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10

Pumpkin Pudding Cake

Prep 15 min
Total 1 hr 10 min
Servings 9

Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that’s ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble. MORE+ LESS-

By Betty Crocker Kitchens

March 20, 2014

Make with

Gold Medal Flour

Ingredients

1 1/2

cups Gold Medal™ all-purpose flour

3/4

cup granulated sugar

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1 1/2

teaspoons ground cinnamon

1/2

cup buttermilk

1/2

cup canned pumpkin (not pumpkin pie mix)

1/4

cup butter, melted

1/3

cup chopped pecans

1 1/2

cups water

3/4

cup packed brown sugar

Steps

Hide Images

1

Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
2

In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
3

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

Expert Tips

As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake. Spoon it from the pan as you would serve a crisp or a crumble.
Spoon remaining pumpkin into a freezer container. Freeze it to use later in another pumpkin recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 13%
Saturated Fat 3 1/2g 19% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 320mg; 13%
Potassium: 120mg; 3%
Total Carbohydrate: 53g; 18%
Dietary Fiber 1g 7% Sugars 36g
Protein: 3g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;