Pumpkin Pudding Cake
A rich pumpkin pudding cake combining spiced pumpkin filling with a buttery cake topping, perfect for autumn gatherings or cozy desserts with whipped cream or icing.
Ingredients
Instructions
- Combine pumpkin, evaporated milk, beaten eggs, sugar, cinnamon, nutmeg, salt, ginger, and cloves in a bowl.
- Pour the mixture into a greased 9 x 13-inch pan.
- Sprinkle dry yellow cake mix evenly over the pumpkin mixture.
- Pat the cake mix down gently with a spoon.
- Sprinkle chopped nuts over the top.
- Drizzle melted butter over the nuts and cake mix.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a knife inserted in the center comes out clean.
- Serve drizzled with powdered sugar icing or topped with whipped cream.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of salt to balance the sweetness. If you're out of nuts, you can substitute with seeds or omit them entirely. For a gluten-free option, use a gluten-free cake mix. Make sure to beat the eggs well before mixing to ensure a light texture. For a richer taste, try using brown sugar instead of white sugar.
Serving Suggestions
This dessert is delightful when served warm, drizzled with powdered sugar icing or topped with whipped cream. It pairs beautifully with Southern Gal Biscuits for a comforting meal. Consider serving it alongside a scoop of vanilla ice cream or as a sweet ending to a fall dinner party. For a festive touch, garnish with a sprinkle of cinnamon or nutmeg on top.
Storage & Reheating
Store leftover Pumpkin Pudding Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or until warm. You can also bake it in the oven at 350°F for 10-15 minutes to maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pudding Cake contains roughly 1342 calories, with 12g protein, 137g carbohydrates, and 87g fat. It is an excellent source of vitamin C (85% of the Daily Value), dietary fiber (70% of the Daily Value), and calcium (29% of the Daily Value). Note that it is relatively high in sodium, at 1124mg per serving (49% 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 make sure to cook and puree it until smooth. About 3-4 cups of cooked pumpkin will be needed to replace one 29 oz. can. The fresh pumpkin will give a more intense flavor, making your cake even tastier.
What can I use if I don't have evaporated milk?
If you don't have evaporated milk, you can substitute it with an equal amount of whole milk or half-and-half. Alternatively, a mixture of milk and cream can also work well, maintaining the richness of the pudding cake.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake mixture and refrigerate it overnight. Just add the cake mix and nuts right before baking to keep the texture intact. This way, you can have a fresh dessert ready for your gathering with minimal effort.
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).