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Cardamom Pumpkin Pudding Cake Recipe

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This recipe for Cardamom Pumpkin Pudding Cake is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Optional: Vanilla ice cream or sweetened whipped cream
Directions:
Directions:
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 the topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).
2. Bake until a toothpick inserted in the 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.

 

 

 

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