Will pouring boiling water ruin the cake?

No — it feels wrong, but it’s the trick. The hot water melts the brown sugar and lets the sauce form under the baked cake.

Can I use boxed cake mix?

Yes — a boxed spice cake mix plus canned pumpkin works if you want a shortcut. That makes it a quick Pumpkin Pudding Dump Cake option.

How do I make the sauce thicker?

Use less water or add a tablespoon of cornstarch to the boiling water mixture. Or use some melted butter for richness.

Is this same as a regular pudding?

It shares the self-saucing pudding method: set cake on top, sauce below. But this recipe brings pumpkin and fall spices into the mix.

Can I make individual portions?

Yes — bake in ramekins and adjust baking time down to 20–25 minutes.

Where can I find a reliable caramel recipe?

Look up a straightforward How To Make Caramel Sauce For Cake tutorial — stovetop caramel (brown sugar + butter + cream) complements this cake beautifully.

Pumpkin Pudding Cake - Cozy Dessert Ideas With Caramel Sauce

Name: Pumpkin Pudding Cake - Cozy Dessert Ideas With Caramel Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ⅓ cups (170 g) all-purpose flour; ⅔ cup (134 g) granulated sugar; 2 teaspoons baking soda; 1 ¼ teaspoons ground cinnamon; 2 teaspoons pumpkin pie spice; ¼ teaspoon salt; ½ cup (118 ml) whole milk or half-and-half; ½ cup (120 g) pumpkin puree (plain, not pie filling); ¼ cup (57 g) salted butter, melted; 1 teaspoon vanilla extract; ¾ cup (165 g) packed brown sugar; ¾ teaspoon ground cinnamon; 1 ¼ cups (300 ml) boiling water; 2 tablespoons salted butter, melted; Pinch of salt; Chopped pecans; Vanilla ice cream

Description

If you’ve never made a self-saucing dessert before, get ready for some baking magic! This Pumpkin Pudding Cake starts out like a simple batter and somehow transforms into two irresistible layers — a soft, fluffy pumpkin spice cake on top and a rich, brown sugar caramel sauce underneath. Every bite tastes like fall coziness wrapped in warm sweetness.

Ingredients

Scale

For the Cake:

1 ⅓ cups (170 g) all-purpose flour
⅔ cup (134 g) granulated sugar
2 teaspoons baking soda
1 ¼ teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
¼ teaspoon salt
½ cup (118 ml) whole milk or half-and-half
½ cup (120 g) pumpkin puree (plain, not pie filling)
¼ cup (57 g) salted butter, melted
1 teaspoon vanilla extract

For the Topping:

¾ cup (165 g) packed brown sugar
¾ teaspoon ground cinnamon
1 ¼ cups (300 ml) boiling water
2 tablespoons salted butter, melted
Pinch of salt

For Serving (optional but highly recommended):

Chopped pecans
Vanilla ice cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prep the pan.
Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. Make sure it’s deep enough to handle bubbling sauce underneath the cake layer.
Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, pumpkin pie spice, and salt. This step ensures even distribution of all the cozy fall flavors.
Combine the wet ingredients.
In another bowl, whisk together the milk, pumpkin puree, melted butter, and vanilla extract until smooth and well blended.
Bring it together.
Pour the wet ingredients into the dry mixture and gently stir with a rubber spatula until everything is just combined. The batter will be thick — that’s exactly what you want.
Transfer and top.
Spread the pumpkin batter evenly into your prepared baking dish. Then sprinkle the brown sugar and cinnamon evenly across the top. Don’t mix them in — they’ll help form that amazing caramel layer later.
Create the “pudding” magic.
In a heatproof measuring cup or bowl, combine the boiling water, melted butter, and a pinch of salt. Slowly pour this hot liquid over the top of the cake batter — yes, directly on top! Don’t stir. It might look odd, but it’s the secret behind the gooey caramel sauce that forms beneath the cake.
Bake to perfection.
Carefully place the dish in the oven and bake for 25–30 minutes, or until the top is puffed and a toothpick inserted in the center (only through the cake layer) comes out mostly clean. You’ll notice some bubbling caramel sauce around the edges — that’s your self-made dessert sauce!
Cool slightly and serve.
Let the cake rest for about 10 minutes to allow the sauce to thicken. Spoon into bowls while warm, making sure each serving gets both the cake and the sauce.

Top with chopped pecans for crunch and a scoop of vanilla ice cream for extra indulgence.

Notes

Serve it warm! This dessert is best enjoyed the same day it’s baked, while the sauce is still luscious and gooey.
Storing leftovers: If you somehow have leftovers (rare, trust me), cover and refrigerate them for up to 1 day. Reheat individual portions in the microwave for about 20–30 seconds before serving.
Customize it: Add a dash of nutmeg or a handful of chopped walnuts to the batter for a nutty twist. You can even drizzle extra caramel or maple syrup on top for more sweetness.
Texture check: The top should be springy like cake, while the bottom will stay pudding-like — that’s the signature of this dessert!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert

Nutrition

Calories: 239kcal
Sugar: 35g
Sodium: 374mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 39g
Fiber: 1g
Protein: 2g
Cholesterol: 18mg