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
(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!
Gooey Pumpkin Pudding Cake
Gooey Pumpkin Pudding Cake
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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!
Question of the Day:
Have you made any recipes lately that turned out really well?
Link Of The Day: Fudge Brownie Chocolate Protein Bars
Kimberly says
Can this be made with almond or coconut flour instead of sorghum flour?
Emma says
I most definitely will be using almond flour 🙂
Victor says
;_; I wish I had an oven…
Marissa says
I love your chocolate version and I love pumpkin so this is like the perfect recipe for me. So exicted to make it!
Marissa says
excited
Anne says
This looks SO good!
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!!! <<>>
Sara says
Thank you thank you thank you!
More gluten free recipes please! I love your blog!
Carrie (This Fit Chick) says
My golly it sure is pumpkin season over in blog world!
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!
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…
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!
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. 🙂
Hollie says
I love the texture pumpkin adds to anything. This looks really good. I might have to try making something like this soon.
Gail says
Wow so delicious! Katie your recipes rock!
[email protected] says
Looks good! I made microwaved pumpkin butter today that tasted good on a pumpkin cookie. Lots of pumpkin lately!
Leslie says
I love pumpkin, I’m so happy fall is here! I’m making a pumpkin pie this weekend!
emma says
I had to laugh because I thought the non-photo-shoot photos actually look yummier! 😉 lol… can’t wait to try this hopefully soon!
Lauren says
Maybe I can do some math to make a single serving of this… looks great!
Alyssa says
Lol just a warning that you might not want to! It is so good you will want leftovers!
Lauren says
I agree, I live by myself and I would love to make this as a single-serving!!
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!
Yvette says
Oh my gosh. I just made the best pumpkin bread pudding with toffee sauce from that blog Under the Highchair. So good!
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!
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.
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.
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! 🙂
Alyssa says
Me too! I am eating it for breakfast. Is that bad? 😉
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!
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).
Chocolate Covered Katie says
Aw thanks. I used to play oboe as well… I miss it!
Sprinkles of Sweetness says
I recently experimented with pumpkin and made a delicious pumpkin cheesecake!
John Wheeler says
Looks so awesome. Great idea with the pumpkin in pudding cake. Interesting. Must a try. Keep posting more interesting recipes.
Melanie Hancock says
I need a single serving recipe of this!!
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!!!!!
Ella says
Holy yum! This looks super yummy- I’m excited to give it a try with coconut sugar. Thanks for sharing the recipe!
http://www.youtube.com/sparklesandsuch26
Katie Ringley says
I’m totally okay with everything pumpkin that is going on in life right now!!! PUMPKIN ALL DAY EVERY DAYYYY!!!
Nicola Miller says
I would not have thought of using pumpkin in this context and am intrigued. Is the texture like a spoonbread?
Alyssa says
Yes it is soft cake with pudding layer underneath.
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!
Stacey says
Five stars from me as well.
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! 😀
Barbara says
I made it and it was delicious.
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!
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.
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!
Michelle says
Sorghum is actually gluten free.
Melissa says
Oh, sorry, I do know that sorghum flour is gluten free. I was asking if brown rice flour would work because I have that on hand already, whereas I don’t have any sorghum flour. So do you think the brown rice flour would work in place of the sorghum flour here?
Michelle says
Brown rice flour is a good deal heavier than sorghum flour, so you might add a lighter flour to the brown rice flour to make a lighter blend, or use a lighter gluten-free flour. (This chart list: http://realfoodmadeeasy.ca/wp-content/uploads/2011/12/glutenfree-flours-volume-weight.pdf is a big help.) I would suggest oat flour. However, this recipe could surprise you and turn out fine if you use brown rice and toss in a little xanthan gum. Hope it turns out well for you!
homepage says
always i used to read smaller posts which also clear their motive, and that is also happening with this paragraph which I am reading at this place.
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 🙂
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!
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!!
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!
Steve Lassoff says
This sounds great! I am working on building a community of vegans and would love for you to hop over to http://www.wedigfood.com and leave a recipe or restaurant review.
Pam says
Just made this and I’m so impressed! Definitely a repeater!!!! 😀 Thanks, Katie!
Freddy Falck says
The pictures of your gooey pumpkin pudding cake look really wonderful. Is this dish inspired from an Indian recipe? I prefer the chocolate recipes though.
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!
Karoline says
Do you have a single serving recipe for this gorgeous bite?
Chocolate Covered Katie says
Not yet, but I will put it on my list of things to try 🙂
Karoline says
Thanks! You’re the best! 😉
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!
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!
Streckf1 says
Soooo good! Loved it. My new favorite fall dessert recipe. Thank you for sharing!
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!
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)?
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!
Katy says
I LOVE this cake!!! Warm desserts are what make fall, Fall 🙂
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.
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.
Nancy says
I am going to try this with butternut squash
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.
C. K. Conners says
Is it pudding? Is it cake? Who can tell? But honestly, when it’s this good, does it really matter?
Carol says
What could I use instead of white sugar or xylitol? I have non alcoholic fatty liver disease and sugar is a no-no.
Julie Dove says
You can definitely experiment with your favorite sweeteners!
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!
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.
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 🧡
Lisa says
I made it with Almond flour. It took a little longer to bake but was delicious!!