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Pecan Pie Pudding Cake Recipe

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  • Author: Olivia
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is ready for baking the pudding cake.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Toppings: Evenly sprinkle the packed brown sugar over the batter, then sprinkle the coarsely chopped pecans on top for a crunchy, nutty layer.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://oliviadinner.com/pecan-pie-pudding-cake-recipe/