Pumpkin Cinnamon Pudding Cake
- Servings: 6
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 1/2 hours with cooling
|¼ cup||(1/2 Stick) Butter, softened|
|¾ cup||Packed Brown Sugar|
|½ cup||Sour Cream|
|½ cup||Canned Pumpkin|
|1 tsp||Vanilla Extract|
|1¼ cups||All Purpose Flour|
|2 tsp||Baking Poweder|
|½ tsp||Ground Cinnamon|
|½ tsp||Ginger Powder|
|1 cup||Brown Sugar|
|1 cup||Boiling Water|
|2 Tbsp||Butter, softened|
Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick cooking spray.
In mixer bowl, cream the ¼ cup softened butter with the ¾ cup brown sugar until fluffy, about 2 minutes. Add the sour cream, pumpkin, and vanilla. Cream until light and fluffy, about 3-4 more minutes.
Stir together the flour, baking powder, salt, ½ teaspoon cinnamon, nutmeg, and ginger powder. Add to the mixer, and stir until just mixed.
Spread the batter into the baking pan. Sprinkle the one cup brown sugar on top, then sprinkle with the 1 teaspoon cinnamon.
Stir the 2 tablespoons of softened butter into the boiling water, stirring until the butter melts. Gently pour the hot water/butter mixture over the top of the batter. It will look strange at this point, but it will end up with a layer of pumpkin cake on top, and a cinnamon sauce on the bottom.
Bake at 350 degrees for about 45 minutes. The center should spring back when lightly touched.
Cool in the pan for about 30 minutes, then spoon into dessert bowls. Top each bowl with a scoop of ice cream, drizzle some of the syrup over the ice cream, and serve.