The Forked Spoon · by Jessica Randhawa★ 4.8 (31)
Persimmon and Pumpkin Pudding Cake Recipe
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 13%
CARBS 59G76% OF CAL
4G FIBER12G OTHER44G TOTAL SUGAR
FAT 6G19% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A humble pudding cake combining persimmon and pumpkin with warm fall spices like cinnamon. Moist and flavorful, it's an easy, seasonal dessert full of holiday warmth.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup pumpkin puree
- 1 1/4 cups persimmons (approx 3-4, peeled and pureed )
- 2 cups sugar
- 2 eggs (beaten)
- 1 1/2 cups buttermilk
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of salt
- 1/4 cup heavy cream
- 3 tablespoon butter
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 13%
CARBS 59G76% OF CAL
4G FIBER12G OTHER44G TOTAL SUGAR
FAT 6G19% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 225mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.