Pumpkin Pudding Cake

Pumpkin Pudding Cake is a luscious fall-inspired dessert that blends moist pumpkin cake with rich, velvety toffee sauce. If you’re craving something indulgent yet comforting, this dessert delivers with every bite. Picture the tender pumpkin cake soaking up silky toffee sauce—warm spices, sweet maple and brown sugars, fluffy texture—perfect for crisp evenings or holiday tables. Whether you bake it for friends or savor it solo, this cake feels like a hug in dessert form. In this post, I’ll walk you through everything you need: ingredients, step‑by‑step instructions, tips, variations, storage, nutrition info, serving ideas, and more. Let’s dive into making this Pumpkin Pudding Cake a favorite in your kitchen!

Why You’ll Love Pumpkin Pudding Cake

• Ultimate comfort: Pumpkin and cozy spices make it perfect for autumn, Thanksgiving, or whenever you want dessert that warms your heart.

• Texture heaven: Dense, moist cake meets creamy toffee sauce—soft yet rich without being overly sweet.

• Make‑ahead friendly: You can bake ahead and let the sauce soak in before serving.

• Crowd‑pleaser: Looks impressive and tastes gourmet, yet the recipe is approachable.

• Customizable: Gluten‑free swap, dairy alternatives, spice changes—you can adapt easily to dietary needs or flavor preferences.

Ingredients

Here’s what you’ll need to make the Pumpkin Pudding Cake:

For the Cake

• 2 cups (or ~220 g) gluten‑free flour blend or all‑purpose flour

• 1 Tbsp baking powder

• ¼ tsp baking soda

• ½ tsp kosher salt

• ⅓ cup granulated sugar

• ⅓ cup brown sugar (packed)

• 8 Tbsp (1 stick) butter, softened to room temperature

• 1 cup pumpkin puree (canned or homemade)

• 1½ Tbsp pumpkin spice (a mix of cinnamon, nutmeg, cloves, ginger, allspice)

• ⅓ cup maple syrup

• 2 tsp vanilla extract

• 3 large eggs

• ½ cup buttermilk

For the Toffee Sauce

• 8 Tbsp butter

• ¾ cup packed brown sugar

• ¾ cup heavy cream

• 1 tsp vanilla extract

Step‑by‑Step: How to Make Pumpkin Pudding Cake

1. Preheat the Oven & Prepare Pan

• Set your oven to 350°F (≈ 175°C).

• Grease a deep baking dish—9×9×3‑inch or 9×11×3‑inch works well—using nonstick spray or butter and flour.

2. Mix the Wet Ingredients

• In a mixing bowl, cream together granulated sugar, brown sugar, and butter with a hand mixer or stand mixer. Beat ~3 minutes until light and fluffy.

• Add eggs one at a time, beating after each until well combined. Then stir in vanilla extract, pumpkin puree, maple syrup, and buttermilk. Mix until smooth and homogenous.

3. Prepare the Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, kosher salt, and pumpkin spice. Ensure spices are well distributed.

4. Combine Wet & Dry

• Gradually pour or spoon the dry mixture into the wet ingredients, mixing gently until no streaks of flour remain. Don’t overmix—just enough to combine.

5. Bake the Cake

• Pour batter into the prepared dish, smoothing the top.

• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles. The center should be set though the cake remains moist and dense.

• If the top starts to brown too quickly, tent it loosely with foil midway through baking to prevent over-browning.

6. Cool the Cake

• Remove from oven and allow it to cool in the pan (on a rack) for at least 15‑20 minutes before handling further.

7. Make the Toffee Sauce

• While the cake is baking (so timing overlaps), in a medium saucepan over medium‑low heat melt butter and brown sugar together, stirring constantly for about 10 minutes until well combined and sugar dissolves.

• Add heavy cream and vanilla extract, continue cooking ~5 minutes more, stirring, but avoid boiling. You want it to be silky and smooth. If bubbles get too large or it begins to boil, reduce the heat.

8. Assemble the Cake with Toffee

• Once the cake has cooled (but still slightly warm maybe), poke holes all over the top using a toothpick or skewer.

• Slowly pour the toffee sauce over the top, letting it soak into the holes.

• Let cake rest at least 1 hour (longer is even better, e.g. overnight) so the sauce fully absorbs.

9. Serve!

• Slice and serve as desired. Warm or room temperature both work. Optional: with whipped cream, ice cream, or a dusting of cinnamon.

Helpful Tips

• Use room temperature eggs and butter so they incorporate more smoothly.

• Don’t over‑mix once you add flour—overworking gluten can make cake tough.

• If using gluten‑free flour, ensure your blend has xanthan or something to help with texture.

• To check doneness: toothpick should come out clean, and center should spring back slightly / not jiggle.

• Be careful with the sauce temperature—do not let it reach a rolling boil or burn; low and slow keeps it smooth.

• For deeper flavor, toast your pumpkin spice spices (if whole) before grinding.

• If you like more sauce, double the toffee recipe; reserve extra to drizzle at serving.

Substitutions And Variations

• Non‑dairy options: Use coconut cream or almond/cashew cream instead of heavy cream; use vegan butter.

• Sugar swaps: Swap granulated sugar for coconut sugar; use dark brown sugar for deeper flavor.

• Spice profiles: Add cardamom or ground ginger for extra warmth; reduce spice if you prefer mild flavor.

• Pumpkin alternatives: Sweet potato puree or butternut squash puree work similarly.

• Gluten‑free adjustments: Use a reliable gluten‑free flour blend; ensure baking powder is gluten‑free.

• Mini versions: For smaller servings, bake in ramekins or muffin tins; reduce bake time accordingly.

• Caramel twist: Replace toffee sauce with a light caramel sauce, or swirl caramel into batter for marbled effect.

Storage Instructions

• Once fully cooled and toffee sauce has soaked in, cover the pan tightly with plastic wrap or aluminum foil.

• Store in refrigerator for up to 4‑5 days. Before serving, allow to come to room temperature, or gently warm in the oven (≈ 300°F / 150°C) for about 10‑15 minutes.

• Sauce can separate slightly when cold—if desired, rewarm the sauce and drizzle fresh before serving.

• For longer storage, freeze slices: wrap tightly in plastic then foil; freeze up to 2 months. Thaw in fridge overnight, warm before serving.

Nutritional Information

*Values vary based on exact ingredients, substitutions, serving size.

Serving Suggestions

• Serve warm with a scoop of vanilla or cinnamon ice cream.

• Top with whipped cream and sprinkle of pumpkin pie spice or cinnamon.

• Add chopped toasted pecans or walnuts for crunch.

• Pair with a strong coffee or chai latte.

• For a festive touch, garnish with candied pecans, caramel drizzle, or a dusting of powdered sugar.

Frequently Asked Questions About Pumpkin Pudding Cake

Can I make this cake ahead of time?
Yes! In fact, making this recipe ahead enhances its flavor. Bake the cake, pour the sauce, let it soak, then refrigerate. A few hours in advance (or overnight) helps the sauce penetrate thoroughly. Reheat gently before serving to bring back warmth and texture.

My cake top is browning too fast—what do I do?
If the top starts to brown too quickly, tent it loosely with foil midway through baking to prevent over-browning.

What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing ½ cup milk with ½ tablespoon lemon juice or white vinegar; let sit 5‑10 minutes until slightly thickened. Works well.

How do I know when the sauce is done?
The sauce should be smooth and glossy—not grainy or separating. When butter and sugar are fully dissolved, cream is added, and mixture coats the back of a spoon without being too runny. If it starts boiling, reduce heat immediately.

Is it possible to lighten this dessert?
If you’d like a lighter version, you can reduce butter in both cake and sauce by a little, use low‑fat dairy (careful with sauce though), or reduce sugar. Texture will change—less richness—but flavor still delicious.

Can I use fresh pumpkin?
Absolutely. Roast or steam fresh pumpkin, puree until smooth, drain if watery, then use. Fresh pumpkin may need a bit more puree quantity to replace the moisture content of canned pumpkin, so adjust as needed.

Conclusion

Thank you so much for following along and letting me share this Pumpkin Pudding Cake with you. I truly enjoy baking this treat—it’s one of those desserts that feels special yet warm and familiar. It’s easier to make than it looks, rich in flavor, and comforting in every spoonful. I hope this cake brings joy to your table, warmth to your home, and a bit of sweet indulgence to your day. Wishing you many wonderful moments baking, sharing, and savoring this dessert—happy cooking and enjoy every delicious bite!

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Pumpkin Pudding Cake: A Decadent Autumn Dessert

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• Author: lisa
• Total Time: 1 hour 10 minutes
• Yield: 9 servings 1x

Print Recipe

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Description

Pumpkin Pudding Cake is a cozy, moist fall dessert soaked in buttery toffee sauce. Packed with warm spices and pumpkin puree, it’s perfect for sharing on chilly nights. This comforting treat is easy to prepare and sure to impress your guests.

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Ingredients

Scale 1x2x3x

For the Cake

2 cups gluten-free or all-purpose flour

1 tbsp baking powder

¼ tsp baking soda

½ tsp kosher salt

⅓ cup granulated sugar

⅓ cup brown sugar

8 tbsp butter, room temperature

1 cup pumpkin puree

1½ tbsp pumpkin spice

⅓ cup maple syrup

2 tsp vanilla extract

3 large eggs

½ cup buttermilk

For the Toffee Sauce

8 tbsp butter

¾ cup packed brown sugar

¾ cup heavy cream

1 tsp vanilla extract

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Instructions

Preheat the Oven & Prepare Pan

• Set your oven to 350°F (≈ 175°C).

• Grease a deep baking dish—9×9×3‑inch or 9×11×3‑inch works well—using nonstick spray or butter and flour.

2. Mix the Wet Ingredients

• In a mixing bowl, cream together granulated sugar, brown sugar, and butter with a hand mixer or stand mixer. Beat ~3 minutes until light and fluffy.

• Add eggs one at a time, beating after each until well combined. Then stir in vanilla extract, pumpkin puree, maple syrup, and buttermilk. Mix until smooth and homogenous.

3. Prepare the Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, kosher salt, and pumpkin spice. Ensure spices are well distributed.

4. Combine Wet & Dry

• Gradually pour or spoon the dry mixture into the wet ingredients, mixing gently until no streaks of flour remain. Don’t overmix—just enough to combine.

5. Bake the Cake

• Pour batter into the prepared dish, smoothing the top.

• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer jiggles. The center should be set though the cake remains moist and dense.

• If the top starts to brown too quickly, tent it loosely with foil midway through baking to prevent over-browning.

6. Cool the Cake

• Remove from oven and allow it to cool in the pan (on a rack) for at least 15‑20 minutes before handling further.

7. Make the Toffee Sauce

• While the cake is baking (so timing overlaps), in a medium saucepan over medium‑low heat melt butter and brown sugar together, stirring constantly for about 10 minutes until well combined and sugar dissolves.

• Add heavy cream and vanilla extract, continue cooking ~5 minutes more, stirring, but avoid boiling. You want it to be silky and smooth. If bubbles get too large or it begins to boil, reduce the heat.

8. Assemble the Cake with Toffee

• Once the cake has cooled (but still slightly warm maybe), poke holes all over the top using a toothpick or skewer.

• Slowly pour the toffee sauce over the top, letting it soak into the holes.

• Let cake rest at least 1 hour (longer is even better, e.g. overnight) so the sauce fully absorbs.

9. Serve!

• Slice and serve as desired. Warm or room temperature both work. Optional: with whipped cream, ice cream, or a dusting of cinnamon.

Notes

For dairy-free, substitute plant-based milk and cream.

For extra sauce, double the toffee recipe and reserve extra for serving.

Store in fridge up to 5 days or freeze for 2 months.

Serve with whipped cream, ice cream, or nuts for added texture.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 square
• Calories: 460 kcal
• Sugar: 32 g
• Carbohydrates: 52 g
• Protein: 6 g