This gooey pumpkin pudding cake is the best recipe I’ve made all month!
When you dip your spoon into the cake, you’re instantly met with a hidden layer of warm brown sugar pudding underneath, almost like molten lava. Brown sugar molten lava!
Adapted from this chocolate version: Gooey Chocolate Fudge Pudding Cake
(I served mine with my favorite Healthy Haagen Dazs Ice Cream Recipe.)
And I wanted to post a few indoor non-photoshoot photos… because sometimes I think the recipes look just as delicious straight out of the iphone/camera, ugly indoor lighting and all!
Serves 8-10
Ingredients
Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, stir together the first seven ingredients. In a separate bowl, whisk together the milk, vinegar, pumpkin, and oil. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (not the cup), and stir to form a batter. You want a cake-batter texture, so add a little extra milk of choice if the dough is too dry. (I added 1/4 cup extra when testing this recipe with sorghum flour.) Pour the batter into an 8-inch square pan. Now pour the brown sugar water evenly on top, but do not stir. Place the pan in the middle of the oven and bake 34 minutes. The top will look like cake… but if you reach your fork down, there will be a layer of sweet pumpkin pudding on the bottom!
View Pumpkin Pudding Cake Nutrition Facts
2.6 http://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-pudding-cake/ Recipe from ChocolateCoveredKatie.com ♥
Link of the Day: Chocolate Fudge Brownie Protein Bars