CARDAMON PUMPKIN PUDDING CAKE RECIPE

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This Cardamon Pumpkin Pudding Cake is no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream.

INGREDIENTS

• 1-1/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking soda
• 1-1/4 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 cup evaporated milk
• 1/2 cup canned pumpkin
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

TOPPING:

• 1 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1-1/2 cups boiling water
• Vanilla ice cream or sweetened whipped cream, optional

INSTRUCTIONS

1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).
2. Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.amom Pumpkin Pudding Cake

Recipe Adapted : CARDAMON PUMPKIN PUDDING CAKE @ tasteofhome