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
Hey Katie! I’m hoping to make this for a somewhat large group. I see it’s supposed to serve 8 people, but I’m contemplating whether I could multiply the recipe by 1.5 to make it a little bigger. If I were to do that, what do you recommend in terms of how big of a dish to use? And how to modify the baking time?
Thanks!
Omgosh!!! Finally made this tonight. Both kids and I absolutely devoured it, it is delicious!!! I think this may replace pumpkin pie at thanksgiving this year, I can’t wait to try it with a huge dollop of coconut cream. Thanks for this awesome recipe!
Soooo good! Loved it. My new favorite fall dessert recipe. Thank you for sharing!
found this recipe and tonight it is going down to the 30’s so pumpkin anything from the oven sounds really good…it is baking right now and cannot wait to taste it! It seemed like a LOT of water-brown sugar to pour on top-will be interested to see how this works after baking!
Made this today and it is sooo good! 🙂 Now I want to experiment with other flavors…any ideas on how to adapt it (especially to a Vanilla Pudding Cake)?
Hi Katie, I notice that the recipe you based this on, your chocolate fudge pudding cake, uses a slow cooker. Does the pumpkin version work well in a slow cooker?
You could definitely do it. It’s just a matter of experimenting with baking times. Be sure to report back if you try it!
I LOVE this cake!!! Warm desserts are what make fall, Fall 🙂
Hi Katie,
I so love healthy pumpkin recipes. Thank you for all the wonderful pumpkin recipes you have posted. Question: when you measure the brown sugar for the topping do you pack it into the cup?
I have answered this question twice before on other posts where you’ve left it. Gets very confusing when you are asking the same question in multiple posts without going back to check for the answer.
I’m sorry for asking again. I thought that when my question was answered it would let me know in my email. Since nothing ever came to my email I thought the question had not been answered. Now I don’t know where I asked the question. Would you mind answering here since I’ll probably get the answer via email? I would really appreciate it. Thank you in advance.
The Fairy Tail Pumpkin is the very best in flavor, my favorite, Sweet, rich, pumpkin flavor and color. I’ve made soup, pie and cookies this month so far. Next, hopefully, pumpkin roll with cream cheese filling. Pumpkin, my favorite food!! Will try your pudding cake. YUM!
I use organic unbleached flour, coconut milk, and organic sugar in my baking. I use extra pumpkin puree on pasta and drink the liquid when draining puree for thicker solution. Thanks.
I am going to try this with butternut squash
This is the BEST recipe I’ve ever made from CCK! I made it in a round dish instead of a square one, so I had to bake mine a little while longer, but it turned out perfectly! The flavor, the cakey top, and the gooey pudding are all spot-on! I’m in love. Gonna share this recipe with as many people as possible.
Is it pudding? Is it cake? Who can tell? But honestly, when it’s this good, does it really matter?
What could I use instead of white sugar or xylitol? I have non alcoholic fatty liver disease and sugar is a no-no.
You can definitely experiment with your favorite sweeteners!
I thought it tasted great and my mother and I both liked the textures, but I baked it for maybe 10 extra minutes because the bottom seemed too watery to me. In fact, it still seemed pretty watery after 10 minutes, though it thickened a little. I’m not sure if I made a mistake with how much liquid I used in the recipe, or if my oven is just super off, or both. In any case, it was a fun recipe to try, and I’m looking forward to seeing how the leftovers taste tomorrow morning!
While we all really enjoyed this recipe, it didn’t turn out quite like I was expecting. I used unbleached all-purpose flour and needed to add an additional 1/2 cup milk (may have just been a result of not weighing flour, which I hardly ever do) and the cake was still a little dense. I also baked a bit longer just to get the cake part done, but all ovens are different. No where does it say how long to let it cool before eating. We dug in after about 2 hours of it cooling on the counter and the “pudding” was more like syrup, but we just spooned it over our cake and added a scoop of vanilla ice cream and it was still delicious. Aftee 24 hours in the fridge the pudding did thicken just a tad but also soaked into the bottom of the cake. But again, was still delicious! When I give this recipe a second go I will probably let it cool in fridge overnight before digging in and see how that goes.
I’ve made this a number of times, using spelt flour – people are always surprised when I tell them it is vegan! I tried once with xylitol, and that was a little too much for my stomach, so I now just use turbinado sugar. I can’t eat eggs anymore, so vegan cakes/pies/cookies are the recipes I now use 🙂 This is on the menu for this year’s Thanksgiving 🧡