Name: Pecan Pie Pudding Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¾ cup brown sugar (packed); 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup milk; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 cup brown sugar (packed); 1½ cups boiling water; 1 tablespoon butter

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If you’re longing for a dessert that combines nostalgia, coziness, and just the right amount of gooey decadence, let me introduce you to Pecan Pie Pudding Cake. This magical treat creates its own brown sugar pudding beneath a buttery, crisp-tender cake, all generously studded with toasted pecans. The result: a self-saucing wonder that channels all the flavors of classic pecan pie in a much easier, more comforting package—perfect for sharing at gatherings or simply indulging on a quiet evening at home.

Pecan Pie Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

The charm of Pecan Pie Pudding Cake is in how each humble ingredient pulls its weight—classic pantry staples like brown sugar and flour mingle with pecans to create something unforgettable. Let’s walk through why you’ll want each one on board for this dessert adventure.

All-purpose flour: The essential backbone of the cake, providing structure while staying pleasantly tender.
Brown sugar (¾ cup for batter): Adds a deep, molasses-like sweetness and wonderful moisture to the cake.
Baking powder: Gives the cake its lift, making it light enough to float over that dreamy pudding layer.
Salt: Balances the sweetness and enhances every flavor in the dish.
Ground cinnamon: Provides a cozy, aromatic warmth that’s basically autumn in a bite.
Milk: Binds the dry ingredients together for a smooth batter—use whole milk for the best richness.
Unsalted butter (melted): Infuses the cake with rich flavor and keeps the crumb delightfully moist.
Vanilla extract: Rounds out the flavors, adding depth and a homey aroma.
Chopped pecans: Crunchy, toasty, and slightly buttery, these are key for that true pecan pie vibe.
Brown sugar (1 cup for topping): Turns into a luscious, caramel-infused sauce as the cake bakes.
Boiling water: Magical ingredient that helps create the gooey pudding layer beneath the cake.
Butter (for topping): A touch of richness brings the whole dessert together in the oven.

How to Make Pecan Pie Pudding Cake

Step 1: Prep Your Dish and Oven

Get started by preheating your oven to 350°F. Lightly grease a 9-inch square baking dish to prevent sticking and ensure those beautiful pudding crevices can be scooped up easily.

Step 2: Whisk Together the Batter

In a medium bowl, whisk the flour, brown sugar, baking powder, salt, and cinnamon together. This dry mix should look uniform and fragrant. Stir in the milk, melted butter, and vanilla extract until you’ve got a smooth, pourable batter—don’t overmix! Fold in the chopped pecans so every bite is nutty and delicious.

Step 3: Build the Bake

Spread the batter evenly in your prepared dish, smoothing the top with a spatula. In a separate bowl, stir together the topping’s brown sugar with boiling water and 1 tablespoon butter until the sugar is dissolved. This mixture may seem odd, but it will create that iconic pudding layer beneath the cake as it bakes.

Step 4: Create the Magic Layer

Carefully pour the hot topping liquid over the batter in the baking dish. Don’t stir; it needs to remain separate as it bakes. Trust the process—this is what gives Pecan Pie Pudding Cake its signature, self-saucing middle!

Step 5: Bake and Serve

Slide the dish into the oven and bake for 35 to 40 minutes, or until the top turns golden brown and set. You’ll see bubbling edges and, if you peek underneath, a luscious brown sugar pudding. Allow your Pecan Pie Pudding Cake to cool slightly before diving in so the sweet sauce thickens just enough. Serve warm for maximum gooeyness.

How to Serve Pecan Pie Pudding Cake

Pecan Pie Pudding Cake Garnishes

For a touch of elegance and added indulgence, top individual servings of Pecan Pie Pudding Cake with a scoop of vanilla ice cream or a swirl of freshly whipped cream. A sprinkle of extra chopped pecans or a drizzle of caramel can send this dessert right over the top.

Side Dishes

This cake loves to be the star, but a cup of strong black coffee or a glass of cold milk are classic companions. For a festive spread, pair it with a fresh fruit salad or serve after a light meal to let the dessert truly shine.

Creative Ways to Present

Try baking Pecan Pie Pudding Cake in individual ramekins for a personalized touch at dinner parties, or spoon it into vintage teacups for a charming twist. Dust with powdered sugar or add a scoop of cinnamon ice cream for extra flair.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pecan Pie Pudding Cake, simply cover the dish tightly or transfer portions to an airtight container. It will keep in the refrigerator for up to three days, though it’s at its absolute best fresh and warm from the oven.

Freezing

While the pudding layer may change texture slightly, you can freeze portions of this cake. Wrap tightly in plastic wrap and foil or place in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.

Reheating

To bring back that just-baked magic, reheat individual servings of Pecan Pie Pudding Cake in the microwave for 30-second intervals until heated through. For a big batch, cover with foil and warm in a low oven (325°F) for about 15 minutes.

FAQs

Can I use walnuts instead of pecans?

Absolutely! Walnuts will add their own unique flavor, and the cake will still deliver that gooey, warm satisfaction, though classic pecans are hard to beat for that signature Southern comfort.

Is it possible to make Pecan Pie Pudding Cake dairy-free?

Yes! Substitute plant-based butter and non-dairy milk for their regular counterparts. The results are just as delicious, though there may be a slightly different texture and flavor.

Why don’t I mix the topping into the batter?

The secret to Pecan Pie Pudding Cake is in the separation: as it bakes, the liquid topping sinks and transforms into a pudding, while the batter floats on top and sets into cake, creating that irresistible contrast.

Can I prepare this dessert in advance?

You can assemble the batter and topping up to a couple hours ahead, but wait to combine and bake until just before serving for the very best texture and sauciness.

What’s the best way to serve leftovers?

Leftovers are lovely reheated—spoon some into a bowl and add a splash of cream or a scoop of ice cream for a quick, satisfying treat that tastes just as special as day one.

Final Thoughts

There’s something truly magical about sharing a dish like Pecan Pie Pudding Cake, whether you’re welcoming friends or savoring a quiet evening. Give it a try and let this warm, gooey, pecan-packed delight become a favorite at your table too—one bite and you’ll see why it’s so loved!

Pecan Pie Pudding Cake Recipe

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Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of a classic pecan pie in the form of a delightful pudding cake. This self-saucing dessert features a moist cake layer on top and a luscious pecan-studded pudding layer beneath, creating a perfect blend of textures and flavors.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
¾ cup brown sugar (packed)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon

Wet Ingredients:

½ cup milk
2 tablespoons unsalted butter (melted)
1 teaspoon vanilla extract
1 cup chopped pecans

For Topping:

1 cup brown sugar (packed)
1½ cups boiling water
1 tablespoon butter

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Instructions

Preheat Oven: Preheat oven to 350°F and grease a 9-inch square baking dish.
Prepare Batter: In a medium bowl, whisk together dry ingredients. Add wet ingredients and pecans, mix until smooth. Pour batter into the dish.
Make Topping: Mix topping ingredients until sugar dissolves. Pour over batter without stirring.
Bake: Bake for 35–40 minutes until golden and set. A pudding layer will form underneath.
Serve: Let cool slightly before serving warm.