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Pumpkin Pudding Cake
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
"Delicious autumnal dessert with pumpkin, pecans, and cinnamon. Bakes into a pudding cake with a decadent sauce underneath. Ready in just over an hour."
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1 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
Instructions:
  • Preheat your oven to 350°F. Combine flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir in buttermilk, pumpkin, and melted butter until well combined. Transfer the mixture to an ungreased 8- or 9-inch square pan and top with pecans, gently pressing them into the batter.
  • Combine water and brown sugar in a small saucepan and simmer over medium heat, stirring until sugar dissolves. Carefully drizzle the mixture over the batter (nuts may float but will sink as the cake bakes).
  • Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then serve warm, drizzling sauce from the bottom of the pan over the cake.

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