This pumpkin pudding cake is a magical cake that has a delicious pumpkin caramel sauce that magically appears during the bake.
One of the first recipes I can remember making when I was young was a caramel pudding cake. I found the recipe in one of my moms old cookbooks and I made it all of the time.
This cake fascinated me.
What makes this cake so special is how it’s made. You start with a thick batter, add a sugar mixture on top, and then the whole thing is topped off with hot water.
It definitely looks a bit dubious as it goes into the oven but, I’m telling you, something magic happens during the bake.
When it comes out of the oven you have this beautiful, moist cake that has a wonderful surprise of smooth caramel hidden on the bottom.
When I saw this cake again, (this time in a caramel pumpkin version) it brought back so many memories and I knew I had to make it. I had somehow forgotten about that childhood recipe and was so excited to make it again!
What is a pumpkin pudding cake
These days, “pudding cakes” are commonly referred to as a “cobblers” but to me it will always be a pudding cake.
Several of the recipes I tried were a little too sweet for me so I recipe-tested until I had the perfect cake.
If you have never made a pudding cake, then it needs to go at the top of your to-do list!
How to make a pumpkin pudding cake
In a small bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Stir well.
In a medium bowl combine pumpkin, milk, melted butter, and vanilla. Stir well.
Add the flour mixture to wet ingredients and stir well.
Spray four 8 oz ramekins with cooking spray.
Add ½ cup batter to each ramekin and smooth out the batter.
In a small bowl, combine the brown sugar and granulated sugar.
Sprinkle about ¼ cup sugar mixture (loose, not packed) on top of the cake batter.
Now comes the fun part: pour ⅓ cup + 1 tablespoon VERY hot water on top of the batter and sugar mixture. Resist the urge to stir or swirl the water. Place in the oven and cook for 24-27 minutes.
The cake is done when the top is firm to the touch and no longer gooey. I will typically lightly touch the top with my finger. If any cake comes off on your finger or if the top appears gooey, then it needs a few extra minutes.
You can serve it directly from the ramekin, but be careful as it is HOT!!! Or…
…you can turn it upside down and show off all of the caramel pumpkiny goodness going on under that cake.
Can you believe the magic that happened in the oven during those 20+ minutes?
Crockpot Pumpkin Cobbler With Pumpkin Caramel Sauce
- 6 or 7 quart Crockpot or slow cooker
- 1 cup pumpkin puree
- ½ cup whole milk
- ½ cup butter melted
- 3 teaspoon pure vanilla extract
- 2 cup + 6 tbsp All Purpose Flour
- 1 cup +2 tbsp sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 cup light brown sugar
- ½ cup granulated sugar
- 3 cups VERY hot water
- vanilla ice cream
- chopped pecans
Make the pumpkin cobbler batter:
- Plug in a 6 or 7 quart crockpot and turn it on HIGH. Place the lid on top.
- In a medium bowl combine the pumpkin puree, melted butter, milk, and vanilla. Stir well.
- In a another small bowl combine flour, baking powder, salt, sugar, and spices. Stir well.
- Add the flour mixture to the pumpkin mixture and stir well.
- Spray the Crockpot insert with nonstick cooking spray.
Make the pumpkin caramel sauce:
- For the caramel sauce combine the brown sugar and granulated sugar in a small bowl.
- Sprinkle the sugar mixture on top of cake batter.
- Pour the hot water evenly over the top of the cake batter and sugar topping. DO NOT STIR!
- Place the lid on top and bake for about 2 hours until the middle is set and firm to the touch.
- Serve warm with ice cream and pecans if desired.