No ImagePersimmon Pudding Cake

Did you make it? Rate it!

  1. Carolyn Chastain

    I made this using 4 medium Hachiya persimmons’ pulp. I only used 2eggs and added 2 teaspoons of cinnamon and 1 1/2 teaspoons of nutmeg since I didn’t have ginger or allspice. It turned out beautifully at 40 minutes 400 degree oven. My spouse hadn’t had it since we moved away from IN twenty years ago (he was born and raised in Mitchell IN.) The pudding cake was absolutely delicious and brought back so many memories. Thank you!


  2. BJ

    I made this for friends. Some of the girls had never heard of “persimmon pudding”. They absolutely loved it. I have eaten it my whole life. This is THE BEST recipe ever!!

  3. Della

    I have 2 questions for you. What size pan do you use for this recipe? And would you recommend doubling this recipe? I can’t wait to try this. I get a big bag of persimmons every year and always looking for a good recipe.

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  4. Shirley Filer

    Oh I’m so happy to have found this persimmon pudding-cake recipe! My mom made this every fall and at Thanksgiving. I never got her recipe. This tastes exactly like hers! Such a wonderful confection. Thank you so much!!


  5. Jacqueline Elliott

    This is the best Persimmon Pudding Cake recipe I’ve ever used. I have my Grandmother’s recipe that requires steaming and is a hassle. I LOVE this. It is just the right balance of moist that is not like cake and not totally pudding either. Perfect! I made it exactly to the recipe and I highly recommend doing that.


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