Cardamom Pumpkin Pudding Cake
Prep Time
20 minutes
Prep Notes
9x9 square pan or 9" deep pie pan is required
Eggs are not needed for this recipe!
Cooking Time
25 minutes
Yields
9 servings
Ingredients
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. salt
1/2 cup evaporated milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 cup chopped pecans
Topping
1 cup packed brown sugar
1/2 tsp. ground cinnamon
1 1/2 cups of boiling water
Vanilla ice cream or sweetened whipped cream, optional
Directions
Preheat oven to 350 degrees.
In a small bowl, combine the first 6 ingredients.
Add milk, pumpkin, butter and vanilla extract; mix until blended. Stir in pecans
Transfer to a greased 9-inch square baking pan or 9" pie pan.
For the topping, combine brown sugar and cinnamon and sprinkle over the top of the batter.
Pour 1 1/2 cups of boiling water over the top. DO NOT STIR.
Bake until a toothpick inserted in the center comes out clean and the liquid is bubbling around edges about 20-25 minutes.
Cool completely on a wire rack before serving.
Credit
Taste of Home Pumpkin Cookbook 2019