Close
Tweet
Ingredients
| salted butter: 1/2 cup |
| light brown sugar (packed): 1/3 cup |
| eggs: 1 |
| canned pumpkin: 2/3 cup |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| whole cloves: 1/8 tsp |
| seedless raisins (packed): 1/4 cup |
| light brown sugar (packed): 1 cup |
| salted butter: 1 Tbl |
| water: 1 1/2 cups (boiling) |
| orange juice: 1/2 cup |
Pumpkin Cake-Top Pudding
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
7 serving(s)
Tags
- Preheat oven to 350. Butter a 2 quart casserole dish.
- Beat together butter and brown sugar. Add egg and pumpkin and mix together.
- Sift together dry ingredients. Add to pumpkin mixture. Fold in raisins.
- Spoon batter into buttered casserole dish.
- Sauce: Sprinkle 1cup brown sugar over the batter. Dot with 1 tbsp butter. Mix orange juice and boiling water together and pour slowly over the batter. DO NOT MIX IN! Bake at 350 for 1 hour.