Easy Pumpkin Pudding Cake
A moist, flavorful pumpkin pudding cake with warm spices, perfect for fall gatherings or holiday desserts, combining pumpkin, cinnamon, and nutmeg for a comforting treat.
Ingredients
Instructions
- Combine all ingredients in a large bowl; blend well with an electric mixer at medium speed.
- Beat for 4 minutes.
- Pour the batter into a greased bundt pan.
- Bake in a preheated 350°F oven for 55 minutes or until a cake tester comes out clean.
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider using a spiced cake mix instead of yellow. If you don't have cream sherry, apple juice or a splash of vanilla extract can work as substitutes. Make sure to mix the batter thoroughly to incorporate air for a light cake. You can also add nuts or chocolate chips for extra texture, similar to what you'd find in Mama'S Hickory Nut Cake.
Serving Suggestions
Serve slices of this pumpkin pudding cake dusted with powdered sugar for a delightful presentation. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a warm spiced apple cider or a light salad to balance the sweetness, much like you would with Rhubarb Brunch Cake.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 20-30 seconds or until heated through. This cake can also be served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Pudding Cake contains roughly 150 calories, with 2g protein, 22g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure to cook and blend the pumpkin until smooth before adding it to the batter. Fresh pumpkin might be a bit less sweet, so consider adjusting the sugar to taste.
How can I make this recipe gluten-free?
To make this pumpkin pudding cake gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Ensure that the pudding mix is also gluten-free, which many brands offer. This will allow you to enjoy the same delicious flavors without gluten.
Is it possible to make this cake ahead of time?
Absolutely! You can make this cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. This allows the flavors to meld beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).