Easy Pumpkin Pudding Cake Recipe

If you’re craving something cozy and comforting that feels like fall in every bite, you’re going to love this Easy Pumpkin Pudding Cake Recipe. It marries the warm spices and rich pumpkin you adore with a delightfully tender cake base that’s topped with a luscious caramel-like pudding sauce. Honestly, it’s one of those recipes that feels fancy but comes together so simply – perfect for those busy afternoons when you want a homemade treat without hours in the kitchen.

This cake shines at family dinners, holiday gatherings, or whenever you want to bring a little fall magic indoors. I’ve made it countless times, and what I love most is how the sauce forms this gooey, caramelized layer under the cake, making every forkful a heavenly mix of textures and flavors. Trust me, once you try this Easy Pumpkin Pudding Cake Recipe, it might just become your new go-to dessert!

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Ingredients & Why They Work

Each ingredient plays a special role to create this delightful Easy Pumpkin Pudding Cake Recipe. From the warming spices to the brown sugar that adds a natural caramel sweetness, you’ll find these flavors work harmoniously together. I always recommend picking pure pumpkin puree—not the pie filling—because it gives you that fresh pumpkin taste without extra sugars or spices.

• Flour (whole wheat or all purpose): Whole wheat adds a nutty depth, but all-purpose keeps it lighter if you prefer.
• Brown sugar: Provides moisture and rich caramel notes that complement pumpkin perfectly.
• Baking powder: Helps the cake rise beautifully and achieve a tender crumb.
• Cinnamon: Classic warming spice that brightens the pumpkin flavor.
• Salt: Enhances all the other flavors—don’t skip it!
• Nutmeg & cloves: Just a pinch of each adds signature fall spiciness without overpowering.
• Pure pumpkin puree: The star of the show—packed with flavor and moisture.
• Milk (1% or any milk): Adds creaminess and helps bind the batter.
• Canola oil: Keeps the cake moist without a heavy texture.
• Vanilla extract: Rounds out the spices and adds sweet depth.
• Brown sugar (for sauce): Creates a rich, sticky caramel sauce during baking.
• Corn starch: Thickens the sauce to the perfect pudding consistency.
• Hot or boiling water: Helps melt the butter and sugar together smoothly.
• Butter: Adds richness to the pudding sauce that seeps into the cake.

Tweak to Your Taste

I’m all about making recipes your own, and this Easy Pumpkin Pudding Cake Recipe is no exception. I often swap whole wheat flour for all-purpose when I want a lighter texture, or add a little extra cinnamon if I’m feeling especially festive. You can also adjust the sweetness easily—add a touch less brown sugar if you prefer a less sweet dessert.

• Gluten-Free Variation: I’ve successfully swapped in a gluten-free baking blend for the flour, just be sure your blend contains xanthan gum for structure.
• Dairy-Free Option: Using almond milk and coconut oil in place of milk and canola oil works beautifully and adds subtle flavor.
• Spice It Up: If you love a little extra zing, add a dash of ground ginger or allspice to the batter—it lifts the pumpkin wonderfully.
• Nutty Twist: I sometimes sprinkle chopped toasted pecans on top before baking for a little crunch contrast.

Step-by-Step: How I Make Easy Pumpkin Pudding Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). While it warms, lightly grease a 9-inch pie plate or baking dish—this ensures the cake and pudding come out easily without sticking. I like using a bit of butter or non-stick spray to cover every corner.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, ¾ cup of brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Stir them together gently with a spoon until it looks evenly mixed. This step is key to evenly distributing the spices so every bite tastes balanced.

Step 3: Add Pumpkin and Wet Ingredients

Now pour in the pumpkin puree, milk, canola oil, and vanilla extract. Stir everything together until you have a thick, smooth batter—don’t overmix, but make sure no dry flour patches remain. The batter should spread easily but hold its shape. If you’re using whole wheat flour, it might look a touch thicker, which is perfect.

Step 4: Sprinkle the Sugar-Cornstarch Layer

In a small bowl, mix together 1 cup brown sugar and 2 teaspoons cornstarch until there are no lumps. Evenly sprinkle this mixture over the top of the batter in your pan. This layer is the secret that turns into that decadent pudding sauce beneath the cake as it bakes—make sure it’s spread evenly.

Step 5: Pour the Hot Buttered Water

In a separate bowl or measuring cup, stir 2 tablespoons butter into 1 ¼ cups hot or boiling water until melted and combined. Then carefully pour this liquid over the sugar and batter in your pan. Don’t stir! This liquid will sink down and create the pudding sauce layer during baking.

Step 6: Bake and Rest

Bake your cake for about 35-40 minutes. The top should be completely set and spring back slightly when touched. Remember, the pudding sauce underneath will jiggle a bit—that’s normal and delicious! Once done, let it cool and rest for 5-10 minutes before serving. This wait time helps the sauce thicken perfectly.

How to Serve Easy Pumpkin Pudding Cake Recipe

Garnishes

My favorite garnish is a simple dollop of whipped cream or a scoop of vanilla ice cream that melts perfectly over warm cake. For a bit of crunch, I sometimes sprinkle toasted chopped pecans or a pinch of cinnamon sugar on top. It adds a lovely texture contrast and keeps it feeling fall-festive.

Side Dishes

This dessert pairs beautifully with a cup of chai tea or a robust coffee to complement its warm spices. If you’re serving it at a holiday gathering, a simple green salad or roasted vegetables as the main course balances the rich sweetness of the cake.

Creative Ways to Present

For special occasions, I’ve served this pudding cake in individual ramekins for perfect single servings. You can also garnish with a drizzle of caramel sauce and a sprinkle of pumpkin seeds for a festive look. It’s lovely on a rustic wooden board with a few autumn leaves or cinnamon sticks to set the mood.

Make Ahead and Storage

Storing Leftovers

Leftovers taste just as good and store beautifully in the fridge for up to 4 days. I cover the dish tightly with plastic wrap or transfer any unused portions to an airtight container to keep the cake moist and the pudding sauce luscious.

Freezing

I’ve frozen this pumpkin pudding cake with decent results—just cut it into squares and wrap each piece in plastic wrap and foil. When you’re ready to enjoy, thaw overnight in the fridge. The texture softens a bit, but the flavors stay wonderful!

Reheating

Reheat individual slices gently in the microwave for about 20-30 seconds or warm the whole dish in a low oven (around 300°F) until heated through. This helps maintain the cake’s moisture and the pudding sauce’s silky texture without overcooking.

FAQs

Final Thoughts

This Easy Pumpkin Pudding Cake Recipe is one of those hidden gems I always find myself coming back to when I want to impress without stressing out. It’s cozy, friendly, and just the right amount of fancy with that amazing pudding sauce twist. I can’t wait for you to try it—you’re going to love how easy and delicious it is, and I promise it’ll be a dessert you want to make over and over again with pumpkin season every year.

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