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Pumpkin and Spiced-Cider Pudding Cake

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Betty Crocker Kitchens
Updated Oct 26, 2010
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Bring together the delicious combination of warm apple cider pudding and spiced pumpkin cake in this lavish dessert.

Pumpkin and Spiced-Cider Pudding Cake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 9
  • Ingredients 13
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Ingredients

  • 1 cup Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons vegetable oil
  • 1/4 cup milk
  • 1 1/2 cups refrigerated unfiltered fresh-pressed apple cider
  • 1 tablespoon butter or margarine
  • 1 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon pumpkin pie spice
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°. Stir together flour, granulated sugar, baking powder, 1/2 teaspoon pumpkin pie spice and the salt in medium bowl. Stir in pumpkin, oil and milk just until moistened. Spread in ungreased square baking dish, 8x8x2 inches.
  • Step 
    2
    Heat apple cider and butter to boiling in 1-quart saucepan over medium-high heat.
  • Step 
    3
    Meanwhile, mix brown sugar, cornstarch and 1/4 teaspoon pumpkin pie spice in small bowl. Sprinkle over pumpkin batter in baking dish. Pour boiling cider mixture over all.
  • Step 
    4
    Bake 40 to 45 minutes or until top is golden brown and edges are bubbly. Cool 15 minutes. Serve warm.

Nutrition

290 Calories
5g Total Fat
2g Protein
59g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
5mg
Sodium
200mg
Total Carbohydrate
59g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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