Pecan Pie Pudding Cake is the perfect dessert for anyone who loves the sweet, nutty flavor of pecans. It combines the rich, gooey texture of a pudding with the crunchy, caramelized goodness of pecan pie. This easy-to-make dessert has a golden-brown top layer and a luscious, pecan-packed bottom layer that makes every bite an irresistible treat.
Why You’ll Love This Recipe
I absolutely love this Pecan Pie Pudding Cake because it offers a perfect balance of textures and flavors. The cake batter itself is light and fluffy, but the magic happens when the pecan pie topping is poured over it. As it bakes, it forms a deliciously gooey, caramelized layer that’s packed with crunchy pecans. I always find myself going back for more! It’s the ultimate dessert to enjoy warm, especially when paired with a scoop of vanilla ice cream.
Ingredients
Cake Batter:
1 cup all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp cinnamon
½ cup milk
2 tbsp melted butter
1 tsp vanilla extract
½ cup chopped pecans
Pecan Pie Topping:
½ cup brown sugar
¼ cup granulated sugar
1 cup hot water
2 tbsp melted butter
½ tsp vanilla extract
½ cup pecan halves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish.
To make the cake batter: In a bowl, whisk together the flour, sugar, baking powder, and cinnamon. Stir in the milk, melted butter, and vanilla extract until the mixture is smooth. Fold in the chopped pecans. Pour this batter into the prepared baking dish.
To prepare the topping: In another bowl, mix the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract. Stir the mixture well.
Gently pour the topping mixture over the batter. Do not stir; the topping will naturally settle into the cake.
Bake for 35-40 minutes, or until the top is golden brown and the pudding layer is bubbling.
Allow the cake to cool slightly before serving. For the best experience, enjoy it warm with a scoop of vanilla ice cream on top!
Servings and Timing
This recipe makes approximately 6-8 servings, depending on portion sizes. The total baking time is 35-40 minutes, and you’ll want to allow an additional 10-15 minutes for cooling before serving.
Variations
Nut Variations: If you prefer other nuts, try substituting chopped walnuts or almonds for the pecans to give the cake a different flavor profile.
Chocolate Addition: For a twist, you could add some chocolate chips to the cake batter or sprinkle them on top before baking.
Spiced Pudding: Add a pinch of nutmeg or allspice to the batter for extra warmth and flavor, especially during the fall and winter months.
Vegan Version: To make this cake vegan, use plant-based milk, and replace the butter with a vegan alternative. You can also use a flaxseed egg replacement instead of the eggs in the cake batter.
Storage/Reheating
I find that leftover Pecan Pie Pudding Cake keeps well in the fridge for 2-3 days. Simply cover the baking dish with plastic wrap or transfer to an airtight container. To reheat, place individual servings in the microwave for about 20-30 seconds, or warm them up in a preheated oven at 175°C (350°F) for about 10 minutes. Serve with more vanilla ice cream for that extra indulgent touch!
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FAQs
How do I know when the Pecan Pie Pudding Cake is done?
The cake is done when the top is golden brown, and the pudding layer is bubbling. You can insert a toothpick into the center to check if it comes out clean or with just a few moist crumbs.
Can I make this recipe ahead of time?
Yes! You can prepare the cake up to the point of baking and then refrigerate it for a few hours before baking. Just let it come to room temperature before baking to ensure it bakes evenly.
Can I make this cake in a different-sized pan?
Sure! If you use a different-sized pan, keep in mind that the baking time might change slightly. A larger pan may require less baking time, while a smaller pan may need more.
How do I store leftovers?
Store any leftover pudding cake in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best experience.
Can I freeze Pecan Pie Pudding Cake?
You can freeze the pudding cake! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It should stay good in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Conclusion
If you’re a fan of rich, gooey desserts with a touch of nutty goodness, Pecan Pie Pudding Cake is a must-try. The combination of the fluffy cake batter and the indulgent, pecan-filled topping creates a decadent treat that I can’t get enough of. It’s perfect for special occasions, or anytime you want to indulge in a comforting, warm dessert.
📖 Recipe:
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Pecan Pie Pudding Cake
- Total Time: 45-50 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Indulge in the rich, gooey delight of Pecan Pie Pudding Cake. This irresistible dessert combines a fluffy cake layer with a caramelized, nut-packed topping, offering the perfect balance of textures and flavors. Easy to make and perfect for any occasion, this dessert is sure to satisfy your sweet tooth with its pecan-filled goodness.
Ingredients
Cake Batter:
1 cup all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp cinnamon
½ cup milk
2 tbsp melted butter
1 tsp vanilla extract
½ cup chopped pecans
Pecan Pie Topping:
½ cup brown sugar
¼ cup granulated sugar
1 cup hot water
2 tbsp melted butter
½ tsp vanilla extract
½ cup pecan halves
Instructions
- Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish.
- Prepare the cake batter: In a bowl, whisk together the flour, sugar, baking powder, and cinnamon. Stir in the milk, melted butter, and vanilla extract until smooth. Fold in the chopped pecans. Pour the batter into the prepared baking dish.
- Prepare the topping: In another bowl, combine the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract. Stir until the mixture is smooth.
- Assemble the cake: Gently pour the topping mixture over the batter. Do not stir; the topping will naturally settle into the cake as it bakes.
- Bake for 35-40 minutes, or until the top is golden brown and the pudding layer is bubbling.
- Allow the cake to cool slightly before serving. For the best experience, serve warm with a scoop of vanilla ice cream.
Notes
Nut Variations: Swap chopped pecans for walnuts or almonds for a different flavor.
Chocolate Twist: Add chocolate chips to the cake batter or sprinkle them on top before baking.
Spice It Up: Add a pinch of nutmeg or allspice to the batter for extra warmth.
Vegan Version: Use plant-based milk and vegan butter, and replace eggs with a flaxseed egg alternative.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
