This gooey pumpkin pudding cake is the best recipe I’ve made all month! When you dip your spoon into the cake, you’re instantly met with a hidden layer of warm brown sugar pudding underneath, almost like molten lava. Brown sugar molten lava…
Adapted from this chocolate version: Chocolate Fudge Pudding Cake
(I served mine with my favorite Healthy Haagen Dazs Ice Cream Recipe.)
And I wanted to post a few indoor non-photoshoot photos… because sometimes I think the recipes look just as delicious straight out of the iphone/camera, ugly indoor lighting and all!
Gooey Pumpkin Pudding Cake
Gooey Pumpkin Pudding Cake
Ingredients
- 1 1/2 cups sorghum flour (180g) (spelt or white flour also work)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp plus 1/8 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup sugar or xylitol (100g)
- pinch stevia extract OR 2 extra tbsp sugar
- 1/2 cup milk of choice (120g), plus up to 1/4 cup more if needed
- 1 tsp white or apple cider vinegar (5g)
- 1/2 cup pumpkin puree (120g)
- 1/4 cup veg or melted coconut oil (40g)
- 1 1/2 cup water (360g)
- 1/2 cup brown sugar OR coconut sugar (80g)
Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, stir together the first seven ingredients. In a separate bowl, whisk together the milk, vinegar, pumpkin, and oil. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (not the cup), and stir to form a batter. You want a cake-batter texture, so add a little extra milk of choice if the dough is too dry. (I added 1/4 cup extra when testing this recipe with sorghum flour.) Pour the batter into an 8-inch square pan. Now pour the brown sugar water evenly on top, but do not stir. Place the pan in the middle of the oven and bake 34 minutes. The top will look like cake… but if you reach your fork down, there will be a layer of sweet pumpkin pudding on the bottom!
Question of the Day:
Have you made any recipes lately that turned out really well?
Link Of The Day: Fudge Brownie Chocolate Protein Bars
Maybe I can do some math to make a single serving of this… looks great!
Lol just a warning that you might not want to! It is so good you will want leftovers!
I agree, I live by myself and I would love to make this as a single-serving!!
Katie, this pudding cake looks gorgeous, especially in the inside shots! I mean, that’s how it actually looks when made, right? I struggle with this on my blog too:) The last recipe I made was cinnamon rolls with coffee filling and an espresso glaze. Really tasty, but not healthy like your recipes… Thanks for sharing!
Oh my gosh. I just made the best pumpkin bread pudding with toffee sauce from that blog Under the Highchair. So good!
Hubba hubba, this recipe reminded me how much I loved making (and eating and eating) your gooey chocolate fudge pudding cake. Canned pumpkin puree is officially on my grocery list (okay, well it really already was because somehow I’m out?!) Thanks so much Katie!
I have to be completely honest….the rugged shots look WAY tastier! I think the photo shoot photos look overly orange and fake. The natural shots look like something I’d actually eat, which makes my stomach actually growl. Forego the photoshop! What you see is what you get it is the best (and most salivating) way!
The best recipe I’ve tried as of recent was a Mexican casserole from the “125 Best Vegan Recipes” I won. I guess it really depends on the salsa and beans you use, but I’m so addicted I made two and froze ’em so I can heat them up when the craving hits. Which has been every night for the past two weeks haha. Also, replacing the oil and eggs with a can ‘o pumpkin in a boxed brownie mix turned out pretty tasty too.
Mmm, looks good. Last week I made a yam, sausage, and kale hash… it was BEYOND amazing!! Then I made flatbread pizza with the leftover sausage and kale. Mmmmmm.
Just made it! Oh wow is it SO GOOD! I couldn’t even wait for it to cool before digging in. To answer your question of the day, THIS is the best recipe I’ve made! 🙂
Me too! I am eating it for breakfast. Is that bad? 😉
Can I make this using oat flour bc I don’t have the one you suggested? Also, you use a lot of sugar, what’s the brown sugar mix on top for? Btw I’m loving this!
You are a GENIUS. I’m a freshman in high school, and I play oboe in my school band and run cross country, and thanks to some food allergies I haven’t completely outgrown, I don’t eat milk and eggs much, defiantly not in pure form. I happen to believe dessert is the most important part of the meal, though, so this blog is amazing! I love how a lot of your desserts have health benefits too. Anyway, I’ve been reading your blog for almost 2 years now, but I’ve never commented. I just felt like it was time when I saw this post….no matter how little time I have, I NEED to try making this(and the chocolate one too). Keep posting this amazingness(and I love the new natural photos you’ve started including).
Aw thanks. I used to play oboe as well… I miss it!
I recently experimented with pumpkin and made a delicious pumpkin cheesecake!
Looks so awesome. Great idea with the pumpkin in pudding cake. Interesting. Must a try. Keep posting more interesting recipes.
I need a single serving recipe of this!!
Oh my gerd, just made this and it was sooooo good!!! One bit of advice to those making this soon would be: You must use the brown sugar. One reason I love this blog so much is that the recipes can made with very little or no sugar and use xylitol which is great as I am trying to go as low sugar as possible. So, when I read this I was very tempted to leave out the brown sugar as it already had a ton of xylitol. But no. The brown sugar gravy MAKES this dessert. It is so heavenly and you taste every single granule of sugar and if ever there was a time and place for sugar it is in this. Soooo sugarilicous!!!!!
Holy yum! This looks super yummy- I’m excited to give it a try with coconut sugar. Thanks for sharing the recipe!
http://www.youtube.com/sparklesandsuch26
I’m totally okay with everything pumpkin that is going on in life right now!!! PUMPKIN ALL DAY EVERY DAYYYY!!!
I would not have thought of using pumpkin in this context and am intrigued. Is the texture like a spoonbread?
Yes it is soft cake with pudding layer underneath.