PIN THIS RECIPE FOR LATER Recipe posted first on The Recipe Critic I know you know that I have a bit of a sweet tooth. But there is one type of dessert that takes the cake over all the others — a gooey, hot dessert with a scoop of vanilla ice cream. Always vanilla. Pumpkin pudding cake, anyone? I’ve got a solid collection of them going on here on The Recipe Rebel — first my Grandma’s Hot Fudge Sundae Cake, then these Flourless Chocolate Lava Cakes and this Slow Cooker Caramel Apple Pudding Cake and this Red Velvet Pudding Cake. Not into cake? We’ve also got crisps galore: Berry Cherry Crisp and Pineapple Crisp just to name a couple 😉 ANYWAY. We like our dessert here. What I love about pudding cakes is how easy they are to throw together — there’s no mixer needed at all, just a bowl and a whisk and a baking dish, and you’re done. 10 minutes prep max and it’s in the oven, and then all you have to do is wait and soak in that sweet, spicy scent. Tips and Tricks for Making this Pumpkin Pudding Cake:
I don’t normally have any issues with the cake baking over, but it will depend on the depth of your baking dish. Place a large piece of tin foil under the pan just to be safe! I don’t know anyone who enjoys cleaning their oven 😉 Nuts would be a great addition to this cake — pecans in particular! Feel free to mix them into the batter or sprinkle them on with the sugar before baking. This pudding cake will definitely thicken as it sits, so don’t worry about that. The leftovers are also just as good refrigerated and then reheated, so no need to eat it all in one sitting (although I could never blame you if you did).
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