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5.0 from 18 votes

Chocolate and Pumpkin Self Saucing Pudding

This Chocolate and Pumpkin Self Saucing Pudding only takes minutes to prep and 30 minutes to bake. A warm, fudgy, chocolatey, pumpkin spiced cake with a rich, gooey, hidden fudge sauce underneath.EASY - This pumpkin and chocolate fudge cake is a simple recipe to make. Great for beginners, and a fun recipe to make with the help of kids too! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 508 kcal
Course: Dessert , Baked Goods
Cuisine: North American , American , Australian , British

Ingredients

Pumpkin spice cake
  • 125 g pumpkin puree about ½ cup
  • 113 g unsalted butter 1 stick / ½ cup
  • 100 g brown sugar ½ cup
  • 1 large egg
  • 80 mL milk ⅓ cup
  • ½ tsp pumpkin spice
  • 155 g AP flour 1¼ cup
  • 1 ½ tsp baking powder
  • Pinch of salt
  • 1 tsp vanilla extract
Chocolate sauce topping
  • 150 g brown sugar ¾ cup
  • 60 mL bourbon ¼ cup, optional
  • 1 ¼ cup boiling water
  • 2 tbsp cocoa powder I use callebaut cocoa powder
  • ½ tsp pumpkin spice optional
  • ½ cup chopped nuts walnuts or pecans or almonds

Instructions

Pumpkin spice cake
    Cup of Yum
  1. Preheat the oven to 350°F / 180°C. Butter a 9 inch pie pan, or an equivalent baking dish. Set aside until needed.
  2. Place the butter, pumpkin puree, sugar and salt in a bowl. Whisk to combine.
  3. Add the egg and pumpkin spice, and whisk until well incorporated.
  4. Mix in milk and vanilla and whisk well.
  5. Add the flour and baking powder and fold them in to incorporate completely.
  6. Scrape the batter into the prepared baking dish. Spread evenly.
Chocolate sauce topping
  1. Evenly sprinkle the brown sugar over the top of the batter.
  2. Mix the cocoa powder and pumpkin spice together and sift it evenly over the brown sugar.
  3. Optional - sprinkle a pinch of salt on top.
  4. Mix the boiling water and bourbon together. Carefully pour it over the cake (use a wide spoon as shown in the recipe video in the post, to help evenly pour the water).
  5. Sprinkle the nuts over the surface.
  6. Bake in the preheated oven for 30 minutes, until the cake is puffed up and cooked through. It'll look a bit wobbly since the cake will be floating over a bed of chocolate fudge sauce.
  7. Remove from the oven and let it cool only slightly, since it should be served hot (but not scalding hot of course!).

Nutrition Information

Serving 1serving Calories 508kcal (25%) Carbohydrates 66g (22%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 69mg (23%) Sodium 33mg (1%) Potassium 333mg (10%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 3777IU (76%) Vitamin C 1mg (1%) Calcium 126mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 508

% Daily Value*

Serving 1serving
Calories 508kcal 25%
Carbohydrates 66g 22%
Protein 6g 12%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 69mg 23%
Sodium 33mg 1%
Potassium 333mg 7%
Fiber 3g 12%
Sugar 42g 84%
Vitamin A 3777IU 76%
Vitamin C 1mg 1%
Calcium 126mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.