Pumpkin Pecan Pudding Cake

By Stef -

So the original name of this recipe was Pumpkin Pecan Cobbler, but since this is very similar to a pudding cake and not at all to a cobbler, I changed the name. This had good flavor and the caramely sauce at the bottom of the pan was really tasty. Jared gave it a 7 and I gave it an 8 and the recipe came from laurenslatest.com. This was actually better the next day once all the flavors meshed together.

  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar I used 1/2 C.
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla

  • Topping:
  • 1/2 cup granulated sugar I used 1/3 C.
  • 1/2 cup brown sugar I used 1/3 C.
  • 1/4 cup chopped pecans I doubled the pecans
  • 1 1/2 cups very hot water
Even after cutting down the sugar in the topping, I still only sprinkled about 1/2 of it on top, so I really ended up using only 1/3 C. total on the top. When served with vanilla ice cream, it was the perfect amount of sweetness.

Here's the link to the instructions: http://www.laurenslatest.com/pumpkin-pecan-cobbler/?m

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