Pumpkin Pudding Cake

There’s something about autumn that just calls for cozy desserts, and this Pumpkin Pudding Cake is at the top of my list. I love making this when the leaves start to change and the air gets a little crisp. It’s incredibly easy to whip up—seriously, just 15 minutes of prep time—and the aroma that fills the kitchen while it’s baking is downright magical. The rich pumpkin flavor combined with that sticky toffee sauce is like a warm hug in dessert form, perfect for gatherings or a cozy night in. Plus, it’s one of those treats that seems fancy but uses simple ingredients you probably already have on hand. You really can’t go wrong when you serve this at your next get-together; it’s bound to impress everyone! Whether it’s for a family dinner or a holiday celebration, this dessert is a must-try.

Why You’ll Love This Pumpkin Pudding Cake

• Fall Flavor Paradise: This cake is bursting with warm, cozy pumpkin spice flavors that capture the essence of autumn in every bite.
• Quick and Easy Prep: With just 15 minutes of prep time, you can have an autumnal dessert in the oven without spending hours in the kitchen.
• Irresistibly Moist Texture: The rich, moist cake combined with the sticky toffee sauce creates a texture that’s both comforting and decadent—truly a treat for your taste buds!
• Perfect for Sharing: This recipe makes enough to serve a crowd, making it ideal for gatherings, family dinners, or just indulging with friends.
• A Showstopper Dessert: The stunning presentation of this cake, drenched in toffee sauce, makes it a dessert that’s sure to wow your guests and leave them asking for seconds!

Ingredients Needed To Make Pumpkin Pudding Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• 1.1 GF flour or all purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated sugar
• Brown sugar
• Pumpkin puree
• Pumpkin spice
• Maple syrup
• Vanilla extract
• Eggs
• Buttermilk
• Butter
• Heavy cream

How To Make Pumpkin Pudding Cake

1. Preheat the oven: Start by setting the oven to a warm temperature and prepare your baking dish with some spray.
2. Make the cake batter: Mix the sugars and butter until fluffy, then blend in the other wet ingredients until smooth. In a separate bowl, combine the dry ingredients and then mix them into the wet mixture until everything is combined.
3. Bake the cake: Pour the batter into the dish and bake it until it’s set and a toothpick comes out clean.

1. Cool the cake: Once it’s baked, take it out and let it cool down for a bit.
2. Prepare the toffee sauce: While the cake is cooling, melt the butter and sugar together in a pot, then add cream and vanilla until everything is smooth.
3. Soak the cake: After the cake has cooled, poke holes in it and pour the toffee sauce over the top, allowing it to soak in.
4. Let it rest: Allow the cake to sit so it can absorb all the delicious sauce before serving. Enjoy!

Commonly Asked Questions

Can I make this cake ahead of time?

Definitely! This Pumpkin Pudding Cake actually gets better if you make it a day in advance. The flavors have a chance to meld together, which makes it even more delicious. Just be sure to pour that luscious toffee sauce over it right before serving to keep it nice and moist.

How should I store the leftover cake?

If you find yourself with leftovers (though I doubt you will!), just cover the cake tightly with plastic wrap or foil and pop it in the fridge. It’ll stay fresh for about three to four days, but honestly, it’s so good, it might not last that long!

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Can I freeze the Pumpkin Pudding Cake?

Absolutely! Just let the cake cool completely first, then wrap it up tight with plastic wrap and aluminum foil. It’ll keep well in the freezer for about two months. When you’re ready to dig in, thaw it in the fridge overnight and drench it with that dreamy toffee sauce before serving.

How do I reheat the cake?

If you’re in the mood for a warm slice, just pop it in the microwave for about 10-15 seconds. If you prefer using the oven, set it to a low temperature and cover it so it doesn’t dry out. Either way, you’ll have a cozy treat in no time!

Can I use pumpkin pie spice instead of pumpkin spice?

Totally! Pumpkin pie spice works beautifully as a substitute. Just use the same amount, and you’ll get that warm, comforting flavor that everyone loves.

What makes this cake different from regular pumpkin cake?

This isn’t your average pumpkin cake. The Pumpkin Pudding Cake has this amazing, sticky texture that’s super moist thanks to the toffee sauce soaking in. It’s a delicious twist on classic flavors, making it perfect for fall gatherings or any celebration!

Pumpkin Pudding Cake

This rich and moist Pumpkin Sticky Toffee Pudding Cake is perfect for cozy autumn gatherings or holiday celebrations!

4.60 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Soaking Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 408 kcal

Equipment

• medium stockpot
• 9x9x3” or 9x11x3” deep baking dish
• mixing bowls
• Hand mixer or stand mixer
• Whisk
• toothpick
• Spatula
• Glass container (for cooling the toffee sauce)

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake

• 2 cups 1.1 GF flour or all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 8 tbsp butter, room temperature
• 1 cup pumpkin puree
• 1 ½ tbsp pumpkin spice
• ⅓ cup maple syrup
• 2 tsp vanilla extract
• 3 eggs
• ½ cup buttermilk

For the Toffee Sauce

• 8 tbsp butter
• ¾ cup packed brown sugar
• ¾ cup heavy cream
• 1 tsp vanilla extract

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Instructions

 

Preheat the Oven

• Set the oven to 350°F. Prepare a 9x9x3″ or 9x11x3″ deep baking dish by spraying it with nonstick baking spray.

Make the Cake Batter

• In a mixing bowl, cream together the granulated sugar, brown sugar, and butter for about 3 minutes until light and fluffy.
• Add in the eggs, vanilla extract, buttermilk, maple syrup, and pumpkin puree. Mix until smooth.
• In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, and pumpkin spice. Gradually mix the dry ingredients into the wet ingredients until fully combined.

Bake the Cake

• Pour the batter into the prepared baking dish. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the cake no longer jiggles. The cake will be moist and dense.
• Once done, remove the cake from the oven and allow it to cool.

Prepare the Toffee Sauce

• While the cake bakes, prepare the toffee sauce. In a medium stockpot over medium-low heat, melt the butter and brown sugar together, stirring constantly for about 10 minutes until the mixture is well-combined.
• Add in the heavy cream and vanilla extract, continuing to cook for another 5 minutes. Be sure not to let the sauce boil. If it begins to bubble, reduce the heat. The sauce should be silky smooth.
• Once ready, transfer the sauce to a glass container to cool.

Assemble the Cake

• Once the cake has cooled, poke holes all over the top using a toothpick. Pour the toffee sauce over the cake, allowing it to soak in. Let the cake rest for at least 1 hour to absorb the sauce before serving.
• Enjoy!

Nutrition

Calories: 408kcalCarbohydrates: 59gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 95mgSodium: 389mgPotassium: 169mgFiber: 3gSugar: 39gVitamin A: 4449IUVitamin C: 1mgCalcium: 166mgIron: 2mg

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I can’t tell you how much I look forward to making this Pumpkin Pudding Cake every fall. The warm, spiced flavors and that gooey toffee sauce make it the ultimate comfort dessert. Whether I’m enjoying it on a chilly evening or serving it at a gathering, it always brings smiles. Trust me, once you try this cake, it’ll become a fall favorite for you too!