table, a lot of people are looking for something that’s a bit different.

Surprise your guests with a delicious pumpkin cake they are sure to enjoy.

Traveling with the cake

The cake travels well, particularly if you have a cake carrier.

I like to travel with it in an insulated cake / casserole carrier to keep it warm.

I use one like this because it’s really easy to carry and clean:

If you’re going to be taking it with you, we recommend heating it up a bit before serving it.

Set the oven to warm (or it’s lowest temperature) before you begin to enjoy your dinner and put the cake in.

If there isn’t enough oven space to do so, you can microwave each serving for a few seconds to serve it warm.

If the cake is room temperature, about 20 seconds should be enough to warm it up so that the topping is a bit gooey.

Be sure to serve it with warm caramel sauce too.

When you serve it with ice cream, you’ll want it to be warm enough to make the ice cream melt just a tad.

Try some of our other tasty desserts:

• Cherry Crumb Bars
• Instant Pot Black Forest Cherry Dump Cake
• Chocolate Mint Oreo Brownies

Ingredients you need to make pumpkin pudding cake

Before you begin to bake, you will want to gather these ingredients:

• Flour
• Baking Powder
• Kosher Salt
• Sugar
• Cinnamon
• Nutmeg
• Cloves
• Ginger
• Pumpkin Puree
• Canola Oil
• Vanilla Extract

Topping Ingredients

• Light Brown Sugar
• Cinnamon
• Pecan Chips
• Hot Water

How to make pumpkin pudding cake

Preheat oven to 350 degrees and spray a 9×13 baking dish with Pam baking spray and set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar and all the spices until combined.

Mix in the pumpkin puree, oil, and vanilla until combined.

Spread the batter into the prepared baking dish.

In a small bowl, combine the brown sugar, cinnamon and pecan chips and mix until combined.

Sprinkle over the batter.

Gradually pour the hot water onto the batter and place into the oven for about 55 minutes.

Serve warm with ice cream, caramel sauce and whipped cream.

 Please let us know how you enjoy our Pumpkin Pudding Cake.

Pumpkin Pudding Cake

Jennifer Quisenberry

If you are on the lookout for new and amazing pumpkin spice desserts this year, you’re going to love this Pumpkin Pudding Cake! The cake is rich with the flavors of pumpkin, cinnamon, nutmeg, and cloves, and topped with brown sugar and pecans. It bakes up so moist and amazing, you might be tempted to eat it just as it is.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 144 kcal

Equipment

• Measuring Spoons
• Measuring Cups
• 9×13 Baking Dish
• Pam Baking Spray
• Large Mixing Bowl
• Small Mixing Bowl

Ingredients

  

1x2x3x

• 1 ¼ cup Flour
• 2 tsp Baking Powder
• ¼ tsp Kosher Salt
• ¾ cup Sugar
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp Ground Ginger
• 1 cup Pumpkin Puree
• ¼ cup Canola Oil
• 1 tsp Pure Vanilla Extract
• 1 cup Light Brown Sugar Packed
• ½ tsp Ground Cinnamon
• ½ cup Pecan Chips
• 1 ½ cup Hot Water

Instructions

 

• Preheat oven to 350 degrees and spray a 9×13 baking dish with Pam Baking Spray and set aside.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and all the spices until combined. Mix in the pumpkin puree, oil, and vanilla until combined.
• Spread the batter into the prepared baking dish.
  
• In a small bowl, combine the brown sugar, cinnamon and pecan chips and mix until combined. Sprinkle over the batter.
• Gradually pour the hot water onto the batter and place into the oven for about 55 minutes.

Notes

Please note that nutrition information is subject to change based on your choice of ingredients. The calories were calculated for the cake without the ice cream.

Serve warm with ice cream, caramel sauce, and whipped cream.

Nutrition

Calories: 144kcal

Keyword Pumpkin Pudding Cake

Tried this recipe?Let us know how it was!

Jennifer Quisenberry

Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.

Give us some love!