Thursday, September 30, 2010

Pumpkin Cinnamon Pudding Cake

Yum, look at that nice caramelish delish!

Pumpkins are just so magical to me. Maybe it is because when I was younger I often dreamed of becoming Cinderella 2.0. I remember asking my mom if I could scrub the kitchen floor, not because I wanted to be helpful, but because in my mind if I scrubbed the floor my prince would finally find me. Alas, I scrubbed and scrubbed and and no prince ever came. Apparently his GPS is broken and he is too stubborn to ask for directions...typical. All scrubbing aside, I do love me some pumpkins.

Did you know that pumpkins are technically a fruit? Only because they have seeds, but really they are more like a vegetable in my opinion. I mean come on, if I ordered a fruit salad and they gave me apples and pumpkin I would probably be really confused. Then I would just eat it because the only thing that helps with confusion is eating. : ) Okay where am I going with this point? Did I even have a point?

My mom kindly bought me this magazine at the store the other day. It is called "Mixing Bowl", by Better Homes and Gardens. I had never heard of it or seen it before, but was pleasantly surprised by the recipes I found inside. I have several pages dog eared and on my "recipes to test" list. This recipe instantly caught my attention. First of all because it has pumpkin in it; second of all because it was different; and third, because it was so simple sounding. Of course I had to tweak it a bit because I am weird like that. It sounded like an awful lot of sugar so I cut back on the sugar, and I am glad I did. It was super yummy and loved by all!!!

Pumpkin Cinnamon Pudding Cake

adapted from the Mixing Bowl magazine

Preheat the oven to 350 degrees. Grease a white casserole know the ones that are slightly bigger then and 8x8 pan.

Sift together the following and set aside:
1 1/4 cup flour
2 tsp baking powder
1/2 tsp cinnamon

1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg

Cream together the following in separate medium bowl 2-3 minutes:

1/4 cup (1/2 stick) softened butter
3/4 cup brown sugar

Then add the following and mix another 2-3 minutes:

1/2 cup sour cream
1/2 cup pumpkin
1 tsp vanilla

Add the dry to the wet and mix just until it comes together. Spread into pan and smooth with spatula. Sprinkle with 3/4 cup brown sugar and 1 tsp cinnamon. Mix together 2 TBS butter and 1 cup boiling water until butter is melted and pour over batter and put into oven. Bake 30-40 minutes until the top springs back when lightly touched. Serve with ice cream, whipped cream, sweetened cream cheese, or mascarpone cheese.


  1. Dagny. I can't stand this. THIS SOUNDS AMAZING!!!! But I can't have it! =( I charge you with a challenge: Come up with a delicious recipe that is gluten-free, dairy-free, low-glycemic and GOOD. =) ....Miss you.

  2. Waaaay too sweet! But I couldn't resist making it. :) Thanks!

  3. Monica...that is a tall order! I am pretty sure I couldn't come up with a recipe that would yield similar results...the sugar is vital here. Sorry...I do have other healthy recipes though!
    Lauren - glad you tried it! Sorry it was too sweet for you...and that was less sugar then it originally called for! Maybe if it was topped with unsweetened whipped cream it would tone it down a bit. Better luck next time. : )