Irresistible Easy Pumpkin Pudding Cake Recipe for Fall

The aroma of cinnamon and nutmeg fills the air as you prepare to dive into this Easy Pumpkin Pudding Cake Recipe. Imagine the golden-brown crust giving way to creamy pumpkin filling, a texture that whispers comfort and warmth, perfect for those cozy autumn evenings. cinnamon brown sugar carrots.

I remember the first time I made this cake; my kitchen turned into a fragrant sanctuary. Friends gathered around, their faces lighting up with anticipation. This dish is not just food; it’s a hug in dessert form, ideal for family gatherings or a quiet night in with a good book.

I recall my friend Sarah’s eyes widening in delight after her first bite of this cake. pesto asparagus noodles She immediately requested the recipe to impress her family during Thanksgiving.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: cheesy pepperoni stromboli.

• Canned Pumpkin Puree: Use pure pumpkin puree, not pie filling; it ensures the right texture and flavor.

• All-Purpose Flour: Regular flour works best here; sifted for better incorporation into the batter.

• Granulated Sugar: Adjust sweetness to your taste; brown sugar adds a caramel note if preferred. For more inspiration, check out this Thanksgiving Sweet Potato Au Gratin recipe.

• Baking Powder: Fresh baking powder is essential for that perfect rise.

• Ground Cinnamon: A must-have spice that brings warmth and depth; use fresh for stronger flavor.

• Nutmeg: Grate fresh nutmeg when possible for a fragrant kick; it’s worth the extra effort.

• Milk: Whole milk yields creaminess; feel free to use alternatives based on dietary needs.

• Eggs: Large eggs help bind everything together; they also add richness to the batter.

• Butter: Melted butter enhances moisture while adding a subtle richness.

• Vanilla Extract: Use pure vanilla extract for the best flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Crockpot Butternut Squash Recipe recipe.

Let’s Make it Together

Preheat and Prepare Your Baking Dish: Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish with nonstick spray or butter to prevent sticking.

Mix Dry Ingredients Together: In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined. The aroma of spices will fill your kitchen—divine!

Add Wet Ingredients Gradually: Pour in milk, melted butter, eggs, pumpkin puree, and vanilla extract into the dry mixture. Stir gently until just combined—be careful not to overmix!

Pour Mixture into Prepared Dish: Transfer your smooth batter into the greased baking dish evenly. Spread it out gently with a spatula so it bakes uniformly.

Bake Until Golden Brown: Place in your preheated oven and bake for 30-35 minutes or until a toothpick inserted comes out clean. Your kitchen should smell heavenly at this point!

Cool and Serve!: Allow your Easy Pumpkin Pudding Cake to cool slightly before slicing. Serve warm with whipped cream or cold as a delightful treat!

Enjoy every bite of this scrumptious dessert!

Perfecting the Cooking Process

Start by mixing the dry ingredients separately before combining them with wet ingredients to ensure even distribution. Bake at 350°F for about 30-35 minutes until it’s golden brown and a toothpick comes out clean.

Add Your Touch

Feel free to swap pumpkin puree for sweet potato or add chocolate chips for a decadent twist. eggless chocolate cupcakes You can also sprinkle nuts on top for added crunch and flavor.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave for 20-30 seconds or enjoy it cold straight from the fridge.

I once served this Easy Pumpkin Pudding Cake at a family gathering, and my uncle declared it “life-changing.” His enthusiasm made me realize how food can create unforgettable memories.

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin adds a delightful depth of flavor to your pudding cake.

How do I know when the cake is done?

A toothpick should come out clean when inserted into the center of the cake for perfect doneness.

Is this recipe suitable for freezing?

Yes, you can freeze the cake. Just ensure it’s well-wrapped to prevent freezer burn.

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Easy Pumpkin Pudding Cake

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• Author: Anastasia Chen
• Total Time: 50 minutes
• Yield: Serves 9

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Description

Indulge in the warmth of autumn with this Easy Pumpkin Pudding Cake. This delightful dessert features a rich pumpkin filling layered beneath a golden-brown cake, infused with aromatic spices like cinnamon and nutmeg. Perfect for cozy evenings or festive gatherings, this recipe is simple enough for novice bakers to master, making it a go-to treat that will impress friends and family alike.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Gradually add in milk, melted butter, eggs, pumpkin puree, and vanilla extract; stir gently until just combined.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow to cool slightly before slicing and serving warm or chilled.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 230
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg