Baked Cardamom Pumpkin Pudding Cake with Brown Sugar Topping

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the flour, sugar, baking soda, 1-1/4 teaspoons cinnamon, cardamom, and salt. Add the evaporated milk, pumpkin, melted butter, and vanilla; mix until well blended. Stir in the chopped pecans.

2. 2

   Transfer the batter to a greased 9-inch square baking pan. For the topping, combine the brown sugar and 1/2 teaspoon cinnamon; sprinkle evenly over the batter. Carefully pour the boiling water over the top (do not stir).

3. 3

   Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the liquid is bubbling around the edges. Allow the cake to cool completely in the pan on a wire rack. Serve warm or at room temperature, with a scoop of vanilla ice cream or sweetened whipped cream if desired.