Ingredients for Pumpkin Pudding Cake
- Yellow Cake Mix
- 1 large egg
- 3 tablespoons (1.5 oz) unsalted butter, cold and cut into cubes
- 15 oz can pumpkin puree
- 3/4 cup granulated sugar + 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon + 1 teaspoon ground cinnamon
- Clove
- 1/2 teaspoon ground ginger
- 12 oz can evaporated milk
- 3 large eggs
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How to Make Pumpkin Pudding Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 cup of the cake mix, 1 large egg, and 1/2 cup softened butter. Mix until just combined.
- Pat the cake mix mixture evenly into the bottom of the prepared pan. Use your hands, lightly floured, to press the mixture into a thin layer.
- In a separate large bowl, whisk together the pumpkin puree, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/4 teaspoon salt, evaporated milk, and 3 large eggs.
- Pour the pumpkin mixture evenly over the cake mix layer in the pan.
- In a small bowl, combine the remaining 1 cup cake mix, 1/2 cup sugar, and 1 teaspoon cinnamon.
- Cut in 3 tablespoons of cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the pumpkin layer.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Chill for at least 2 hours for optimal flavor and texture.
- Serve chilled with vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
121g
Fat
33g
Carbs
15g
