If you love the rich, nutty sweetness of pecan pie but want something with an irresistibly gooey, comforting twist, this Pecan Pie Pudding Cake Recipe is absolutely your dream come true! Imagine a cake that magically transforms in the oven into a luscious pudding beneath a tender cake layer, all studded with crunchy pecans and kissed with caramelized brown sugar—pure magic in every bite.
Why You Should Make This Recipe
Effortlessly impressive: The trick is in the layering—pour the batter, sprinkle sugar and nuts, then just add hot water on top; no stirring needed, yet the flavors meld perfectly.
Perfect for any occasion: Whether it’s a cozy weekend treat, a potluck hit, or a holiday dessert, this crowd-pleaser always shines.
Delightful texture play: The contrast between the soft cake layer and the warm, custardy pudding underneath is utterly addictive.
Minimal, pantry-friendly ingredients: You likely have everything on hand already—no fancy or hard-to-find items necessary!
Ingredients & Substitutions
The magic of this Pecan Pie Pudding Cake Recipe lies in its simplicity—each ingredient plays a starring role, from the melting butter creating richness, to the chopped pecans giving delightful texture, and brown sugar adding that deep caramel flavor. Even the milk and vanilla work in perfect harmony to bring the batter to life.
- Butter (melted): Provides a sumptuous richness and helps the cake brown beautifully; don’t skip melting to get that perfect even layer.
- All-purpose flour: The base of our cake; make sure to aerate it before measuring to keep the texture light.
- Granulated sugar: Sweetens the batter and balances the deep flavors of the pecans and brown sugar topping.
- Baking powder: Gives the cake just enough lift for a tender crumb without being overly cakey.
- Milk: Adds moisture and helps the batter blend smoothly; whole or skim, it works beautifully.
- Vanilla extract: Enhances the overall flavor and lends a warm, inviting aroma.
- Chopped pecans: The star nut of the show—coarse chopping gives you satisfying crunch and flavor bursts.
- Brown sugar: Melts into the pudding layer for that classic caramel sweetness and beautiful color.
- Hot water: A surprising but essential ingredient that transforms the batter and topping into a heavenly pudding underlayer.
How to Make Pecan Pie Pudding Cake Recipe
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish, tilting it to coat the bottom evenly. This buttery layer is the foundation for the luscious pudding portion that forms beneath the cake.
Step 2: Make the Batter
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Then create a well in the middle and add the milk and vanilla extract, whisking gently until just combined. The batter will be thick—don’t worry, that’s exactly right!
Step 3: Assemble Your Layers
Drop spoonfuls of the thick batter over the melted butter in your prepared pan, then use a spatula to gently spread and connect the batter without disturbing the butter too much—it’s okay if some butter pools remain visible around the edges.
Step 4: Add Sweetness and Nuts
Sprinkle the packed brown sugar evenly on top of the batter, followed by a generous scattering of the chopped pecans. This simple layering will create the signature gooey, nutty top crust that’s the hallmark of this dish.
Step 5: The Secret Hot Water Step
Carefully pour the hot water over the top—you’ll see it pool and bubble, but do not stir! This hot water gently soaks down through the layers while baking, turning the bottom portion magically into warm pudding beneath the soft cake layer above.
Step 6: Bake to Perfection
Bake the pudding cake for 30-40 minutes until the top is set and golden with bubbling spots underneath. Let it rest for 10 minutes after baking—the pudding will thicken as it cools, making it easier to serve and even richer to enjoy.
How to Serve Pecan Pie Pudding Cake Recipe
Garnishes
For an extra special touch, top each serving with a dollop of freshly whipped cream or a scoop of vanilla ice cream—both pair beautifully with the warm, nutty flavors. A light drizzle of maple syrup or a sprinkle of powdered sugar also adds a lovely finishing note.
Side Dishes
This Pecan Pie Pudding Cake Recipe makes a fantastic dessert after a home-cooked meal. Pair it with simple sides such as fresh berries or lightly roasted autumn fruits to complement the cake’s deep sweetness without overpowering it.
Creative Ways to Present
Serve individual portions in pretty ramekins for an elegant touch, or present a warm square with a fork nestled next to a small bowl of caramel sauce. For a brunch or holiday feast, create a dessert platter featuring slices alongside pecan pralines and cinnamon-spiced nuts for extra wow factor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of this Pecan Pie Pudding Cake Recipe tightly covered in the refrigerator for up to 4 days. The pudding layer will firm up more as it chills, making it easier to slice and reheat with care for future treats.
Freezing
You can freeze baked portions in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating; keep in mind that texture may slightly soften, but the flavors remain fantastic.
Reheating
Reheat gently in the microwave or a low-temperature oven until warmed through. Avoid overheating to keep the pudding moist and prevent the pecans from becoming too toasted or bitter.
FAQs
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Can I make this Pecan Pie Pudding Cake Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or another binder to mimic the texture of regular flour. The cake should turn out just as delicious and lovely.
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Why do you pour hot water on top of the batter?
Pouring hot water is a unique technique that causes the brown sugar and pecans on top to sink and meld with the butter and batter underneath, creating the signature pudding layer beneath the cake layer during baking—this is what makes this recipe so special and satisfying.
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Can I use different nuts or omit them?
While pecans are classic and add that iconic flavor, you can substitute walnuts or even toasted almonds if you prefer. Omitting the nuts altogether is possible but you’ll miss that wonderful crunch and flavor contrast.
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How sweet is this dessert, and can I adjust the sugar?
This Pecan Pie Pudding Cake Recipe is nicely sweet but not overpowering, thanks to the balance of brown and granulated sugar. If you prefer a less sweet dessert, simply reduce both sugars as suggested in the notes without sacrificing texture or moisture.
Final Thoughts
Trust me, once you try this Pecan Pie Pudding Cake Recipe, it’ll become one of your go-to desserts whenever you want something cozy, sweet, and totally comforting. It’s easy to whip up, so why not treat yourself and your loved ones to a warm slice of this heavenly pudding cake soon? Your kitchen—and your taste buds—will thank you!
Print
Pecan Pie Pudding Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Pudding Cake is an indulgent dessert that combines the rich flavors of classic pecan pie with a delightfully moist pudding-like cake base. With a buttery batter topped with brown sugar and coarsely chopped pecans, then baked with hot water poured over to create a luscious pudding texture, this recipe transforms simple ingredients into a comforting Southern-inspired treat perfect for any occasion.
Ingredients
Cake Batter
- 1/2 cup butter, melted
- 1 ¼ cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
Topping
- 1 ½ cups coarsely chopped pecans
- 1 cup packed brown sugar
- 1 ½ cups hot water
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is ready for baking the pudding cake.
- Prepare Baking Dish: Pour the melted butter evenly into a 9×13-inch baking dish and set it aside. This butter coating helps create a rich base and prevents sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening and sweetness.
- Add Wet Ingredients: Make a well in the center of the dry ingredients then add the milk and vanilla extract. Whisk gently until just combined. The batter should be thick and slightly lumpy without overmixing.
- Assemble Batter in Pan: Spoon the thick batter into the baking dish over the melted butter. It’s easier to drop dollops and then gently spread them together. Don’t worry if some butter remains visible around the edges.
- Add Toppings: Evenly sprinkle the packed brown sugar over the batter, then sprinkle the coarsely chopped pecans on top for a crunchy, nutty layer.
- Pour Hot Water: Carefully pour the hot water evenly over the entire surface of the pan. Do not stir; the water will interact with the sugars and butter during baking to create the pudding effect.
- Bake: Bake the dish in the preheated oven for 30 to 40 minutes, or until the top looks set and golden. You may notice pudding bubbling in spots, which is expected.
- Rest Before Serving: Remove the dish from the oven and let it sit for 10 minutes. This allows the pudding layer to thicken and set nicely before serving.
Notes
- Flour: Measure flour by aerating (stirring), spooning it into your measuring cup, and leveling it off to avoid packing in extra flour, which can lead to a dense cake.
- Milk: Any milk from skim to whole works equally well in this recipe, so you can choose based on preference or dietary needs.
- Water: Hot tap water is sufficient; there’s no need to boil it separately.
- Sweetness Level: For a less sweet dessert, reduce granulated sugar in the batter to 1/2 cup and brown sugar in the topping to 3/4 cup without compromising texture.
- Batter Handling: Because the batter is thick, dollop the batter initially and spread it gently in the pan rather than pouring a smooth layer. Bare spots of butter are fine and help add flavor.
