Pumpkin Pecan Pudding Cake Recipe – an easy dessert perfect for all your fall gatherings and Thanksgiving. Warm and cozy spices fill this dessert with THE BEST flavor!
It’s pumpkin time of year. In our house we do pumpkin all year long. Maybe we are a crazy family lol. I make my Spicy Pumpkin Soup all year long. It’s easy to make and we love it.
You can always find cans of pumpkin puree in the store but I tend to stock up on a few extra cans when super cheap at the store come August or so and keep them in the pantry for future months. That’s how I do most of my shopping for things I know I will be using throughout the year.
This Pumpkin Pecan Pudding Cake is easy to make too. We don’t usually make things that require too many steps or ingredients. Let’s face it, who has time for all that?!
I first had pumpkin pecan pudding cake at a potluck yeas ago and fell in love. I’m sure the pumpkin and the spices had everything to do with it. I love the flavors of cinnamon, nutmeg, cloves and ginger.
How To Make Pumpkin Pecan Pudding Cake:
Ingredients:
1 1/4 C flour
2 tsp baking powder
1/4 tsp kosher salt
3/4 C sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 C pumpkin puree
1/4 C canola oil
1 tsp pure vanilla extract
Topping
1 C light brown sugar, packed
1/2 tsp ground cinnamon
1/2 C pecan chips
1 1/2 C hot water
Directions:
Preheat oven to 350 degrees and spray a 9 x 13 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
So simple to make and so delicious! Make this Pumpkin Pecan Pudding Cake today!
