Pumpkin Pudding Cake

By Meghan Woolley / November 25, 2015
pumpkin pudding cake

When you go to a party, you can usually tell which food is the best by which dish has the largest crowd of people around it. At my friend’s Halloween party, this pumpkin pudding cake was the winner.

Moist and sweet, it was even better than pumpkin pie. My boyfriend and I didn’t stop harassing her until we got the recipe  for ourselves. Since we are entering the season marked for giving, I will share the recipe with you as well. That is how nice I am. 

Pumpkin Pudding Cake

pumpkin pudding cake


4 cups pumpkin puree 

1 1/2 cups sugar

1 cup melted butter (2 sticks)

1/2 cup condensed milk

4 eggs

1 teaspoon vanilla

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon


  • Pre-heat oven to 350 degrees
  • Mix the pumpkin puree, sugar, butter, milk, and vanilla 
  • Add in the eggs, one at a time
  • In a separate bowl, sift together the flour, baking powder, salt, and cinnamon
  • Combine with the wet ingredients and mix well
  • Pour the batter into a greased 2-quart ring mold or bundt pan
  • Bake for 1 – 1 ½ hours, until a knight inserted into the middle comes out clean
  • Allow it to cool completely on a rack
  • Remove the mold and serve with powdered sugar sifted on top or cream cheese frosting with pecans 
About the author

Meghan Woolley

Meghan is a graduate of Hamilton College and has a Masters from the University of St. Andrews in Scotland. She enjoys trying new foods, exploring tasty recipes, and writing about her experiences.

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