Warm Pumpkin Cake Recipe

Name: Warm Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1 1/8 teaspoons cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon salt; 6 tablespoons unsalted butter, softened; 1 cup sugar; 2 large eggs; 3/4 cup unsweetened canned pumpkin puree; 1 1/2 tablespoons fresh lemon juice; 3 Medjool dates, finely chopped; Vanilla ice cream, for serving

Servings: persons

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/8 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3/4 cup unsweetened canned pumpkin puree
1 1/2 tablespoons fresh lemon juice
3 Medjool dates, finely chopped
Vanilla ice cream, for serving

1
Butter a 2-quart souffle mold.
2
In a medium bowl, whisk the flour with the baking powder, cinnamon, ginger, cloves and salt.
3
In a large bowl, using a handheld mixer, beat the butter and sugar until fluffy.
4
Beat in the eggs, 1 at a time.
5
In a small bowl, mix the pumpkin puree with the lemon juice, then beat into the egg mixture.
6
Add the dry ingredients and dates and beat slowly until blended.
7
Scrape the batter into the prepared mold and smooth the top.
8
Cover the souffle dish with a sheet of buttered foil, seal and transfer to a large, enameled cast-iron casserole.
9
Pour enough hot water into the casserole to reach halfway up the side of the mold and bring to a boil.
10
Cover and simmer over moderately low heat until the cake is set, about 1 hour and 10 minutes.
11
Remove the dish from the casserole and let cool for 30 minutes.
12
Remove the foil and spoon the cake onto plates.
13
Serve with vanilla ice cream.

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 13 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 1/8 teaspoons cinnamon, 1/4 teaspoon ground ginger, and more.

Yes, Warm Pumpkin 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.

Warm Pumpkin Cake

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