Description
A warm, comforting fall dessert featuring a soft pumpkin cake layer, a rich caramel-style sauce that forms as it bakes, and a crunchy pecan topping—simple, seasonal, and perfect for autumn gatherings.
Ingredients
- Pumpkin Batter:
- 1 cup all-purpose flour
- 3 tablespoons additional flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup melted butter (or vegetable oil)
- 1½ teaspoons vanilla extract
- Pecan Topping:
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup chopped pecans
- For Baking:
- 1½ cups very hot water
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch high-sided baking dish.
- In a bowl, whisk flour, extra flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, milk, melted butter (or oil), and vanilla until smooth.
- Combine wet and dry mixtures into a thick batter. Spread into the baking dish.
- Mix granulated sugar, brown sugar, and pecans; sprinkle evenly over batter (do not stir).
- Pour 1½ cups very hot water slowly over the top (do not mix).
- Bake for 40 minutes, or until top is set and center is no longer jiggly.
- Cool 5–10 minutes. Serve warm with vanilla ice cream.
Notes
- Do NOT stir after pouring water—the layers create a self-saucing effect.
- Use pure canned pumpkin puree (not pumpkin pie filling).
- For extra flavor, toast pecans before using.
- Best served warm. Reheats well in microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American