Tuesday, October 7, 2014

Gluten Free Pumpkin Pudding Cake

I love pudding cakes.  I love pumpkin.  I love this Gluten Free Pumpkin Pudding Cake!  It is so moist and the self-made pumpkin pudding is a sweet find at the bottom of this cake.  A while back I posted a recipe for a Gluten Free Hot Fudge Turtle Pudding Cake that was made in the crock pot.  It started with Gluten Free Bisquick, and I thought that one came out so good using Bisquick, why not try Gluten Free Bisquick for a pumpkin pudding cake...and the results made me do the happy dance in my kitchen.  I topped it with some toasted pecans and whipped cream...oh Mama, so good!  I made this one in the oven and baked it for a little over 40 minutes.  It would be delicious topped with some vanilla ice cream too.  This baby may not look so pretty, but it sure tastes pretty!

Gluten Free Pumpkin Pudding Cake
On a side note, in my pursuit of all things pumpkin this season, I found some Gluten Free frozen Pumpkin Spice waffles by Nature's Path, at Target.  They are so, so good.  I highly recommend them (as well as the Gluten Free Pumpkin Pancake mix at Trader Joes I told you about last time).

Now, it's your turn.  Anyone find some good gluten free pumpkin goodies you can share about?  If so, please let me know in the comments below!

Recipe from: Goodies Gone Gluten Free
click here for Printable Recipe

1 1/2 cups Gluten Free Bisquick Mix
3/4 cups white sugar
1/2 cup brown sugar
2 t. pumpkin pie spice - divided
3/4 cup milk
3/4 cup canned pumpkin
1/3 cup melted butter
1 2/3 cup hot water

Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9 inch pan with cooking spray.  In a large bowl, mix Gluten Free Bisquick mix, 3/4 cup of white sugar and 1 1/2 teaspoons of pumpkin pie spice.  Stir in milk, melted butter and pumpkin until well blended.  Spread batter in prepared pan.

Mix brown sugar with 1/2 t. pumpkin pie spice and sprinkle over batter.  Pour hot water over batter.  Do not stir.  Cook for 40-45 minutes, or until top springs back slightly when touched.  The center will be soft and there will be a pudding around the sides and on bottom of cake.  Let cake sit for 15-20 minutes and serve warm pudding over top of cake, topped with toasted pecans and whipped cream or ice cream, if desired.

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