Ahhhh…leftover night! No cooking (Yay!), and, believe me, a delightful and easy dessert can come also from that bit of leftover pumpkin or squash puree. This Maple Pumpkin Pudding Cake comes together in 10 minutes and is so warm and inviting you might want these leftovers tonight!
Do you have “Leftover Night” at your house? Yep, we do, too. When one of my family asks me, “What’s for dinner?”, my answer is “Everybody’s favorite!”. At this point, it’s been quite a while since one of them has excitedly inquired, “What’s that?” And I would say, “Whatever was your favorite thing we’ve had the last 3 days, you can have again!” Well, I thought I was being clever. But, and I’m sure you can relate, no one wants that leftover half-can of pumpkin from that pasta I made a few nights ago, am I right? So, sometimes I need a creative way to use these odds and ends. Now, I can turn that half-cup of pumpkin into dessert! This Maple Pumpkin Pudding Cake is the best way I’ve found to use that last bit of Pumpkin or squash from your puree or your can.
I first saw this recipe made by Katie Lee on Food Network’s “The Kitchen”, as a Maple Pudding Cake. Then I thought adding pumpkin, since I had some leftover, might make it a bit more autumn-appropriate, and WOW! Soft, tender, golden pumpkin-y pillows, all resting over a blanket or thick salted caramel sauce, was so so warm and comforting. I did add a pretty heavy “pinch” of salt, because I do like my caramel salty, as you might know if you’ve ready any of these recipes. And, this recipe was so quick and easy to make! I just simmered some cream with a cup of maple syrup, then spooned in bits of a super-simple one-bowl cake mix. Took just 10 minutes to get the whole thing ready to go into the oven. You can do it all while you’re preheating!
I can imagine several variations for this recipe, too. Substitute a few tablespoons of cocoa for some of the flour to make it a chocolate cake, or maybe use half-n-half instead of heavy cream for a lighter sauce. But this Maple Pumpkin Pudding Cake is a such a warm, comforting dessert, with similar texture and flavor to a bread pudding, and so easy to put together.
So when leftover night is approaching, as it always does, this Maple Pumpkin Pudding cake is something mouth-watering to anticipate! But, I’m curious, do you love or or do you dislike Leftover (aka “Everybody’s Favorite”) Night? Better yet, do you have something creative for leftovers? Enjoy!
PIN Maple Pumpkin Pudding Cake for later ->
Maple Pumpkin Pudding Cake
Did you think you weren’t going to need a dessert? This one is perfect for the times you need to get something together quickly. Soft pillows of pumpkin goodness cook in a caramellized maple syrup cream. Just heavenly! It can be put together and popped in the oven in the time it takes to pre-heat. Just be sure to put your castiron or cooking pan over a baking sheet as the delicious caramel bubbles up. I used a “chicken fryer”-style castiron pan with a bit higher sides than most.
I adapted this recipe from Katie Lee’s recipe made on “The Kitchen”. I added a couple extra tablespoons of flour since I was adding 1/2 cup of pumpkin puree.
- Prep Time: 10 min
- Cook Time: 40-45 min
- Total Time: 50-55 min
- Yield: 6-8 Servings
- Category: Desserts
- Method: Bake
- Cuisine: American
For the Cake:
- 1 c + 2 T AP Flour
- 1/2 c Sugar
- 1 t Baking Powder
- Kosher Salt
- 1/2 c Buttermilk
- 1/2 c Pumpkin Puree
- 4 T Butter, melted, cooled
- 1 T Brown Sugar
- 1 Lg egg
- 1 1/2 c Whipping cream or Heavy Cream
- 1 c Pure Maple Syrup
For Serving (Optional)
- Whipped cream or ice cream
Make the Cake Batter:
- Preheat oven to 350F. In a medium bowl, place the flour, sugar, baking soda and 1 t Kosher Salt. Stir or Whisk to combine.
- In a small bowl, whisk together the buttermilk, pumpkin, butter, brown sugar, and egg.
- Stir the wet ingredients into the dry until just combined.
Make the Sauce:
- Heat a heavy 9”, straight-slided pan, preferably cast-iron, over medium heat. Add the cream and maple syrup. Stir or whisk to combine. Bring to a simmer, stirring occasionally. Add a pinch or salt.
- Turn off the heat and, using a 1 Tablespoon sized scoop, or soup spoon, drop portions of cake batter into the sauce. Don’t worry that they need to be evenly spaced, they will adjust in the oven.
- Bake until cake is golden brown and set, about 40-45 minutes. Serve warm with whipped or ice cream, if desired.
Keywords: Maple Pumpkin Pudding Cake