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Gooey Pumpkin Pudding Cake

Gooey Pumpkin Pudding Cake https://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-pudding-cake/

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: Chocolate Fudge Pudding Cake

Pumpkin Pudding Cake https://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-pudding-cake/Pumpkin Pudding Cakes https://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-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!

Pumpkin Cake https://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-pudding-cake/

Gooey Pumpkin Pudding Cake

Gooey Pumpkin Pudding Cake

Yield: Serves 8-10
Print This Recipe 5/5

Ingredients

  • 1 1/2 cups sorghum flour (180g) (spelt or white flour also work)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp plus 1/8 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup sugar or xylitol (100g)
  • pinch stevia extract OR 2 extra tbsp sugar
  • 1/2 cup milk of choice (120g), plus up to 1/4 cup more if needed
  • 1 tsp white or apple cider vinegar (5g)
  • 1/2 cup pumpkin puree (120g)
  • 1/4 cup veg or melted coconut oil (40g)
  • 1 1/2 cup water (360g)
  • 1/2 cup brown sugar OR coconut sugar (80g)

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*

Vegan Pumpkin Cake https://chocolatecoveredkatie.com/2014/09/30/gooey-pumpkin-pudding-cake/

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Published on September 30, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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82 Comments

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  1. Chris says

    I found a Caramel Apple Upside-Down Cake online and successfully converted it to gluten-free. I’m still trying to decide if that’s a good thing or NOT!!! Can’t wait to make your new little bit of pumpkin heaven this weekend!!! <<>>

  2. Sherry S. says

    That looks sooooooooooooo good! I love pumpkin and with the temperature drop here yesterday afternoon it’s suddenly the perfect fall atmosphere for all things pumpkin. Thanks for the recipe!

  3. Jessica says

    Oh, this looks like a good one!

    I just made a grilled cheese and tomato soup bake. Not exactly a healthy meal but one I could eat over and over. At least I used low sodium tomato soup…

  4. Lucy says

    I ran out of nut butter (from making your no bake peanut butter pie!) and I can’t live without it so I decided to try making some of my own. I seriously doubted it would work because not only do I have a cheap little blender but I also had to use about six different nuts. Anyway… Part way through blending I realised I don’t have nearly enough nuts to combine very well at all. So I roasted ANOTHER batch of nuts, blended it in with some coconut oil and a dash of salt and … Woah! The most glorious creamy rich nut butter ever! Now in its own little jar in the fridge with packaging designed by my on publisher- I’d be surprised if it lasted more than a week. Unexpected success!

  5. Wendy says

    Oh my, this sounds amazing and is a definite must try!

    Favorite thing I made this week is your peanut butter secret cookies. 🙂

  6. Heather @ Shards of Lavender says

    Katie, this pudding cake looks gorgeous, especially in the inside shots! I mean, that’s how it actually looks when made, right? I struggle with this on my blog too:) The last recipe I made was cinnamon rolls with coffee filling and an espresso glaze. Really tasty, but not healthy like your recipes… Thanks for sharing!

  7. Shannon C says

    Hubba hubba, this recipe reminded me how much I loved making (and eating and eating) your gooey chocolate fudge pudding cake. Canned pumpkin puree is officially on my grocery list (okay, well it really already was because somehow I’m out?!) Thanks so much Katie!

  8. EVA says

    I have to be completely honest….the rugged shots look WAY tastier! I think the photo shoot photos look overly orange and fake. The natural shots look like something I’d actually eat, which makes my stomach actually growl. Forego the photoshop! What you see is what you get it is the best (and most salivating) way!

    The best recipe I’ve tried as of recent was a Mexican casserole from the “125 Best Vegan Recipes” I won. I guess it really depends on the salsa and beans you use, but I’m so addicted I made two and froze ’em so I can heat them up when the craving hits. Which has been every night for the past two weeks haha. Also, replacing the oil and eggs with a can ‘o pumpkin in a boxed brownie mix turned out pretty tasty too.

  9. Hailey says

    Mmm, looks good. Last week I made a yam, sausage, and kale hash… it was BEYOND amazing!! Then I made flatbread pizza with the leftover sausage and kale. Mmmmmm.

  10. Jenna says

    Just made it! Oh wow is it SO GOOD! I couldn’t even wait for it to cool before digging in. To answer your question of the day, THIS is the best recipe I’ve made! 🙂

  11. Jouberte says

    Can I make this using oat flour bc I don’t have the one you suggested? Also, you use a lot of sugar, what’s the brown sugar mix on top for? Btw I’m loving this!

  12. Laura says

    You are a GENIUS. I’m a freshman in high school, and I play oboe in my school band and run cross country, and thanks to some food allergies I haven’t completely outgrown, I don’t eat milk and eggs much, defiantly not in pure form. I happen to believe dessert is the most important part of the meal, though, so this blog is amazing! I love how a lot of your desserts have health benefits too. Anyway, I’ve been reading your blog for almost 2 years now, but I’ve never commented. I just felt like it was time when I saw this post….no matter how little time I have, I NEED to try making this(and the chocolate one too). Keep posting this amazingness(and I love the new natural photos you’ve started including).

  13. Jenni says

    Oh my gerd, just made this and it was sooooo good!!! One bit of advice to those making this soon would be: You must use the brown sugar. One reason I love this blog so much is that the recipes can made with very little or no sugar and use xylitol which is great as I am trying to go as low sugar as possible. So, when I read this I was very tempted to leave out the brown sugar as it already had a ton of xylitol. But no. The brown sugar gravy MAKES this dessert. It is so heavenly and you taste every single granule of sugar and if ever there was a time and place for sugar it is in this. Soooo sugarilicous!!!!!

  14. Nicola Miller says

    I would not have thought of using pumpkin in this context and am intrigued. Is the texture like a spoonbread?

  15. Barbara says

    I just made this and it is fabulous! I love the gooey pudding part, but I might love the actual soft cake part even more! The flavor is just so spot on, and the texture is melt in your mouth. Five stars!
    I will make this again for sure!

  16. catta92 says

    Katie, you are the queen of recipes! (not only the vegan and healthy ones 😉 ) I can’t wait to try this one. Thanks!
    To be honest: I like the indoor photos as food photos better, especially the second one. The edited photos look a bit too orange to me (like carrot). I like them as art, because there is a strong contrast between the purple napkin and the orange food.
    But it doesn’t matter what photos I like as long as: pumpkin! 😀

  17. Bryony says

    I made a batch of vegan Apple Pie Muffins last night, that turned out to be really yummy! No added sugar, but lots of fiber and protein from the oats and pecans! I’ll have to try this Pumpkin Cake recipe next!

  18. Stacey says

    I have to say, this is one of my favorite things I’ve ever made from a blog. That’s not to say I haven’t made many other good blog recipes or recipes from your site, but this one is undoubtedly the best. Thank you for helping me to discover my new obsession. Your blog is a joy to read.

  19. Melissa says

    This recipe looks amazing! Do you think it would work with brown rice flour instead of the sorghum flour to make it gluten-free?

    Thanks!

  20. Dianne says

    We loved this!

    I followed the recipe to a T, using sucanat for all of the brown sugar. It had such a lovely gingery flavor. I bet adding some powdered ginger might be nice next time too. Great recipe 🙂

  21. Michelle says

    I love pumpkin season so much. Thanks for all the pumpkin recipes!
    I have a friend who is allergic to eggs and dairy, and we enjoy exchanging allergy-cooking tips. Then, she was diagnosed with Lyme disease, and will now have to be off gluten as well! I informed her that I have a rather spectacular recipe for gluten and dairy-free buns, but remembered that they contained eggs. Challenge accepted! I did some research, then went to my kitchen and made up a recipe, which turned out super well. She was super happy!

  22. Michele R. says

    I made this tonight and it was as delicious as I thought it was going to be! The kids loved it too. Thanks for an awesome recipe!!

  23. Courtney Beaver says

    I am so excited to try this recipe! I’m planning on making it for Halloween. I just wanted to say thank you for all the recipes you post. I’m 17 and I recently went vegan, and dessert is my life so I was worried that I wouldn’t be able to eat a bunch of stuff after my diet change. I was so happy when I found your website and saw the delicious recipes for every dessert I could imagine! I can’t wait to try more of them so thank you for all you do!

  24. Diana says

    This was sooooooo yummy!!! Great hot, but it’s even better after completely cooled, when the pudding firms up a bit. Now I want to make this every day… And next I’m going to try a bananas foster version!

  25. Melissa says

    Hey Katie! I’m hoping to make this for a somewhat large group. I see it’s supposed to serve 8 people, but I’m contemplating whether I could multiply the recipe by 1.5 to make it a little bigger. If I were to do that, what do you recommend in terms of how big of a dish to use? And how to modify the baking time?

    Thanks!

  26. Monuca says

    Omgosh!!! Finally made this tonight. Both kids and I absolutely devoured it, it is delicious!!! I think this may replace pumpkin pie at thanksgiving this year, I can’t wait to try it with a huge dollop of coconut cream. Thanks for this awesome recipe!

  27. C Gaul says

    found this recipe and tonight it is going down to the 30’s so pumpkin anything from the oven sounds really good…it is baking right now and cannot wait to taste it! It seemed like a LOT of water-brown sugar to pour on top-will be interested to see how this works after baking!

  28. Amy says

    Made this today and it is sooo good! 🙂 Now I want to experiment with other flavors…any ideas on how to adapt it (especially to a Vanilla Pudding Cake)?

  29. Melissa says

    Hi Katie, I notice that the recipe you based this on, your chocolate fudge pudding cake, uses a slow cooker. Does the pumpkin version work well in a slow cooker?

    • Unofficial CCK Helper says

      You could definitely do it. It’s just a matter of experimenting with baking times. Be sure to report back if you try it!

  30. Diana says

    Hi Katie,
    I so love healthy pumpkin recipes. Thank you for all the wonderful pumpkin recipes you have posted. Question: when you measure the brown sugar for the topping do you pack it into the cup?

    • Unofficial CCK Helper says

      I have answered this question twice before on other posts where you’ve left it. Gets very confusing when you are asking the same question in multiple posts without going back to check for the answer.

      • Diana Fleming, PhD, LDN says

        I’m sorry for asking again. I thought that when my question was answered it would let me know in my email. Since nothing ever came to my email I thought the question had not been answered. Now I don’t know where I asked the question. Would you mind answering here since I’ll probably get the answer via email? I would really appreciate it. Thank you in advance.

  31. Ellen says

    The Fairy Tail Pumpkin is the very best in flavor, my favorite, Sweet, rich, pumpkin flavor and color. I’ve made soup, pie and cookies this month so far. Next, hopefully, pumpkin roll with cream cheese filling. Pumpkin, my favorite food!! Will try your pudding cake. YUM!
    I use organic unbleached flour, coconut milk, and organic sugar in my baking. I use extra pumpkin puree on pasta and drink the liquid when draining puree for thicker solution. Thanks.

  32. Kathryn says

    This is the BEST recipe I’ve ever made from CCK! I made it in a round dish instead of a square one, so I had to bake mine a little while longer, but it turned out perfectly! The flavor, the cakey top, and the gooey pudding are all spot-on! I’m in love. Gonna share this recipe with as many people as possible.

  33. Diana says

    I thought it tasted great and my mother and I both liked the textures, but I baked it for maybe 10 extra minutes because the bottom seemed too watery to me. In fact, it still seemed pretty watery after 10 minutes, though it thickened a little. I’m not sure if I made a mistake with how much liquid I used in the recipe, or if my oven is just super off, or both. In any case, it was a fun recipe to try, and I’m looking forward to seeing how the leftovers taste tomorrow morning!

  34. Debbie says

    While we all really enjoyed this recipe, it didn’t turn out quite like I was expecting. I used unbleached all-purpose flour and needed to add an additional 1/2 cup milk (may have just been a result of not weighing flour, which I hardly ever do) and the cake was still a little dense. I also baked a bit longer just to get the cake part done, but all ovens are different. No where does it say how long to let it cool before eating. We dug in after about 2 hours of it cooling on the counter and the “pudding” was more like syrup, but we just spooned it over our cake and added a scoop of vanilla ice cream and it was still delicious. Aftee 24 hours in the fridge the pudding did thicken just a tad but also soaked into the bottom of the cake. But again, was still delicious! When I give this recipe a second go I will probably let it cool in fridge overnight before digging in and see how that goes.

  35. Felicia Menten says

    I’ve made this a number of times, using spelt flour – people are always surprised when I tell them it is vegan! I tried once with xylitol, and that was a little too much for my stomach, so I now just use turbinado sugar. I can’t eat eggs anymore, so vegan cakes/pies/cookies are the recipes I now use 🙂 This is on the menu for this year’s Thanksgiving 🧡

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