Pumpkin Pudding Cake Recipes

PUMPKIN PUDDING CAKE

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.

PUMPKIN PUDDING CAKE

Steps:

• Remove 1 cup cake mix and set aside.
• Combine remaining cake mix, 1 egg, and butter.
• Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
• Dip hand in flour and then pat dough mixture into bottom of prepared pan.
• In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
• Pour over dough in pan.
• To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
• Cut in 3 Tablespoons butter.
• Sprinkle mixture over top of pumpkin filling in pan.
• Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.

GINGER PUMPKIN PUDDING CAKES

Steps:

• Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
• Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
• Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
• In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
• Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
• Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

CARDAMOM PUMPKIN PUDDING CAKE

Steps:

• 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.

PUMPKIN CRUNCH PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

PUMPKIN PUDDING CAKE

Steps:

• Mix cake mix, eggs, and oil in a large bowl. In a separate bowl, mix pudding mix and milk until well mixed. Add pudding to cake mix and mix well. Stir cinnamon and sugar together and set aside. Pour cake mix into greased, floured, bundt pan and sprinkle with cinnamon sugar. Bake cake as directed on box.
• This can be served warm and is delicious as is. If you wish, frost it with a can of caramel icing while still slightly warm.

PUMPKIN PUDDING DESSERTS

Steps:

• In a small bowl, whisk the pumpkin, cinnamon and ginger. Add milk and pudding mix; whisk for 2 minutes (mixture will be thick). , Transfer to individual serving dishes. Refrigerate until serving. Garnish servings with whipped topping.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

Steps:

• To Make Cake
• In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
• Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
• Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
• To Make Topping
• Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

PUMPKIN PUDDING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
• Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

PUMPKIN PUDDING DUMP CAKE

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.