Best 3 Pumpkin Pudding Cake Recipes
Indulge in the delectable flavors of fall with our Pumpkin Pudding Cake, a symphony of autumn spices and creamy pumpkin goodness. This moist and tender cake boasts a rich pumpkin puree center enveloped in a silky vanilla pudding and topped with a delicate crumb topping. With its alluring aroma and irresistible texture, this cake is a true crowd-pleaser, perfect for cozy gatherings or special occasions.
Our recipe collection features a variety of pumpkin pudding cake variations to suit every taste. From the classic pumpkin pudding cake with its traditional flavors to the decadent chocolate pumpkin pudding cake with its indulgent chocolate ganache, there's a recipe for every pumpkin enthusiast. For those seeking a gluten-free option, we offer a delightful gluten-free pumpkin pudding cake that delivers all the flavor without the gluten.
For those with a sweet tooth, our pumpkin pudding cake with caramel sauce is an absolute must-try. The creamy caramel sauce adds an extra layer of richness and decadence to this already irresistible cake. And if you're looking for a healthier alternative, our low-fat pumpkin pudding cake is a guilt-free indulgence that won't compromise on taste.
No matter your preference, our collection of pumpkin pudding cake recipes has something for everyone. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with delight.
PUMPKIN PUDDING DUMP CAKE
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
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, 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
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
BUTTERSCOTCH PUMPKIN PUDDING CAKE
This cake is so easy to make and tastes wonderful. Great take-along to any dinner invitation. Hosts will think you spent the day in the kitchen. To serve, drizzle with butterscotch sauce and sprinkle with confectioners' sugar.
Provided by Kellie
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt®) with cooking spray.
- Mix white cake mix, pumpkin, butterscotch pudding mix, eggs, water, canola oil, and pumpkin pie spice in a bowl until all ingredients are thoroughly combined and the batter is smooth. Pour batter into prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour and 10 minutes. Let cake cool in the pan for 15 minutes before inverting onto a serving dish to remove cake from pan.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 42.5 g, Cholesterol 62 mg, Fat 11.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 479.3 mg, Sugar 29.7 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Use Fresh Pumpkin: For the best flavor, use fresh pumpkin purée. Canned pumpkin can be used, but it will not have the same rich flavor.
- Don't Overmix: Overmixing the batter can result in a tough and dense cake. Mix just until the ingredients are combined.
- Use a Bundt Pan: A Bundt pan is the traditional pan used for baking pumpkin pudding cake. It gives the cake a beautiful shape and allows for even cooking.
- Let the Cake Cool Completely: Before frosting or serving the cake, let it cool completely. This will help the cake to set and make it easier to handle.
Conclusion:
Pumpkin pudding cake is a delicious and festive dessert that is perfect for fall gatherings. It is easy to make and can be customized with different flavors and toppings. Whether you are a seasoned baker or a beginner, you can easily make this cake and enjoy it with your family and friends.
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