This Pumpkin Pudding Cake is one of those mistakes you’re glad you made. What started as an olive oil cake turned into what is now a new fall favorite. Resembling the texture of bread pudding, this moist pumpkin pudding cake creation is perfect for afternoon tea or a holiday brunch.

Pumpkin Pudding Cake with Maple Whipped Cream


  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 cups unsweetened almond milk (or whole cow’s milk)
  • 1/2 cup greek yogurt
  • 1 15 oz can pumpkin
  • 3 large eggs
  • 1 tablespoons grated orange zest
  • Juice from the orange

Whipped Topping

  • 8 oz carton whipping cream
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon


Heat the oven to 350° F. Grease a 9-inch cake pan or springform and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, spice, baking soda and powder. In another bowl, whisk the olive oil, almond milk, yogurt, pumpkin, eggs, orange zest and juice. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden. Do not use a cake tester to determine doneness as the cake will be soft until it sets. Transfer the cake to a rack and let cool for 2 hours. Run a knife around the edge of the pan, invert the cake onto the rack and serve immediately or refrigerate.

To make the topping, add the ingredients to your mixer bowl and whip on high until soft peaks form. Add more maple for added sweetness if you wish.