Name: Cardamom Pumpkin Pudding Cake
Prep time: 20 min
Cook time: 20 min
Yield: 9
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 -; Optional: Vanilla ice cream or sweetened whipped cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cardamom Pumpkin Pudding Cake

1. 1-1/4 cups all-purpose flour -

2. 3/4 cup sugar -

3. 2 teaspoons baking soda -

4. 1-1/4 teaspoons ground cinnamon -

5. 1 teaspoon ground cardamom -

6. 1/4 teaspoon salt -

7. 1/2 cup evaporated milk -

8. 1/2 cup canned pumpkin -

9. 1/4 cup butter, melted -

10. 1 teaspoon vanilla extract -

11. 1/2 cup chopped pecans -

12. Topping: -

13. 1 cup packed brown sugar -

14. 1/2 teaspoon ground cinnamon -

15. 1-1/2 cups boiling water -

16. Optional: Vanilla ice cream or sweetened whipped cream -

How to cook deliciously - Cardamom Pumpkin Pudding Cake

1. Stage

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).

2. Stage

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.