Name: Pecan Pie Pudding Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup packed light brown sugar; 1½ teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup whole milk; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 cup packed light brown sugar (for topping); 1¾ cups hot water

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If you’ve ever craved the gooey warmth of a pecan pie but wished for the effortless comfort of a pudding cake, this Pecan Pie Pudding Cake will absolutely steal your heart. It combines the nostalgic, nutty flavors of classic pecan pie with the tender crumb and luscious, self-saucing magic you love in a pudding cake. Each bite delivers buttery pecans suspended in soft, cinnamon-kissed cake with a molten brown sugar sauce tucked beneath. Whether you’re celebrating the holidays or just hungry for a cozy, crowd-pleasing Southern dessert, this recipe brings the best of both worlds straight to your table.

Pecan Pie Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather a handful of humble pantry staples, because every item on this list plays an important role in making your Pecan Pie Pudding Cake unforgettable. Each ingredient combines in just the right way to create a cake that’s tender, gooey, and loaded with flavor.

All-purpose flour: Gives the cake its structure and fluffy, tender crumb.
Light brown sugar: Sweetens the cake and forms the signature caramel-like pudding layer; used in both the batter and the topping.
Baking powder: Provides a gentle lift, ensuring each bite is airy and soft.
Salt: Balances the sweetness and brings out the depth of flavor in the pecans and brown sugar.
Ground cinnamon: Adds warmth and a whisper of spice that pairs perfectly with pecans.
Whole milk: Lends richness and moisture to the cake batter.
Unsalted butter (melted): Adds decadent richness and helps create an incredibly moist cake.
Vanilla extract: Rounds out the flavors, bringing a homey aroma and subtle sweetness.
Chopped pecans: Provide irresistible crunch and that classic nutty flavor—try toasting them first for extra depth.
Hot water: Poured over the top to magically create a gooey, self-saucing pudding layer underneath the cake.

How to Make Pecan Pie Pudding Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F to ensure an even bake. Lightly grease an 8×8-inch baking dish—ceramic or glass works best—so your cake slips out easily and the sauce forms nicely beneath.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, 1 cup brown sugar, baking powder, salt, and ground cinnamon. Combining these before adding wet ingredients ensures the leavening and flavorings get evenly distributed throughout the cake.

Step 3: Add Wet Ingredients and Pecans

Stir in the milk, melted butter, and vanilla extract until a thick batter forms. Fold in the chopped pecans gently to keep them from settling all at the bottom; every bite should have some nutty goodness! This batter will look dense, and that’s exactly what you want.

Step 4: Assemble the Cake

Pour the batter into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1 cup of brown sugar evenly over the surface—don’t be tempted to mix it in, as it helps form the luscious pudding layer below.

Step 5: The Magic Hot Water Pour

Here comes the fun part: very carefully pour 1¾ cups of hot water over the entire top of the cake. Don’t stir! It’s going to seem odd, but trust me—this creates a sweet, molten layer beneath the cake as it bakes, turning it into a self-saucing wonder.

Step 6: Bake to Perfection

Slide your dish into the oven and bake for 40 to 45 minutes. You’re looking for a golden top with a center that’s just set but still slightly pudding-like beneath. The aroma will fill your kitchen with a toasty, caramel charm. Let it cool for at least 15 minutes before serving so the sauce thickens just enough.

How to Serve Pecan Pie Pudding Cake

Garnishes

A warm slice of Pecan Pie Pudding Cake is simply dreamy with a scoop of vanilla ice cream or a dollop of whipped cream. For a final flourish, sprinkle a few extra toasted pecans or a dusting of cinnamon right before serving. These little touches add elegance and enhance the flavor and aroma.

Side Dishes

This cake is rich and decadent, so it pairs well with simple, fresh sides to cut through the sweetness. Consider serving it after a light meal, or next to a platter of seasonal fruit—think juicy orange segments, crisp apple slices, or roasted pears. For a festive Southern touch, a mug of hot coffee or spiced tea is a classic companion.

Creative Ways to Present

Transform your Pecan Pie Pudding Cake into a showstopper by baking it in individual ramekins for single-serve delights at a dinner party. You can also turn leftovers into a pretty parfait layered with whipped cream and berries. For special occasions, garnish with candied pecans or a drizzle of caramel sauce to really impress your guests.

Make Ahead and Storage

Storing Leftovers

Allow the cake to cool completely before covering the dish tightly with plastic wrap or transferring slices to an airtight container. Store in the refrigerator for up to 3 days—the rich flavors actually deepen as it sits, making it even more irresistible!

Freezing

You can freeze Pecan Pie Pudding Cake for longer storage. Slice it into portions, wrap each slice well in plastic wrap, then place in a zip-top freezer bag or container. It’ll keep beautifully for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To rewarm, place a slice in the microwave and heat in 20-second bursts until warmed through, or cover and reheat in a 325°F oven for about 15 minutes. If the pudding layer seems thickened after chilling, add a splash of milk or water before reheating to bring back its oozy charm.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Dark brown sugar will give your Pecan Pie Pudding Cake a deeper, more molasses-rich flavor. It’s delicious and adds another layer of complexity to the sauce beneath the cake.

Are there gluten-free options for this recipe?

Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture might be a bit softer, but you’ll still get a gooey, glorious pudding cake to enjoy.

Do I need to toast the pecans?

Toasting pecans isn’t required, but it’s highly recommended if you want to maximize their flavor. Simply spread them on a baking sheet and pop them in the oven for about 5 minutes while the oven is preheating—they’ll be fragrant and extra crunchy.

Why pour hot water over the top before baking?

This clever trick is what sets Pecan Pie Pudding Cake apart! The hot water helps dissolve the top layer of brown sugar and soaks into the cake as it bakes, creating a luscious, sauce-like layer that bubbles up from beneath. It’s kitchen magic in action.

Can I double the recipe for a crowd?

You sure can! Double all the ingredients and bake in a 9×13-inch dish. Keep an eye on the baking time; it may need an extra 5 to 10 minutes. It’s the perfect way to serve a big family gathering or potluck.

Final Thoughts

If you’re longing for a dessert that feels like a warm hug on a chilly night, Pecan Pie Pudding Cake is ready to be your new favorite. It’s simple, satisfying, and guaranteed to bring smiles whether it’s a festive dinner or a cozy night in. Give it a try, and don’t be surprised if it becomes your go-to comfort treat—happy baking!

Pecan Pie Pudding Cake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and comforting flavors of a classic pecan pie in the form of a warm, gooey pudding cake. This easy-to-make dessert is perfect for cozy fall evenings or holiday gatherings.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 cup packed light brown sugar
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon

Wet Ingredients:

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

Additional Ingredients:

1 cup chopped pecans
1 cup packed light brown sugar (for topping)
1¾ cups hot water

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, 1 cup brown sugar, baking powder, salt, and cinnamon.
Add wet ingredients: Stir in the milk, melted butter, and vanilla extract until a thick batter forms.
Combine pecans: Fold in the chopped pecans.
Prepare baking dish: Pour the batter into a greased 8×8-inch baking dish and spread evenly.
Add toppings: Sprinkle the remaining 1 cup brown sugar evenly over the batter.
Pour hot water: Carefully pour the hot water over the top—do not stir.
Bake: Bake for 40 to 45 minutes or until the top is golden and the center is set but still pudding-like beneath.
Cool and serve: Let cool slightly before serving.