Clean recipe · tasteofhome.com
Cardamom Pumpkin Pudding Cake
This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. —J. Fleming, Almonte, Ontario
Original recipe: tasteofhome.com
- Yield:
- 9 servings
- Prep:
- 20 min
- Cook:
- 25 min
- Total:
- 45 min
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Ingredients
- 1-1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1-1/4 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 1/2 cup canned pumpkin
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- TOPPING:
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups boiling water
- Optional: Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).
- Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.