ADVERTISEMENT
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, blend the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry mixture, stirring just until combined.
Spread the batter evenly in the prepared baking dish.
Sprinkle the brown sugar evenly over the batter.
Gently pour the boiling water over the top of the entire mixture. Do not stir.
Bake for 35-40 minutes, or until the center is set and a toothpick inserted into the cake portion comes out clean.
Let the cake cool for at least 15 minutes before serving to allow the pudding to set.
Variations & Tips
For a bit of variety, try adding a handful of chopped pecans or walnuts to the batter for a crunchy texture. You could also incorporate mini chocolate chips for a sweet twist. If you're looking to enhance the spice profile, consider adding a pinch of cloves or allspice. Remember, the key to a pudding cake is creating that luscious pudding layer at the bottom. Handle the cake with care when serving to maintain the beautiful contrast between the pudding and cake.
