By admin 
For all of you who cherished this blueberry pudding cake that’s in my arsenal, correct proper right here’s an autumn version- Pumpkin Pudding Cake! This cake is a cross between a bread pudding, a pumpkin pie, and a tasty doughnut. It furthermore type of jogs my memory of my favourite thanksgiving candy potato dish!
Magic occurs if you pour scorching water and on the brown sugar nut combination on prime of the batter; you get the tastiest brown sugar glaze.
I shared some with my neighbors due to it ought to have allllllll been gone if I had it in my kitchen extended ample. So good!
Parts concerned:
Combine the batter!
Put the batter in ready pan.
Combine the topping elements collectively.
Put them on prime of the batter. Pour scorching water on prime of batter!
That is going to make an unbelievable sauce on the underside of the cake.
DONE!
The pecans!!!
Whats up, edge devices!
Each scoop comes with this brown sugar glaze.
Good with a scoop of vanilla ice cream!
Share with buddies.
A bowl full warmed up for breakfast with a scoop of yogurt on prime with be heaven!
Pumpkin Pudding Cake
serves about 8
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons floor cinnamon
- 1/2 teaspoon floor nutmeg
- 1/2 teaspoon floor ginger
- 1 cup canned pumpkin
- 1/2 cup melted unsalted butter (1 stick)
- 2 teaspoons vanilla extract
for the topping:
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1 1/2 cups scorching water
Preheat oven to 350F. Grease a 9×9 inch baking pan with butter or cooking spray and put aside.
In a medium bowl, whisk collectively the flour, baking powder, salt, sugar, and spices. Add the pumpkin, melted butter, and vanilla. Stir till correctly blended.
Unfold batter into ready pan. Combine brown sugar, cinnamon, and pecans in a small bowl. Sprinkle evenly over the batter. Pour scorching water on prime. Bake for 50-60 minutes. The cake will rise and there may be maybe sauce on the underside of the pan. Serve heat with vanilla ice cream.
