Pumpkin Pecan Pudding Cake
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dThis Pumpkin Pecan Pudding Cake is an easy fall dessert with a soft, spiced pumpkin cake with chopped pecans and a gooey brown sugar sauce that forms underneath as it bakes. Serve it warm with a big scoop of vanilla ice cream or a dollop of whipped cream for a cozy fall dessert.
The best part about this pumpkin pudding cake is that it practically makes its own sauce. Start with a simple pumpkin cake batter, sprinkle a cinnamon brown sugar and pecan mixture over the top, and then pour hot water over everything. No stirring required!
I know pouring water over cake batter sounds a little strange, but trust the process. As the cake bakes, the pumpkin layer rises to the top while a sweet, gooey brown sugar sauce forms underneath.
Pumpkin and pecan have become a favorite pairing for me if you haven’t noticed from the pumpkin pecan pie and pumpkin pecan braid recipes.
Why You’ll Love This Recipe
- Easy to make! Just 10 minutes of prep time before ot goes into the oven.
- Self-saucing dessert. The brown sugar topping and hot water create a gooey sauce as the cobbler bakes.
- Perfect for sharing! One 9×13-inch pan makes 12 servings.
- No complicated steps for this recipe. There’s no frosting, filling, or separate sauce to make.
Ingredient Notes
See the recipe card at the bottom of the post for all ingredients and quantities.
Flour – I used all-purpose flour. I like to fluff my flour up by scooping it and sprinkling it back into the flour canister 3 to 4 times before measuring it.
Sugars – Granulated and brown sugar are both used in this recipe. The brown sugar is the star of the gooey sauce.
Spices – Cinnamon, ginger, nutmeg, and cloves are all used for that classic pumpkin spice flavor.
Pumpkin Puree – Use 100% pure pumpkin puree. I like the Walmart store brand because it’s drier than the name brand.
Milk – I like to use whole milk for the pumpkin cake, but 2% will work fine.
Butter – Use salted or unsalted butter, whatever you prefer.
Substitutions and Variations
- You can use walnuts instead of pecans or even leave them out if you prefer.
- Add more cinnamon, if you like your pumpkin cake spicy.
- Add a caramel drizzle with store-bought or homemade caramel sauce.
- Top the pumpkin pudding cake with vanilla ice cream.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Pumpkin Pecan Cobbler
Step 1: Whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, and cloves.
Step 2: In a separate bowl, whisk the pumpkin puree, milk, melted butter, and vanilla.
Step 3: Add the wet ingredients to the dry and mix until combined.
Step 4: Spread the batter evenly into the bottom of a greased 9×13 baking pan.
Step 5: Stir together the granulated sugar, brown sugar, cinnamon, and chopped pecans. Sprinkle the mixture evenly over the pumpkin batter.
Step 6: Gently pour the hot water over the topping. Do not stir!
Step 7: Bake at 350 degrees F for 38 to 43 minutes, until the cake layer is slightly golden and the sauce is bubbling around the edges. Let it cool slightly before serving warm with vanilla ice cream or whipped cream.
Tips for the Best Pumpkin Pecan Pudding Cake
- Use pure pumpkin puree. Canned pumpkin pie filling already has sugar and spices added, so it isn’t a substitute I would recommend.
- Don’t overmix the batter. Mix just until the wet and dry ingredients are combined.
- Spread the batter evenly. This helps the cake layer bake consistently across the pan.
- Sprinkle the topping evenly. You want brown sugar and pecans in every serving.
- Use hot water. The recipe is developed using hot water to help create the pudding sauce as the cake bakes.
- Don’t stir after adding the water. This is the most important tip for getting that self-saucing texture.
- Look for bubbling around the edges. That’s a good sign the pudding cake is baking properly
- Let it rest briefly. The sauce will be extremely hot straight from the oven and will thicken slightly as it cools.
- Serve it warm. This is when the cake is soft and the brown sugar sauce is perfectly gooey.
What to Serve With Pumpkin Pecan Pudding Cake
This pudding cake is delicious all on its own, but adding something cold and creamy makes it even better!
- Vanilla ice cream
- Homemade whipped cream
- Caramel sauce
- Chopped toasted pecans
- A sprinkle of cinnamon
My favorite way to serve it is warm with a scoop of vanilla ice cream. As the ice cream melts, it mixes with the brown sugar sauce underneath the cake.
How to Store and Freeze
Once the pumpkin pudding cake cools, transfer leftovers to an airtight container or cover tightly with plastic wrap. Place the cooled cake in the refrigerator for up to 2 days.
I don’t recommend freezing the cake.
Recipe FAQs
No, they’re different desserts entirely.
Pumpkin dump cake is typically made with pumpkin filling and dry cake mix layered with butter.
The pumpkin pecan pudding cake is made with a homemade pumpkin batter and a sugar topping that creates its own sauce as it bakes.
It really depends. I either grab my Dawn PowerWash spray and let it soak for an hour or so or I fill the pan with incredibly hot water and let it soak for an hour. They both work really well.
No, the hot water helps dissolve the sugar topping more quickly.
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Ingredients
Pumpkin Layer
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup pumpkin puree
- ⅓ cup whole milk
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
Topping
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ teaspoon ground cinnamon
- ⅓ cup chopped pecans
- 1 ½ cups hot water
Instructions
Pumpkin Layer
- Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- In a large bowl, add the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, and cloves. Whisk until combined.
- In a separate medium bowl, add the pumpkin puree, milk, melted butter, and vanilla. Whisk to combine.
- Add the wet ingredients to the dry and whisk until well combined.
- Transfer the pumpkin batter to the prepared pan and spread the mixture to the edges using an angled spatula.
Topping
- In another small bowl, combine the granulated sugar, brown sugar, and cinnamon. Stir until combined.
- Add in the pecans and stir.
- Sprinkle the pecan sugar mixture evenly over the pumpkin batter.
- Gently pour the hot water over the mixture in the pan. Do not stir.
- Place in the preheated oven and bake for 38 to 43 minutes or until the mixture is bubbly and slightly golden.
- Allow to cool slightly. Serve with ice cream or whipped cream, if desired.
Notes
Nutrition Info
(Nutrition information is automatically calculated, so should only be used as an approximation.)