Has pumpkin season come and gone already? Am I too late to post a pumpkin recipe? I sure hope not because you absolutely, positively want to try this recipe! I promise, it is insanely yummy.
I first tried this at my family Christmas party this past December. My cousin had brought it and I was in LOVE at first bite! Seriously, it is ridiculous. I’ve had pumpkin pies, pumpkin rolls, pumpkin bars, pumpkin cake, pumpkin cookies, pumpkin bread, and even pumpkin cinnamon rolls… all of which I LOVE. Pumpkin is my friend. But never had I ever heard of a Pumpkin Pudding Cake. And guess what, I think it’s my favorite pumpkin treat of all time!
It took a couple months but I finally… finally!… got the recipe from her. I practically begged her for it. Thank you, Kara!
She got this recipe from a friend of hers and boy oh boy am I glad they are friends!
Now, let’s make some deliciousness!
Pumpkin Pudding Cake
Preheat oven to 350*
- 1 yellow cake mix (reserve 1 cup)
- 1 egg, beaten
- 1/2 cup (1 stick) butter
Mix together the cake mix (minus 1 cup which you should set aside for the topping), egg and butter. Pat into the bottom of a greased 9×13 pan.
- 2 c. canned pumpkin (NOT pumpkin pie filling)
- 2 eggs, beaten
- 1 c. sugar
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 12 oz. can evaporated milk
- 1 tsp. vanilla
Combine all ingredients and mix with electric hand mixer. Pour over crust.
- 1/2 c. sugar
- 1/2 c. (1 stick) chilled butter, cut into smaller chunks
- 1 tsp. cinnamon
- 1 c. reserved cake mix
Blend all ingredients with pastry blender or fork. Blend until crumbly. Sprinkle evenly over top of filling.
Bake in preheated oven for 1 hour… THEN, turn oven OFF after one hour and leave cake in for 10 minutes longer.
Serve warm or cold (I actually prefer cold) with whipped cream or ice cream.
If you are a pumpkin fan, you will love this!