Recipe: Pecan-Pumpkin Pudding Cake

Friday, November 16, 2018

Forgot to order G&G kits for Thanksgiving? That's ok--we can still help you out! Try one of our favorite dessert kit recipes this year. This is one we offered for Thanksgiving last year--and man, was it a hit! Nothing's quite like the gooey inside of this Pecan-Pumpkin Pudding Cake.

Ingredients:

1 C flour

1 1/6 C sugar

2 tsp baking powder

1/2 tsp salt

1 1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp cardamom

1/4 tsp cloves

1/2 C pumpkin purée

1/4 C milk

1/4 C vegetable oil

1 tsp vanilla

1/2 C brown sugar

1/2 C pecans

3/4 C heavy cream

1 Tbsp brown sugar

1. MIX BATTER

• Preheat oven to 350º
• Lightly grease an 8 or 9-inch baking dish or pan with tall sides
• In a medium bowl, stir together flour, 2/3 C sugar, baking powder, salt, 1 tsp cinnamon, nutmeg, 1/4 tsp cardamom, cloves, pumpkin purée, milk, vegetable oil, vanilla then spread evenly into prepared baking dish

2. TOP WITH CRUMBLE

• Mix together brown sugar, pecans & remaining sugar
• Sprinkle evenly over batter (It will look like a lot!)

2. BAKE CAKE

• Heat 1 1/2 cups water until almost boiling
• Pour water over batter & topping (DO NOT STIR! It will be swimming in water, but don’t worry! The water mixes with the sugar to create a caramel syrup that will be under the cake when it’s done.)
• Bake 40-50 min or until middle is set

3. PREPARE CHAI WHIPPED CREAM

• Mix together brown sugar, remaining cardamom & remaining cinnamon
• Beat cream & spice mix together with a whisk or small hand blender until soft peaks form (keep chilled until ready to serve)

4. PLATE & ENJOY

• Let cake cool 5-10 min before serving
• Spoon warm cake onto plates & top with syrup from baking dish & a dollop of chai whipped cream