PUMPKIN PUDDING CAKE
Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that's ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
- In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.
Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 0 g
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