Pumpkin and Spiced-Cider Pudding Cake

Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.

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Servings 9

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( 6 ) Ratings

6 Ratings

5 Stars

4 Stars 29%

3 Stars 14%

2 Stars 43%

1 Stars

Member Reviews ( 4 )

21608f5b-f650-4f54-be32-35cdd6c13508

ingredients 13
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

1: cup all-purpose flour

3/4: cup granulated sugar

2: teaspoons baking powder

1/2: teaspoon pumpkin pie spice

1/4: teaspoon salt

1/2: cup canned pumpkin (not pumpkin pie mix)

2: tablespoons vegetable oil

1/4: cup milk

1 1/2: cups refrigerated unfiltered fresh-pressed apple cider

1: tablespoon butter or margarine

1: cup packed brown sugar

2: tablespoons cornstarch

1/4: teaspoon pumpkin pie spice

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Directions

1 Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
2 Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
3 Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
4 Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

EXPERT TIPS

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Expert Tips

A warm apple cider pudding bubbles under a spiced pumpkin cake. Try topped with softly whipped cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 5mg; 5%;
Sodium: 200mg; 200%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 1g 1% ),
Protein: 2g; 2%

% Daily Value*:

Iron: 8%;

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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moonsapphire

report Posted Oct. 9, 2012 4:48 PM

This cake is pretty good. I added some cinnamon and shredded apples to the batter. Also I didnt add a cup of brown sugar, I only added 1/2 cup. I am not too fond of overly sweet stuff. I would make this againn.

dpended

report Posted Oct. 10, 2011 5:19 PM

I made this yesterday for my family and we loved it. I'm making another today for my Daddy's 79th birthday. I didn't have apple cider so I used unsweetened apple juice instead. Also,I always freeze fresh pumpkin in the fall so I used fresh instead of canned pumpkin. I used cinnamon, ginger,& nutmeg in place of pumpkin pie spice. The only thing I will change in making this cake a second time is to cut back to 3/4 cup of brown sugar. It won't be missed. Anyone who has ever made an old fashioned hot-water chocolate pudding cake this is same principle. Simple and Good :)

Kgallivan

report Posted Oct. 9, 2011 8:36 AM

I cannot imagine using 1 cup of brown sugar in apple cider. I'm absolutely going to try this but I'll make my own cider pudding.

ChgoGrl78

report Posted Dec. 21, 2010 3:29 PM

This turned out a little differently than I expected. I wouldn't use the term "pudding" in the title. The pumpkin cake part was really good, but the apple was like apple pie filling, very sticky and VERY sweet. I ended up scraping most of the apple stuff off the bottom and serving it with some cool whip to cut the sweetness.