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Cardamom Pumpkin Pudding Cake

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Total Time
Prep: 20 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by J. Fleming, Almonte, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2023

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

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Test Kitchen tips
  • You'll love the cozy cardamom aroma that will fill your kitchen while this cake bakes.
  • When the cake is done, it will be bubbling around the edges and a toothpick will come out clean.
    • Test Kitchen Approved

    Cardamom Pumpkin Pudding Cake

    Contest Winner
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    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
    Text Ingredients

    Directions

    1. 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).
    2. 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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