Persimmon Pudding Cake

DessertFavorite FallBakingPersimmon

Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts.

Photography Credit: Elise Bauer

Hachiya persimmons can bake up into a delicious, moist cake that is almost pudding-like.

Because of the natural sweetness of the pulp from ripe hachiya persimmons, this recipes uses only half a cup of added sugar!

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Hachiya Persimmons

Acorn-shaped Hachiya persimmons

Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves.

They come in two varieties—Fuyu and Hachiya—with very different properties. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples.

Hachiya (those pictured are Hachiya) are larger than the Fuyu and are acorn shaped. They need to ripen completely before you eat them. An unripe hachiya? Eating one is ann experience you’ll never forget, or do again, they are so mouth puckering astringent.

Squeezing a ripe hachiya persimmon

When a Hachiya persimmon behaves like a seriously overripe tomato (completely soft to the touch all around) and its insides are a slurry, that’s when they can be opened, and the sweet pulp spooned out and eaten.

One makes baked goods with the pulp from Hachiya persimmons. For convenience the pulp can be frozen in one or two cup batches.

Hachiya persimmon pulp

Persimmon Pudding Cake Recipe

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 8


  • 2 cups of ripe Hachiya persimmon pulp
  • 1/2 cup sugar
  • 4 eggs
  • 1/2 cup butter (1 stick), melted
  • 3/4 cups milk
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 cup chopped nuts - pecans or walnuts
  • Whipping cream


1 Preheat oven to 400°F. In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla.

2 In a separate bowl vigorously whisk together the flour, baking powder, baking soda, salt, and spices.

3 Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts.

4 Bake in an 8-inch square glass pan, buttered, at 400°F until done (about 50 minutes).

Top with a dollop of whipped cream.

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All about Fuyu and Hachiya persimmons, here on Simply Recipes

Harold McGee on why persimmon pudding turns brown - article in the New York Times, it has to do with the alkaline environment encouraging browning reactions

Harold's recipe for 2-toned persimmon pudding

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

36 Comments / Reviews

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Did you make it? Rate it!


    Thanks! – – I’m about to make it using native persimmons, but without any of the Thanksgiving / holiday spices, because I want it to taste like persimmons. I’m sure it will be just swell this way. Unfortunately, just about every recipe involving persimmons on line suggests those spices, and whatever I make year after year, I always skip the spices with perfectly good (OK, better to me) results. Please try it sometime without any of those spices and see if you can enjoy something more unique than the typical experience. Thanks again!

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  2. Naoko

    Best persimmon dessert I have tasted ever! I cut the sugar by half and it was still plenty sweet, and you can really taste the sweetness from persimmons. Not sure why another reviewer couldn’t taste the persimmons. Maybe not enough persimmons? 4 Hachiya didn’t make 2 cups for me. I used the exact amount of spices in the recipe and it was perfect. I used a larger dish and was glad I did, the cake rose a lot during baking, don’t think an 8-inch square would have contained it. The entire cake was devoured by my family very quickly. Can’t wait to make it again!


  3. Tom

    Elise. I would like to add a spirit like bourbon or rum. Can you tell me how I might adjust recipe. Thanks!

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  4. kris

    Nutmeg, ginger, all spice completely overpowered the persimmons. Will not be making again. Sad I used up 4 of my persimmons for this.


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  5. Evan

    Question: should this be served immediately, or would it keep/improve if made a day or two in advance?

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