Pumpkin Cake Pudding
A rich, spiced pumpkin pudding with warm flavors of molasses, cinnamon, and cloves, perfect for fall gatherings or cozy desserts with whipped cream or cream cheese icing.
Ingredients
- 1/3 cup butter ⓘ
- 1/2 cup sugar ⓘ
- 2 eggs ⓘ
- 1 cup canned pumpkin ⓘ
- 1/2 cup molasses ⓘ
- 1 2/3 cups flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/3 cup orange juice
- 1/2 cup chopped nuts ⓘ
- 1 tablespoon orange rind ⓘ
Instructions
- Cream together butter and sugar.
- Beat in eggs, one at a time.
- Stir in pumpkin and molasses.
- Sift together flour, salt, baking soda, baking powder, cinnamon, cloves, nutmeg, and ginger.
- Alternate folding the dry ingredients and orange juice into the pumpkin mixture.
- Stir in chopped nuts and orange rind.
- Turn the batter into a greased and waxed paper-lined 9-inch square pan.
- Bake in a 350°F oven for 30 to 35 minutes.
- Serve with whipped cream or topping. It pairs well with cream cheese icing.
Tips & Substitutions
For an extra moist cake, consider adding a mashed banana or unsweetened applesauce to the batter. If you don't have orange juice, apple juice or even water can work as a substitute. Make sure to sift your dry ingredients to avoid lumps, ensuring a smooth cake texture. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend.
Serving Suggestions
Serve the Pumpkin Cake Pudding warm with a dollop of whipped cream or your favorite topping. It pairs beautifully with cream cheese icing for a decadent dessert. Consider serving alongside a scoop of vanilla ice cream or a warm beverage like spiced chai or apple cider. For an autumn-themed meal, serve it as a sweet finish to a dinner featuring American recipes.
Storage & Reheating
Store any leftover Pumpkin Cake Pudding in an airtight container in the refrigerator for up to five days. To reheat, place individual portions in the microwave for about 20-30 seconds, or until warmed through. Alternatively, you can warm it in the oven at 350°F for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake Pudding contains roughly 462 calories, with 3g protein, 62g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (23% of the Daily Value), calcium (23% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1173mg per serving (51% of the Daily Value).
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! Just ensure it's cooked and pureed until smooth. A medium-sized pumpkin will yield about 1 cup of puree, which is equivalent to one can. Remember to adjust the moisture level if necessary, as fresh pumpkin can vary in water content.
What can I substitute for molasses?
If you don't have molasses on hand, you can substitute it with an equal amount of honey or maple syrup. Keep in mind that this may slightly alter the flavor profile, but it will still provide sweetness and moisture to the cake.
Is this recipe suitable for freezing?
Yes, you can freeze Pumpkin Cake Pudding! Allow it to cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and warm it up if desired.
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).