Hey all– I wonder if you grew up tucking into chocolate pudding cake straight from the Betty Crocker cookbook. It was a staple around our house. Love that fudgy chocolatey stuff– warm topped with ice cream.
So when I saw this recipe for a pumpkin version, I put it right onto the “make soon” list. It came out of the oven for my Monday night friends who come to talk and pray– and we made short work of this pumpkin dessert as we sat around the table.
The recipe is sort of magic– you pour hot water over the cake before you pop into the oven and the water sinks down through the cake as it bakes to make a creamy sauce in the bottom of the pan. Delish!
I’m sure we’ll be seeing it again when we head up to SF to celebrate Thanksgiving with our kids and grand-kids. A new favorite.
PUMPKIN PUDDING CAKE
1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup canola oil
1 1/2 tsp. vanilla
1/2 cup white sugar
1/2 cup brown sugar
1 cup pecans, coarsely chopped
1 1/2 cup boiling water
Mix together the topping– 1/2 cup white sugar, 1/2 cup brown sugar and pecans. Set aside.
In a mixing bowl, stir together the flour, salt, baking powder, 3/4 cup sugar and pumpkin pie spice. Then mix in the pumpkin puree, milk, canola oil and vanilla to make a stiff batter.
Spoon the batter into 9″ square baking dish with tall sides. (you don’t need to spray it with cooking spray!).
Then sprinkle the sugar & pecan topping over the batter in the baking dish. Then carefully pour the boiling water over the whole thing. Let the water sit on top– no mixing!
Then pop it in the oven at 350 degrees for 30 to 35 minutes until the cake it set. Serve it warm with ice cream. Another reason to be thankful!