Pumpkin Cake-Top Pudding Recipe

Name: Pumpkin Cake-Top Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ cup butter; ⅓ cup brown sugar; 1 egg; ⅔ cup canned pumpkin puree; 1 cup flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ⅛ teaspoon clove; ¼ cup raisins; 1 cup brown sugar; 1 tablespoon butter; 1 ½ cups boiling water; ½ cup orange juice

Servings: persons

½ cup butter
⅓ cup brown sugar
1 egg
⅔ cup canned pumpkin puree
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon clove
¼ cup raisins
1 cup brown sugar
1 tablespoon butter
1 ½ cups boiling water
½ cup orange juice

1
Preheat oven to 350.
2
Butter a 2 quart casserole dish.
3
Beat together butter and brown sugar.
4
Add egg and pumpkin and mix together.
5
Sift together dry ingredients.
6
Add to pumpkin mixture.
7
Fold in raisins.
8
Spoon batter into buttered casserole dish.
9
Sauce: Sprinkle 1cup brown sugar over the batter.
10
Dot with 1 tbsp butter.
11
Mix orange juice and boiling water together and pour slowly over the batter.
12
DO NOT MIX IN!
13
Bake at 350 for 1 hour.

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 15 ingredients. The key ingredients include: ½ cup butter, ⅓ cup brown sugar, 1 egg, ⅔ cup canned pumpkin puree, and more.

Yes, Pumpkin Cake-Top 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-Top Pudding

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