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Pumpkin Pudding Cake

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By Betty Crocker Kitchens
Updated Mar 20, 2014
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Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that’s ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.

Pumpkin Pudding Cake

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Servings 9
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
  • Step 
    2
    In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
  • Step 
    3
    Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

Nutrition

300 Calories
9g Total Fat
3g Protein
53g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
320mg
13%
Potassium
120mg
3%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
7%
Sugars
36g
Protein
3g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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