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Dinner & A Movie - Pumpkin Pudding Cake

Jenny Gulas from the U of I is back with a cake recipe that may just replace the traditional pumpkin pie at Thanksgiving dessert.
Pumpkin Pudding Cake
Yields: 4 servings
Base
3 oz flour
3 oz sugar, granulated
1 tsp baking powder
¼ tsp pumpkin pie spice
1/8 tsp salt
2.25 oz canned pumpkin
1 tbsp vegetable oil
2 tbsp 2% milk

Middle Layer
½ tbsp butter
3 oz light brown sugar
1 tbsp cornstarch
1/8 tsp pumpkin pie spice

Topping
8 oz apple cider – room temperature

Directions
Place ramekins on a parchment lined sheet pan and spray with nonstick cooking spray.
Base layer:
Stir flour, salt, sugar, baking powder and pumpkin spice together. Stir in pumpkin, oil and milk until just moistened. Divide into sprayed ramekins.
Middle layer:
Mix brown sugar, cornstarch, pumpkin spice and butter. Sprinkle over first layer (pumpkin batter).
Topping:
Ladle apple cider.

Bake at 350 degree for 20 -25 minutes. Serve at room temp with fresh whipped cream

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