Cardamom Pumpkin Pudding Cake Recipe



Cardamom Pumpkin Pudding Cake Recipe

This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream.
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
Vanilla ice cream or sweetened whipped cream, optional

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.

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.


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