Description
Pecan Pie Pudding Cake delivers pure Southern comfort straight from your kitchen, blending classic pie flavors into a warm, gooey dessert that melts in your mouth. Caramel-soaked pecans and rich custard create a delightful twist on a traditional favorite that brings smiles around the dinner table.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup brown sugar, packed
- ½ cup chopped pecans
Supporting Ingredients:
- ½ cup milk
- 2 tablespoons (tbsp) unsalted butter, melted
- 2 tablespoons (tbsp) unsalted butter, melted
- 1 cup hot water
Seasoning and Leavening:
- 1 ½ teaspoons (tsp) baking powder
- ¼ teaspoon (tsp) salt
- 1 teaspoon (tsp) vanilla extract
- ½ teaspoon (tsp) cinnamon (optional)
Instructions
- Combine 1 cup flour, ¾ cup brown sugar, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a mixing bowl. Whisk these dry ingredients until they’re thoroughly blended.
- Add ½ cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract to the dry mixture. Stir gently until just combined, avoiding overmixing.
- Grease an 8×8-inch baking dish with butter or cooking spray. Transfer the batter into the dish, smoothing the surface evenly with a spatula.
- Scatter ½ cup chopped pecans across the top of the batter in an even layer. Sprinkle ½ cup brown sugar over the pecans.
- Carefully pour 1 cup hot water and 2 tablespoons melted butter over the entire surface. Do not stir or mix the layers.
- Place the dish in a preheated 350°F (175°C) oven. Bake for 35 minutes, checking that the top turns golden brown and the cake feels firm when touched.
- Remove from the oven and let the pudding cake rest for 10 minutes. This allows the sauce to settle and thicken slightly.
- Serve warm, scooping directly from the baking dish. Optional: Top with a small scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Make sure not to overmix the batter, as this can make the cake tough and dense.
- Check the cake’s doneness by inserting a toothpick near the center – it should come out with a few moist crumbs.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend.
- To enhance the pecan flavor, toast the chopped pecans in a dry skillet for 2-3 minutes before adding them to the topping.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 285
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg