Chai Pumpkin Pudding Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking soda
• 1 1/4 tsp ground cinnamon
• 1 tsp Sutter Buttes Chai Spices
• 1/4 tsp salt
• 1/2 cup evaporated milk
• 1/2 cup canned pumpkin
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Topping:

• 1 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1 1/2 cups boiling water

Optional: Vanilla ice cream or sweetened whipped cream

Directions

1. Preheat oven to 350°. In a large bowl, combine the first 6 ingredients.
2. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans.
3. Transfer to a greased 9-in. square baking pan.
4. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).
5. Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack.
6. Serve with ice cream or whipped cream if desired.