Steamed Pumpkin Cornmeal Pudding Cake Recipe

Name: Steamed Pumpkin Cornmeal Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup butter, at room temperature; 1 3/4 cups sugar; 2 large eggs; 1 1/2 cups canned pumpkin; 1/4 cup rum; 1 tablespoon grated lemon, rind of; 1 teaspoon vanilla; boiling water, for pan

Servings: persons

1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 3/4 cups sugar
2 large eggs
1 1/2 cups canned pumpkin
1/4 cup rum
1 tablespoon grated lemon, rind of
1 teaspoon vanilla
boiling water, for pan

1
In a bowl, mix flour with cornmeal, baking powder, nutmeg, and salt.
2
In another bowl, with a mixer on high speed, beat butter and sugar until well blended.
3
Add eggs one at a time, beating well after each addition.
4
Beat in pumpkin, rum, lemon peel, and vanilla.
5
Stir in flour mixture until well incorporated.
6
Scrape batter into a buttered 8-9 cup bundt pan and set in a 12x17 inch baking pan.
7
Place on bottom rack of a 350 oven.
8
Carefully pour boiling water around bundt pan almost to the level of the pudding.
9
Cover entire baking pan tightly with foil.
10
Bake until pudding feels firm to the touch and a wooden skewer inserted in center comes out clean, about 1 hour.
11
Let cool 10 minutes, then invert over a plate to unmold.
12
Serve warm with whipping cream or let cool completely and cover loosely until serving.
13
Reheat in a 350 oven until warm, about 10 minutes.

857

kcal

Calories

Fat

118

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 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground nutmeg, and more.

Yes, Steamed Pumpkin Cornmeal 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.

Steamed Pumpkin Cornmeal Pudding Cake

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