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

Cardamom Pumpkin Pudding Cake

Test Kitchen tips
Cardamom Pumpkin Pudding Cake
Prep Time
20 min
Cook Time
25 min
Yield
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
- Optional: Vanilla ice cream or sweetened whipped cream
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.
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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