Pumpkin Pudding Cake
1 1/2 cups flour
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg, optional
pinch of cloves, optional
3/4 cup pureed Harvest Haven squash
1/3 cup milk
1 tablespoon sunflower oil
1 teaspoon vanilla
1 cup brown sugar, lightly packed
2 teaspoons cornstarch
1 1/4 cup hot or boiling water
2 tablespoons butter
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and cornstarch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!