This pumpkin pudding cake bakes into a soft pumpkin cake on top with a warm, caramel-like sauce underneath and crunchy pecans scattered over everything. It's simple, cozy, and naturally gluten free, egg free, and low FODMAP, so everyone at the table gets dessert. I love that the oven does all the hard work!
If dessert needs to be quick and fail-proof for it to happen at your house too, welcome! My baking rule is threefold: it must be easy, it must have normal ingredients, and it must be delicious. You can find more desserts in the Easy Dessert Recipes section-like Crustless Pumpkin Pie or my Gluten Free Pumpkin Bars with Cream Cheese Frosting.
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Why You'll Love This Recipe
- Self-saucing trick: A warm pumpkin cake that creates its own pudding-like sauce underneath.
- Special diets: Gluten free, egg free, and low FODMAP, so everyone gets dessert.
- Great texture: Tender pumpkin cake topped with crunchy pecans.
- Easy method: Simple ingredients and no complicated steps.
- Fall favorite: A cozy, no-fuss dessert perfect for any fall gathering. It makes my kitchen smell like fall.
Why This Recipe Works
My first experience with pudding cakes started with a rhubarb pudding cake. The concept is very similar, except instead of boiling water poured on top of cake batter, it is a rhubarb sauce.
So how does it actually work? These pudding cakes work because the boiling water or sauce melts the sugars, creating a pudding-style sauce while the cake rises above it. Call it magic, self-saucing, pudding, whatever you want - I call it delicious!
What You'll Need
- Gluten Free Flour - Gives the pumpkin cake structure so it bakes up soft and tender. This recipe was tested with Bob's Red Mill 1-to-1 gluten free flour.
- Baking Powder + Baking Soda - Help the cake rise and stay fluffy.
- Cinnamon, Ginger + Nutmeg - Warm spices that bring classic pumpkin flavor.
- Canned Pumpkin Purée - Adds moisture, color, and that cozy fall base for this gluten free pumpkin dessert.
- White + Brown Sugar - Sweeten the cake and help form the silky sauce beneath the cake.
- Melted Butter + Milk - Adds richness and keeps the cake moist.
- Vanilla Extract - Rounds out the warm spice flavors.
- Pecan Halves - Toast on top for the perfect crunch.
- Boiling Water - Activates the self-saucing magic in the oven.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Prep the oven and dry ingredients
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
Step 2: Mix the batter
Add the pumpkin purée, white sugar, brown sugar, melted butter, milk, and vanilla. Stir until a thick cake batter forms and no flour streaks remain.
Step 3: Make the pecan topping
In a separate bowl, combine the pecans, white sugar, brown sugar, cinnamon, and salt.
Step 4: Assemble the cake
Grease a 2-quart baking dish or deep-dish 9-inch pie plate. Spread the cake batter evenly in the dish.
Step 5: Sprinkle the topping
Sprinkle the pecan topping over the top.
Step 6: Add the boiling water
Slowly pour the boiling water over the entire surface. Don't stir! This is what creates the caramel-like sauce as it bakes.
Bake for 45 minutes, placing a baking sheet on the rack below just in case it overflows.
Tips and Tricks
Don't stir in the water! I know, it feels so odd to pour boiling water over an uncooked cake, but it is key to this cake's self-saucing magic trick!
A little jiggle is normal! Because of the sauce underneath, it will jiggle even when the cake is done.
Baking Sheet Insurance! Just in case the pie plate isn't deep enough, place a baking sheet on the rack below the pumpkin cake. It is a million times easier to clean a baking sheet than your oven.
Ingredient Swaps
- Milk Options: Use a lactose-free milk or unsweetened almond milk if needed.
- Budget-Friendly Options: Use chopped pecans instead of pecan halves. They are cheaper and still have a great texture.
- Nut-free: Skip the pecans and sprinkle extra cinnamon sugar on top for a crunchy finish.
What To Do With Leftover Canned Pumpkin
Freeze for later: Scoop ⅔ cup into a freezer-friendly bag for the next time you make this pumpkin cake.
Add to pancake batter: A spoonful turns breakfast into a cozy fall treat.
Stir into oatmeal: Adds creaminess and warm fall flavor with zero effort.
Mix into yogurt: Add pumpkin purée, cinnamon, and a drizzle of maple syrup.
Storing and Reheating
Store: Keep the pumpkin pudding cake refrigerated and covered. It stays fresh for about three days.
Reheat: Warm individual servings in the microwave for 20-30 seconds, or heat larger portions in a 300 degrees F oven until warmed through.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Pumpkin Purée: Use canned pumpkin or Instant Pot Kent pumpkin purée and keep it at ⅓ cup per meal.
- Milk: Choose lactose-free milk to keep the recipe gut-friendly.
- Butter: Regular butter is low FODMAP.
- Flour: Use a certified gluten free 1:1 flour blend to avoid wheat-based FODMAPs.
- Pecans: Pecans are low FODMAP at 15 nut halves (30 grams) per meal.
- Topping Options: Use lactose free vanilla ice cream, or a small amount of homemade whipped cream. Since cream is mostly fat, there isn't much lactose in it. Plus, whipped cream is mostly air.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
As the cake bakes, the boiling water mixes with the sugars and butter to form a warm, caramel-like sauce underneath the pumpkin cake. It looks strange when you pour it on, but it works every time.
Yes. Pumpkin pudding cake is a type of self-saucing cake, meaning the sauce forms on the bottom of the dish while the cake rises on top.
Absolutely. Use a certified gluten free 1:1 flour blend with xanthan gum, like Bob's Red Mill 1-to-1, to keep the cake structure soft and tender.
Yes, as long as you use lactose-free milk and stick to the ½ cup portion size. Serve it with lactose free vanilla ice cream.
Yes. This recipe is naturally egg free, and the pumpkin purée gives the cake plenty of structure and moisture.
Yes. Walnuts work well, or you can skip the nuts and sprinkle extra cinnamon sugar on top for crunch, making a nut-free dessert option.
It's best baked fresh so the sauce stays warm and silky. You can prep the dry ingredients and topping ahead, then mix and bake when ready. However, I have eaten it cold with zero complaints too.
Store it covered in the refrigerator for up to three days. Reheat individual servings in the microwave until warm and saucy.
When To Serve Pumpkin Pudding Cake
- Great as an easy fall dessert for busy weeknights.
- A warm, comforting option for casual gatherings or dinners with friends.
- Perfect for any Thanksgiving or holiday dessert table.
- Ideal when you need a gluten free, egg free, or low FODMAP dessert everyone can enjoy.
More Loveable Pumpkin Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Pumpkin Pudding Cake
Equipment
- 9-inch deep dish pie plate
Ingredients
Cake Batter:
- 1 ¼ cups gluten free flour (Note 1)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅔ cup canned pumpkin puree (Note 2)
- ⅓ cup white granulated sugar
- ⅓ cup brown sugar packed
- ¼ cup butter melted
- ¼ cup milk (Note 3)
- 2 teaspoons vanilla extract
Pecan Topping:
- ¾ cup pecan halves (Note 4)
- ½ cup white granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ¼ cups boiling water (Note 5)
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, ground ginger, and nutmeg. Whisk until combined.
- Next, add the canned pumpkin, white sugar, brown sugar, melted butter, milk, and vanilla extract. Stir until combined. The cake batter will be thick.
- In a medium mixing bowl, add pecan halves, white sugar, brown sugar, cinnamon, and salt. Stir until combined.
- In a greased 2-quart baking dish or a deep dish 9-inch pie plate, spread the cake batter in an even layer.
- Next, sprinkle the pecan topping over the cake batter.
- Carefully, pour the boiling water over the cake. Do not stir. I know it seems odd, but it works, trust me.
- Place the cake into a preheated oven for 45 minutes or until the center is set. Place a baking sheet on the rack below in case it overflows. This usually doesn't happen if the pie plate is a deep-dish one, but it is better than cleaning the oven.
- Remove from the oven, and let it rest for 15 minutes. This will allow the sauce to thicken a bit.
- Serve it warm with vanilla ice cream or whipped cream.
- Store it covered with plastic wrap in the refrigerator.
Venessa Mandelkow says
This pudding cake is so easy to make and tastes like it took me all day to put together. It's warm, saucy, with the perfect amount of pumpkin!