Pumpkin Pudding Cake

pumpkinpuddingcake This self-saucing Pumpkin Pudding Cake is a tasty fall dessert. A light and moist pumpkin spice cake that magically bakes up with a brown sugar caramel sauce right underneath it.

1¼ cups all-purpose flour, unbleached
⅔ cup granulated sugar
2 tsp. baking soda
1¼ tsp. ground cinnamon
1 tsp. pumpkin pie spice
¼ tsp. sea salt
½ cup evaporated milk
½ cup canned pumpkin purée not pumpkin pie filling
¼ cup butter, melted
1 tsp. pure vanilla extract
⅓ cup pecans, chopped

Topping:
¾ cup brown sugar, packed
¼ tsp. ground cinnamon
1½ cups water, boiling hot

To Serve:
vanilla ice cream or sweetened whipped cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x9” square baking pan. Set aside.

In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, pie spice and salt. Add milk, pumpkin, butter and vanilla. Stir with a wooden spoon or rubber spatula until combined. Fold in pecans, if using.

Transfer the batter to the prepared pan and spread into an even layer. For the topping, sprinkle the cinnamon and brown sugar over the batter. Pour boiling water on the top (do not stir).

Carefully transfer the pan to the oven and bake for 25-30 minutes. A toothpick inserted into the center of the cake should come out clean and there should be a wet, pudding-like layer under the cake. Place on a wire rack to cool slightly. Serve warm with vanilla ice cream or whipped cream.

Makes 9 servings.

Cook's Notes:

This cake is best served warm, the day it is made.
Leftovers can be refrigerated and are best consumed within 1 day, reheating individual portions in the microwave as needed.