Super Easy Kabocha Squash Pudding Cake Recipe

Name: Super Easy Kabocha Squash Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Kabocha squash; 200 ml Milk; 2 Eggs; 70 grams Sugar; 2 tbsp Cake flour; 20 grams Butter; 50 grams Sugar; 25 ml each Waterboiling water; 2 grams Butter; 2 tbsp Maple syrup

Servings: persons

1
Chop the kabocha squash into large chunks and peel.
2
Simmer for 6 minutes in a pan.
3
Drain in a colander or sieve and set aside to cool.
4
Make the sauce.
5
In order, put milk, eggs, sugar, kabocha squash, butter, and cake flour into a mixer.
6
Blend for 1 minute You could also use a blender.
7
When baking without adding boiling water, do not add caramel sauce or simply add it to the blender in Step 2.
8
Preheat the oven to 170C.
9
Pour the pudding mixture into a cake pan.
10
Pour the caramel sauce over the mixture.
11
Don't worry, it will sink naturally.
12
Bake for 60 minutes.
13
If you pour about 1 cm of boiling water into the baking tray, it will become a pudding.
14
Without boiling water, it will become a cake.
15
Test with a skewer and make sure it comes out clean When it's cooled, cover with plastic wrap without removing from the pan.
16
Make sure to chill it well in the fridge before removing the pan to serve.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 250 grams Kabocha squash, 200 ml Milk, 2 Eggs, 70 grams Sugar, and more.

Yes, Super Easy Kabocha Squash 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.

That's it — enjoy your meal!

Super Easy Kabocha Squash Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions