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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
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    9 servings

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
  • Vanilla ice cream or sweetened whipped cream, optional

Directions

  • 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.

Test Kitchen tips
  • You'll love the cozy cardamom aroma that will fill your kitchen while this cake bakes.
  • When the cake is done, it will be bubbling around the edges and a toothpick will come out clean.
  • Nutrition Facts
    1 piece: 334 calories, 11g fat (4g saturated fat), 18mg cholesterol, 407mg sodium, 58g carbohydrate (43g sugars, 2g fiber), 4g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Cj
      Oct 13, 2020

      The flavor was great but the gloopy "pudding" on the bottom was off-putting. I also had to nearly double the bake time.

    • toni
      Oct 12, 2020

      I think this is my new favorite Fall dessert! It was so easy to make and absolutely delicious! Thank you!

    • janice
      Jan 25, 2020

      this is delicious. I love the pudding on the bottom of the pan and served each piece flipped over on the plate with a dollop of whipped cream.

    • sushan
      Apr 9, 2019

      nice

    • LPHJKitchen
      Jan 11, 2019

      This recipe was very interesting! We loved the spice flavors and the soft, pudding like texture. I wasn't sure how it would turn out without any eggs and pouring the water over the batter to bake but it was delicious! Next time, I think I will cut back the baking soda a little but otherwise it was great!

    • mrsoak
      Dec 27, 2018

      No comment left