Pumpkin Pudding Cake Recipe

Name: Pumpkin Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; ⅓ cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon ground; 1/4 teaspoon cloves ground; 1/2 cup pumpkin puree (canned); ⅓ cup vegetable oil; 1 large eggs; 1/2 cup raisins, seedless; 1 cup orange juice; 1/2 cup walnuts chopped

Servings: persons

2 cups flour, all-purpose
⅓ cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon ground
1/4 teaspoon cloves ground
1/2 cup pumpkin puree (canned)
⅓ cup vegetable oil
1 large eggs
1/2 cup raisins, seedless
1 cup orange juice
1/2 cup walnuts chopped

1
Preheat the oven to 350F (180C).
2
Combine the flour, sugar, baking powder, baking soda, cinnamon and cloves in a bowl.
3
Stir to mix.
4
Add the pumpkin, oil, egg, raisins and orange juice.
5
Beat for 3 minutes.
6
Lightly oil a tube pan.
7
Sprinkle in the nuts.
8
Pour the cake batter over the nuts.
9
Bake for 40 to 50 minutes, until browned.
10
Cool in the pan for 5 minutes before removing.
11
Serve warm with a spoonful of yogurt.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 cups flour, all-purpose, ⅓ cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin Pudding Cake 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 Pudding Cake

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