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Taste of Home

Cardamom Pumpkin Pudding Cake

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 9 servings.
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

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

  • 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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