recipe

Pumpkin Sticky Toffee Pudding Cake

5.0

The Big Easy can be used for so much more than turkey. Roast boneless ribs, “fry” chicken legs and/or wings, slow cook ribs or roast kebabs. Even better, convert it to an outdoor oven.

Bake a perfectly seasonal and comforting Pumpkin Sticky Toffee Pudding Cake with The Big Easy Oil-less Turkey Fryer. Not quite cake, not quite pudding, but 100% pumpk...

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Ingredients

Cake
1
can pumpkin puree
2
eggs
1/2
cup vegetable oil
1
teaspoon vanilla
1
teaspoon maple syrup
1
cup granulated sugar
1
cup all-purpose flour
1/2
teaspoon salt
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1
teaspoon cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
1/8
teaspoon ground cloves
Streusel Topping
1/4
cup granulated sugar
1/4
cup brown sugar
1/3
cup chopped walnuts or pecans
1/4
cup all-purpose flour
1/4
teaspoon salt
2
tablespoons butter, melted
Sticky Toffee Sauce
1/2
cup unsalted butter
2/3
cup heavy cream
1
cup brown sugar
1
pinch of salt

Directions

1

Preheat your Char-Broil The Big Easy Oil-less Turkey Fryer for 15 minutes.

2

Combine pumpkin puree, eggs, vegetable oil, vanilla and maple syrup. Add the sugar and mix well.

3

Combine the flour, salt, baking soda, baking powder and spices. Whisk to combine and add to the wet mixture.

4

Combine all of the ingredients for the streusel topping and set aside.

5

Pour pumpkin batter into a greased 9-inch round cake pan and sprinkle evenly with the streusel topping.

6

Lower the cake plate into the Stackable Oven Accessory and secure the lid. Carefully lower the stackable oven down into the cooking chamber of the Big Easy. Do not put the mesh lid on the Big Easy.

7

Meanwhile, make the sauce by combining all of the ingredients in a small saucepan. Cook on medium and let come to a boil. Stir frequently and let cook for 3 to 4 minutes to thicken.

8

After 50 minutes, insert a toothpick into the cake and check for doneness. This can be tricky , because it is normal for the toothpick to come out only semi-clean. As long as the toothpick doesn’t come out with wet cake batter, you’re good to go. If it needs more time to cook, check back every 5 minutes.

Hot Tip: Pudding cakes are best ever-so-slightly undercooked, so the center remains gooey, but warm.
9

Serve cake warm, drizzled with warm sticky toffee sauce. You can also top with vanilla ice cream.

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