Best 9 Ginger Pumpkin Pudding Cakes Recipes

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Indulge in a delightful culinary journey with our exquisite Ginger Pumpkin Pudding Cakes, a symphony of flavors that will tantalize your taste buds. These individual cakes, bursting with the warmth of ginger and the sweet, earthy notes of pumpkin, are the perfect treat for any occasion. With three variations to choose from – classic, gluten-free, and vegan – there's a perfect recipe for every palate. Each variation offers a unique twist on this classic dessert, ensuring an unforgettable experience. Discover the perfect balance of spices and textures in our classic recipe, the gluten-free version caters to those with dietary restrictions, while the vegan option delights with its plant-based ingredients. Embrace the joy of baking and savor the irresistible charm of our Ginger Pumpkin Pudding Cakes, a true celebration of taste and texture.

Let's cook with our recipes!

PUMPKIN GINGER CUPCAKES



Pumpkin Ginger Cupcakes image

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Provided by Lisa Lewis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g

GINGER PUMPKIN CAKE



Ginger Pumpkin Cake image

Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 15

1/4 cup butter, softened
1/2 cup packed brown sugar
2 tablespoons sugar
3 large egg whites
1 cup canned pumpkin
1/4 cup light corn syrup
2 tablespoons molasses
1-1/2 teaspoons grated orange zest
1-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream, optional

Steps:

  • In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

GINGER PUMPKIN PUDDING CAKES



Ginger Pumpkin Pudding Cakes image

These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 cakes

Number Of Ingredients 16

4 tablespoons unsalted butter, room temperature, plus more for the pans
2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
1/2 cup dark molasses
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 teaspoons baking powder
1/2 cup packed light-brown sugar
1 large egg
3/4 cup Pumpkin Purée Pumpkin Puree
Whipped cream, for serving
Candied ginger, for garnish (optional)
Fresh mint, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
  • Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
  • Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
  • In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
  • Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
  • Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

PUMPKIN CRUNCH PUDDING CAKE



Pumpkin Crunch Pudding Cake image

I wanted a recipe for a pumpkin crunch cake that didn't have a layer of pumpkin pie filling. Not being able to find one, I came up with this one after a little trial and error baking wizardry. Serve with whipped topping.

Provided by GMcB

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 10

Number Of Ingredients 13

1 cup brown sugar
1 cup pecan pieces
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup pumpkin puree
3 eggs
½ cup water
3 tablespoons water
3 tablespoons canola oil
1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
  • Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
  • Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 62.1 g, Cholesterol 56.7 mg, Fat 20.8 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 530.6 mg, Sugar 41.3 g

CARDAMOM PUMPKIN PUDDING CAKE



Cardamom Pumpkin Pudding Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 407mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN PUDDING DUMP CAKE



Pumpkin Pudding Dump Cake image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 g

PUMPKIN PUDDING CAKE



Pumpkin Pudding Cake image

Make and share this Pumpkin Pudding Cake recipe from Food.com.

Provided by katysmom1

Categories     Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

18 ounces spice cake mix, plus
2 eggs (or as directed on spice cake mix)
1/3 cup oil (or as directed on spice cake mix)
1 (3 1/2 ounce) package jello instant pumpkin spice pudding mix
1 1/2 cups milk
1 teaspoon cinnamon
2 teaspoons sugar
caramel icing (optional)

Steps:

  • Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
  • This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.

Nutrition Facts : Calories 411.5, Fat 20.8, SaturatedFat 4.8, Cholesterol 52.9, Sodium 460, Carbohydrate 51.2, Fiber 1.3, Sugar 30.9, Protein 5.9

PUMPKIN PUDDING CAKE



Pumpkin Pudding Cake image

Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that's ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup buttermilk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, melted
1/3 cup chopped pecans
1 1/2 cups water
3/4 cup packed brown sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
  • In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 0 g

PUMPKIN PUDDING I



Pumpkin Pudding I image

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Provided by Metha

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 15

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  • Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g

Tips:

  • Use fresh ginger for the best flavor. If you don't have fresh ginger, you can substitute 1 teaspoon of ground ginger.
  • Make sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices added to it, so you don't want to add more.
  • If you don't have a muffin tin, you can bake the batter in a 9x13 inch baking dish for about 30 minutes.
  • These cakes are best served warm with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

These ginger pumpkin pudding cakes are a delicious and easy fall dessert. They're perfect for a party or a potluck, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cakes a try!

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