Best 10 Ginger Pumpkin Pudding Cakes Recipes

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Are you craving a dessert that combines the warmth of ginger with the sweetness of pumpkin? Look no further than our comprehensive guide to the best ginger pumpkin pudding cake recipes. We've gathered a collection of meticulously crafted recipes that will tantalize your taste buds and leave you wanting more. From classic ginger pumpkin pudding cakes to unique variations infused with delightful flavors, our article provides a diverse range of options to suit every palate. Whether you're a seasoned baker or just starting out, we've got you covered with easy-to-follow instructions and helpful tips to ensure success in your culinary endeavor. Get ready to embark on a delectable journey as we unveil the secrets of creating the perfect ginger pumpkin pudding cake.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN PUDDING I



Pumpkin Pudding I image

A Pumpkin desert with a crumb topping. Serve it with whipped cream.

Provided by Metha

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 15

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
⅓ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.
  • Top the pumpkin mixture with yellow cake mix (dry), melt 1/3 cup margarine and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown. Allow to cool uncovered and serve.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 46.5 g, Cholesterol 43.6 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 4.6 g, Sodium 441.7 mg, Sugar 32.7 g

PUMPKIN GINGER CUPCAKES



Pumpkin Ginger Cupcakes image

Delicious, light and fluffy! These taste of Fall, and the crystallized ginger gives then a lovely little zing. Even people who don't like pumpkin love these cupcakes. These disappear as fast as I can set them out!

Provided by Lisa Lewis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 24

Number Of Ingredients 15

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 31.8 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 5.2 g, Sodium 303.2 mg, Sugar 21.2 g

GINGER PUMPKIN PUDDING CAKES



Ginger Pumpkin Pudding Cakes image

These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 cakes

Number Of Ingredients 16

4 tablespoons unsalted butter, room temperature, plus more for the pans
2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
1/2 cup dark molasses
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 teaspoons baking powder
1/2 cup packed light-brown sugar
1 large egg
3/4 cup Pumpkin Purée Pumpkin Puree
Whipped cream, for serving
Candied ginger, for garnish (optional)
Fresh mint, for garnish (optional)

Steps:

  • Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
  • Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
  • Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
  • In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
  • Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
  • Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

PUMPKIN-GINGER BREAD PUDDING



Pumpkin-Ginger Bread Pudding image

Provided by Anne Burrell

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 13

1 4-pound sugar pumpkin or kabocha squash
Extra-virgin olive oil, for brushing
4 large eggs
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
1/2 cup golden raisins
1/4 cup diced crystallized ginger
Confectioners' sugar, for garnish (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
  • Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
  • Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

PUMPKIN PUDDING CAKE



Pumpkin Pudding Cake image

Pumpkin, pecans and cinnamon combine together to make this the perfect autumnal dessert that's ready in just over an hour. As a pudding cake bakes, a delicious sauce forms beneath the top layer of cake; spoon it from the pan as you would serve a crisp or a crumble.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 9

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup buttermilk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, melted
1/3 cup chopped pecans
1 1/2 cups water
3/4 cup packed brown sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
  • In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 36 g, TransFat 0 g

PUMPKIN PUDDING DUMP CAKE



Pumpkin Pudding Dump Cake image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 g

PUMPKIN PUDDING CAKE



Pumpkin Pudding Cake image

Make and share this Pumpkin Pudding Cake recipe from Food.com.

Provided by L DJ3309

Categories     Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

4 eggs, slightly beaten
3 cups canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons cinnamon
1/2 teaspoon clove
1/2 teaspoon ginger
2 1/2 cups light cream
1 box yellow cake mix
1 cup butter, melted
1 cup chopped pecans

Steps:

  • Mix together in order given all but last 3 ingredients.
  • Pour into ungreased 9"x13" pan.
  • Sprinkle cake mix over pie filling.
  • Pour melted butter over cake mix.
  • Sprinkle with nuts.
  • Bake at 350 degrees for 1 hour.
  • Serve with whipped cream.

Nutrition Facts : Calories 629.7, Fat 38.4, SaturatedFat 17.7, Cholesterol 136.5, Sodium 807.6, Carbohydrate 68.4, Fiber 3.9, Sugar 46.4, Protein 7.1

PUMPKIN GINGERBREAD CAKE



Pumpkin Gingerbread Cake image

I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1/2 cup molasses
2 tablespoons grated orange zest
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ancho chili pepper
3/4 cup buttermilk
1/3 cup shelled pumpkin seeds, chopped and toasted
Optional: Whipped cream, caramel sundae syrup or confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CARDAMOM PUMPKIN PUDDING CAKE



Cardamom Pumpkin Pudding Cake image

This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. -J. Fleming, Almonte, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup evaporated milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1-1/2 cups boiling water
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 407mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g fiber), Protein 4g protein.

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!

Provided by MacChef

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
  • Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
  • Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
  • Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

Tips:

  • For the perfect balance of flavors, use a combination of fresh and ground ginger.
  • Pumpkin puree can be made from scratch by roasting and pureeing a pumpkin, or you can use canned pumpkin puree for convenience.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
  • Be sure to grease and flour your muffin tins before filling them with batter to prevent the cakes from sticking.
  • Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cakes.
  • Let the cakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
  • Serve the cakes warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These Ginger Pumpkin Pudding Cakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist, tender crumb and perfectly balanced flavors of ginger and pumpkin, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat that is both delicious and nutritious, give these cakes a try. You won't be disappointed!

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