Warm pumpkin pudding cake with vanilla ice cream

Made this cake at the last minute while making dinner. I underbaked it slightly to have a molten/pudding like texture. Add some ice cream on top and it’s an awesome dessert, especially for the (somewhat) cold Florida weather.

I posted the recipe below. I got lucky because I did this by memory from another cake, and didn’t use the recipe when I actually made it. Below are the ingredients that I used.

 

What You’ll Need:

– 1 can pumpkin puree (not the pumpkin pie mix)

– 4 eggs

– 1 cup sugar

– 1 stick unsalted butter (1/4 cup, or 8 Tbsp), room temperature

– 1 cup sour cream

– 1/2 cup packed brown sugar

– 1 tsp Vanilla Extract

– 1/8 cup of vegetable or canola oil

– 2 Tsp cinnamon (more if you want a strong flavor)

– 2 1/2 cups all-purpose flour (add another 1/4  to 1/2 cup if batter is too thin)

– 1 1/2 tsp baking powder

– Pinch of salt

The How-To (No step-by-step pics, as this was done from memory):

Note: Preheat oven to 350 degrees Fahrenheit. Also, grease a round 9-inch baking dish, or a cake pan.

 

1: In the bowl of a stand mixer, or a large bowl if using a hand mixer, place both the butter and sugars. Beat together on medium until it is light and creamy, probably a few minutes.

2: Scrape down the sides of the bowl, then add the 4 eggs. Mix until incorporated.

3: To the egg mixture, add the vanilla, salt, and cinnamon. Mix briefly.

4: Add pumpkin puree and sour cream and mix again. Mix in the baking powder, and add the flour in 1/2 cup batches until it is fully added, only mixing briefly to incorporate. Don’t mix too much, as the cake may be tough.

5: After batter is combined, place into greased cake pan and bake for 30 minutes at 350 degrees. Check the cake at this point. If the center is still loose and shakes quite a bit, continue baking for another 10-15 minutes. You don’t want to bake this until it’s completely brown, dry, and solid. I underbaked mine just to the point where the center looked moist, but did not move anymore.

Let the cake cool for about 10 minutes, then serve warm, with ice cream or whipped cream on top.

Note: I hope this works out. I put this together from memory and didn’t have a written recipe in front of me (a baking/pastry faux pas I know, unless you’re an accomplished baker, which I am not, lol). Like I said, I lucked out that it worked out. It could’ve been a wet mess…a cake fail, or rather a Cake Wreck. You may benefit from using a cake mix and adding the pumpkin to it instead, lol. Best of luck.

If the recipe doesn’t work out, comment back, and my apologies in advance if that happens. I will use more precise recipes for future baking endeavors.

– Anthony

Edit: I had it again the day after. I just microwaved it for 30 seconds and added the ice cream on top. Still tasted great.

Advertisements

Leave a comment

Filed under Baking and/or Pastry, Cooking, Dessert, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s