1-Gathering and Prepping: First, preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate or baking dish to make sure nothing sticks. This step is key for easy cleanup and a nice release later. In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves until everything is well mixed that’s your dry base ready to go.

2-Gathering and Prepping: Next, add the pumpkin puree, milk, oil, and vanilla to the bowl; stir until you get a thick batter. Spread this batter evenly into your prepared dish, smoothing it out for even cooking. It’s fun to see how the flavors start coming together already!

3-Adding the Sauce and Baking: Now for the sauce: In a small bowl, stir together 1 cup brown sugar and corn starch until it’s smooth and clump-free. Sprinkle this evenly over the batter in the dish it’s like adding a sweet surprise layer. Then, melt the butter in the hot water and carefully pour it over the brown sugar mixture. This creates that magical pudding bottom as it bakes.

4-Adding the Sauce and Baking: Bake for 35 to 40 minutes, until the top layer is set, though the sauce at the bottom might still jiggle a bit that’s normal! Pair it with a simple no-churn ice cream recipe for an extra treat if you’re feeling fancy. Let the cake sit for 5 to 10 minutes before serving to let everything settle, and remember, leftovers reheat beautifully for the next day.