Persimmon Pumpkin Pudding Cake

Why You’ll Love This Recipe

This cake has the best qualities of both a pudding and a cake — creamy, moist, and deeply flavorful. The persimmons add natural sweetness and a hint of floral fruitiness, while the pumpkin and spices create a warm, comforting base. It’s perfect for holiday dinners, Thanksgiving, or any autumn evening when you crave something cozy and decadent. Plus, it’s even better the next day as the flavors meld beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe persimmons (Hachiya or Fuyu, depending on sweetness)
• Pumpkin puree
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Brown sugar
• Granulated sugar
• Eggs
• Vegetable oil or melted butter
• Milk or cream
• Vanilla extract

Optional toppings:

• Whipped cream or vanilla ice cream
• Chopped toasted pecans or walnuts
• Caramel drizzle

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep 9-inch round pan.
2. Scoop out the pulp from the ripe persimmons and puree it until smooth. You should have about 1 cup.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
4. In a large bowl, combine persimmon puree, pumpkin puree, brown sugar, granulated sugar, eggs, oil (or melted butter), milk, and vanilla extract. Mix until smooth and well blended.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick and creamy.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a slightly soft center is fine for a pudding-like texture).
8. Let the cake cool slightly before serving warm or at room temperature.
9. Top with whipped cream, nuts, or caramel sauce if desired.

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 20 minutes
Cook time: 45 minutes
Cooling time: 20 minutes
Total time: about 1 hour 25 minutes

Variations

• Spiced Maple Version: Replace part of the sugar with maple syrup for a richer flavor.
• Nutty Persimmon Cake: Stir in ½ cup chopped walnuts or pecans for added crunch.
• Coconut Twist: Substitute coconut milk for regular milk and sprinkle toasted coconut on top.
• Bourbon Glaze: Drizzle a light bourbon caramel sauce over the warm cake for a festive touch.
• Mini Cakes: Bake in ramekins for individual servings — perfect for dinner parties.

Storage/Reheating

Store covered in the refrigerator for up to 5 days. Because it’s a moist pudding-like cake, refrigeration keeps it fresh and flavorful. Reheat slices in the microwave for 15–20 seconds before serving for that just-baked warmth. To freeze, wrap portions tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

What kind of persimmons should I use?

Hachiya persimmons work best when fully ripe and soft, as they add natural sweetness and a smooth texture. Fuyu persimmons can also be used if they’re very ripe.

Can I use canned persimmon pulp?

Yes, canned or frozen persimmon pulp works well if fresh persimmons aren’t available — just ensure it’s pure fruit with no added sugar.

Can I make this cake dairy-free?

Absolutely! Use plant-based milk (like almond or oat milk) and oil instead of butter.

Is this cake supposed to be dense?

Yes, it’s meant to have a soft, pudding-like texture rather than a fluffy crumb.

Can I make this ahead of time?

Yes, it tastes even better the next day as the flavors deepen and the texture sets.

What’s the best topping for this cake?

Whipped cream, caramel drizzle, or a scoop of vanilla ice cream complement it beautifully.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices, which would make the dessert too sweet. Use plain pumpkin puree.

Can I bake it in a bundt pan?

It’s not recommended since this cake is very moist and may not release cleanly. A baking dish works best.

How do I know when it’s done?

The top should be set and golden, and the center should jiggle slightly but not be liquidy.

Can I add other fruits?

Yes, chopped pears or apples pair beautifully with the pumpkin and persimmon flavors.

Conclusion

Persimmon Pumpkin Pudding Cake is a delightful, cozy dessert that celebrates the best of fall’s flavors. With its silky pudding-like texture, gentle spice, and natural sweetness, it’s a comforting and elegant treat for any occasion. Whether served warm with whipped cream or chilled the next day, this dessert captures the heart of autumn in every spoonful.

Persimmon Pumpkin Pudding Cake

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Persimmon Pumpkin Pudding Cake is a cozy, fall-inspired dessert that blends the natural sweetness of ripe persimmons with creamy pumpkin puree and warm spices. With its soft, pudding-like texture and rich flavor, this comforting cake is perfect for autumn gatherings and holiday desserts.

• Author: Laura
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hr 25 mins
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup persimmon puree (from ripe Hachiya or Fuyu persimmons)
• 1 cup pumpkin puree
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ½ cup milk or cream
• 1 tsp vanilla extract
• Optional toppings: whipped cream, vanilla ice cream, chopped toasted pecans, or caramel drizzle

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or deep 9-inch round pan.
2. Puree ripe persimmons until smooth to make about 1 cup.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, combine persimmon puree, pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla. Mix until smooth.
5. Gradually add dry ingredients to wet mixture, stirring just until combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 40–45 minutes, until the center is mostly set and a toothpick inserted comes out mostly clean.
8. Cool slightly before serving warm or at room temperature.
9. Top with whipped cream, nuts, or caramel drizzle, if desired.

Notes

• Use fully ripe Hachiya persimmons for the sweetest flavor and smooth texture.
• The pudding-like consistency is intentional — it should be moist and tender, not dry.
• Store in the fridge and reheat slightly before serving for best flavor.
• Pairs beautifully with vanilla ice cream or a drizzle of caramel.
• This dessert tastes even better the next day as the flavors meld.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 32g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg