Persimmon Pudding Cake

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

  • 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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  • 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!


  • 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!!


  • 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.

    • Elise Bauer

      Hi Della, I bake this in an 8-inch square baking pan (I’ve updated the recipe to clarify, thanks!), and sure, I think you could easily double, just use a larger baking pan, like an 8×13.

      • Della

        Thank you Elise for getting back to me. I’ll let you know how it turns out when I double the recipe.

    • susan

      I have successfully doubled the recipe (because it’s so popular!) for a 9″x13″ pan by making a few extra mini cakes (creme brulee size?) on the side with some of the batter… that way the cake isn’t so deep/thick that it doesn’t cook right – you want it to be pudding-like but cooked all the way through… the mini cakes will be done a bit sooner, and they’re great to sample while you save your cake for “company” :)

  • 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!!


  • 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.


  • Jeanine

    Made this today–it came out very well! I only had 3 ripe persimmons, but I used a supplemental bit of applesauce to make up the 2 cups. Nice and light, with a little bit of crispness on the edges. Thanks for the recipe!


  • KerryAnn May

    I tried this recipe tonite. did not come out right. it was liquid in the middle and burnt on top and on the sides. inedible. not sure what i did wrong. i used an 8 x 8 square pan. our oven runs pretty close to the degree we set it at.


    Um…. Maybe this shows how green I am as a cook, but I didn’t realize that this cake was going to rise… and I poured it into a pan that was not exactly square, and when I checked back… there was exploded cake batter all over the bottom of my oven.

    Okay, it was more like a runoff, but it wasn’t cool. At least some of that runoff tasted good!

  • Kim

    Made it today (Nov 18, 2011) and it was quite a hit. I didn’t have all spice and nuts (peacan or walnut), so I just used a cup of raisins instead and I guess it is sweeter that way. Next time I will make sure I have either walnuts or pecans! I also used half cup of dark brown sugar and half of white. I used 3 frozen hachiya persimmons, I wish I had 4. My next item will be persimmons cookie. :)

    To AMM: what kind of persimmon are you using? Hachiya kind normally doesn’t have any seed.

  • Kathi

    FYI…I’ve had pureed persimmon in freezer bags last 3 yrs with no ill affect & it doesn’t discolor. I’ve been making my Grandma’s persimmon cookie recipe for years, but have been looking for a persimmon pudding recipe.

    I’m giving this one a try for a charity potluck tomorrow. Can’t wait for the ladies’ comments!

  • Teresa Ann Kratzman

    My Mom makes persimmon pudding every year. After a day or so it starts turning dark. Although this doesn’t affect the taste at all, We are curious. She keeps it in the fridge, becuase we prefer it chilled, would that cause it to turn?

    No idea, this persimmon pudding comes out dark and stays dark. ~Elise

  • Kristina Gillingham

    Hi, I was wondering if a food mill or a potato ricer takes all the pulp off the seeds of the persimmon. Also what is a potato ricer?

    You could try a food mill or a ricer. I haven’t used either for that purpose. As for a ricer, typically it’s used to press freshly baked or boiled potatoes through it to make mashed potatoes. We also use it to press the water out of freshly grated raw potatoes for hash browns. ~Elise

  • John

    I have a Fuyu persimmon tree and was frustrated that they don’t soften enough to make good pulp-based baked goods… Then I discovered the secret:

    Take nicely colored, ripe (not soft) Fuyu persimmons and freeze them whole. Overnight is fine. Thaw them and their texture is transformed to something more like a canned peach. Absolutely lovely sliced over yogurt or ice cream, and perfect for use in persimmon pudding or other baked goods.

  • Debbie

    My family has been making Persimmon Pudding for many generations and I thank the Lord that Indiana is full of persimmon trees. One thing you might add to your recipe to make it more like pudding stir every 15 minutes while baking and stir again when finished it gives it a different texture. Pudding will last refrigerated 1 month. The pulp will last 1 year in freezer.

  • Diane Smith

    Hi, I just made the persimmon cake and it was terrific. I left out the nuts because my daughter won’t eat them but it still beat all the other recipes I’ve tried. Persimmon pudding/ cake is one of my husband’s favorite foods. For years I’ve tried to make a recipe that we could both live with. Most recipes, it seems to me, don’t have much flavor or are too sweet. This one was perfect – I did add a bit of lemon zest to see how it would be and I liked it. It has a nice festive flavor – I think it would be lovely for Thanksgiving.

  • judy

    Turned out very very good, can’t seem place the taste, very mild, Kate I am taking this to thanksgiving dinner. It will be a different kind of hit.

  • katie

    It says to bake in a square pan, can anyone suggest a size? I think this would be really good to bring to Thanksgiving dinner.

  • Xanthippe

    AMM, you asked about the seeds and how to remove them. If you put the ripe fruit through a food mill (which is what I do) or potato ricer, the seeds won’t end up in the pulp; either method works beautifully.

  • Xanthippe

    One of my favorite fall desserts, and my go-to dish for Thanksgiving potlucks! I love the homey, moist, spicy goodness that is a nice change from pumpkin if one needs it. My recipe is very similar, but uses buttermilk which adds a bit of tanginess to the pudding.

    Great photo, too!

  • AMM

    What about the seeds? How do you get them off?

  • Beverly

    I just had to let you know that my Armenian grandmother made this every year and she brought the recipe from her homeland… Armenia. My dad loves it so much that he planted a persimmon tree 30 years ago and I learned to make it, too. The only difference is that we have always served it with a lemon curd type of syrup, which makes it absolutely OVER THE TOP! Here’s a hint to check for ripeness: when the persimmon has black spots on the outside and feels just a bit squishy then it’s just right!