Pumpkin Cake Pudding Recipe

Name: Pumpkin Cake Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 c. butter; 1/2 c. sugar; 2 eggs; 1 c. canned pumpkin; 1/2 c. molasses; 1 2/3 c. flour; 1 tsp. salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. cloves; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 1/3 c. orange juice; 1/2 c. chopped nuts; 1 Tbsp. orange rind

Servings: persons

1/3 c. butter
1/2 c. sugar
2 eggs
1 c. canned pumpkin
1/2 c. molasses
1 2/3 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1/3 c. orange juice
1/2 c. chopped nuts
1 Tbsp. orange rind

1
Cream together shortening and sugar.
2
Beat in eggs, one at a time.
3
Stir in pumpkin and molasses.
4
Sift together flour, salt, soda, baking powder and spices.
5
Blend into pumpkin mixture alternately with orange juice.
6
Stir in nuts and orange rind. Turn into a greased and waxed paper lined 9-inch square pan.
7
Bake in a 350u00b0 oven for 30 to 35 minutes.
8
May be served with whipped cream or topping.
9
This is great with cream cheese icing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 c. butter, 1/2 c. sugar, 2 eggs, 1 c. canned pumpkin, and more.

Yes, Pumpkin Cake Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake Pudding

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