Pumpkin Pudding Cake with Pecans and Ice Cream
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Pumpkin Pudding Cake

If you are on the lookout for new and amazing pumpkin spice desserts this year, you’re going to love this Pumpkin Pudding Cake! The cake is rich with the flavors of pumpkin, cinnamon, nutmeg, and cloves, and topped with brown sugar and pecans. It bakes up so moist and amazing, you might be tempted to eat it just as it is.
Course Dessert
Cuisine American
Keyword Pumpkin Pudding Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 144kcal
Author Jennifer Quisenberry

Equipment

Ingredients

Ingredients For Pumpkin Pudding Cake

  • 1 1/4 cup Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 3/4 cup Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 cup Pumpkin Puree
  • 1/4 cup Canola Oil
  • 1 tsp Pure Vanilla Extract

Ingredients For Topping

  • 1 cup Light Brown Sugar Packed
  • 1/2 tsp Ground Cinnamon
  • 1/2 cup Pecan Chips
  • 1 1/2 cup Hot Water

Instructions

Instructions For Pumpkin Pudding Cake

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with Pam Baking Spray and set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, sugar, and all the spices until combined.
  • Mix in the pumpkin puree, oil, and vanilla until combined.
  • Spread the batter into the prepared baking dish.
  • In a small bowl, combine the brown sugar, cinnamon and pecan chips and mix until combined.
  • Sprinkle over the batter.
  • Gradually pour the hot water onto the batter and place into the oven for about 55 minutes.
  • Serve warm with ice cream, caramel sauce, and whipped cream.

Notes

Please note that nutrition information is subject to change based on your choice of ingredients. The calories were calculated for the cake without the ice cream.