Cardamom Pumpkin Pudding Cake
Recipe: https://recipestripper.com/recipes/d729a52e-82f8-4b0e-937a-0015228b051e
Original source: https://www.tasteofhome.com/recipes/cardamom-pumpkin-pudding-cake/
Recipe image: https://www.tasteofhome.com/wp-content/uploads/0001/01/Cardamom-Pumpkin-Pudding-Cake_EXPS_SDFM19_229407_B10_10_7b.jpg

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
Yield: 9 servings
Prep time: PT20M
Cook time: PT25M
Total time: PT45M

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
1. 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).
2. 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.