Pumpkin Puddin' Cake
A moist, flavorful pumpkin pudding cake featuring warm spices, perfect for autumn gatherings or holiday desserts. Combines pumpkin, spices, and a buttery cake layer for a cozy treat.
Ingredients
Instructions
- Combine the sugar, evaporated milk, mashed pumpkin, cinnamon, ginger, and cloves in a bowl.
- Pour the mixture into a 15 x 9-inch pan.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Dot with softened butter.
- Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or substituting half the sugar with brown sugar. If you're short on evaporated milk, you can use a mix of regular milk and cream or make your own by simmering milk to reduce it. Ensure the butter is at room temperature for easy dotting over the cake mix.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This Pumpkin Puddin' Cake pairs beautifully with Coffee or spiced tea, enhancing its warm flavors. For a festive touch, sprinkle with chopped pecans or serve alongside Cheese Sticks(Appetizer) for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. This dish can also be enjoyed cold, making it a versatile dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Puddin' Cake contains roughly 1921 calories, with 12g protein, 150g carbohydrates, and 143g fat. It is an excellent source of calcium (38% of the Daily Value), vitamin C (37% of the Daily Value), and iron (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1382mg per serving (60% 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! Simply roast or steam the pumpkin until tender, then mash it for the recipe. Make sure to measure out 1 1/2 cups of the mashed pumpkin for the best results. Fresh pumpkin will give a slightly different texture but still delicious flavor.
What can I substitute for the yellow cake mix?
If you don't have yellow cake mix, you can make a homemade version by combining 1 1/2 cups all-purpose flour, 1 cup sugar, 1 1/2 teaspoons baking powder, and a pinch of salt. This will mimic the cake mix texture and sweetness needed for the recipe.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and the edges are bubbling. You can also insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it's ready. Keep an eye on it to avoid overbaking.
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).