If you are craving a dessert that perfectly marries the rich flavors of pecan pie with the comforting, soft textures of pudding and cake, this Pecan Pie Pudding Cake Recipe is exactly what you need. Imagine biting into a warm, golden crust that gives way to a gooey, spiced pecan filling right under a fluffy cake topping — it’s like a pecan pie and pudding had a glorious love child on your plate. Every forkful delivers a delightful balance of crunch, sweetness, and warmth, making it an unforgettable treat to share with friends or enjoy on a cozy night in.
Ingredients You’ll Need
This Pecan Pie Pudding Cake Recipe requires only a handful of straightforward ingredients, each playing an important role in building its incredible texture and flavor. From the tender cake base laced with cinnamon to the luscious pecan-studded topping, these simple pantry staples come together to create magic.
- 1 cup all-purpose flour: Provides the structure and lightness for the cake base, essential for that soft crumb texture.
- ½ cup granulated sugar (in batter): Adds subtle sweetness to balance the spices without overpowering.
- 1 tsp baking powder: Helps the batter rise, creating a tender, airy cake layer.
- ½ tsp cinnamon: Warms the flavor profile, perfectly complementing the pecans’ nuttiness.
- ½ cup milk: Moistens the batter for that soft, pudding-like consistency.
- 2 tbsp melted butter: Enriches the cake with buttery goodness and helps with browning.
- 1 tsp vanilla extract: Brings warmth and depth to every bite, tying flavors together.
- ½ cup chopped pecans: Adds crunch and nutty complexity baked right into the cake.
- ½ cup brown sugar (for topping): Gives the topping its characteristic caramel richness and color.
- ¼ cup granulated sugar (for topping): Balances the brown sugar’s intensity for smooth sweetness.
- 1 cup hot water: Creates the pudding layer beneath the cake during baking.
- 2 tbsp melted butter (for topping): Enhances flavor and helps the topping set perfectly.
- ½ tsp vanilla extract (for topping): Infuses the topping with additional aromatic sweetness.
- ½ cup pecan halves: Provide a stunning, crunchy finish and classic pecan pie texture.
How to Make Pecan Pie Pudding Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 175°C (350°F). Grease an 8×8-inch baking dish thoroughly so that our delicious cake doesn’t stick and slides out perfectly once baked. This little prep goes a long way toward achieving a flawless dessert.
Step 2: Whisk Together the Cake Batter
In a medium bowl, combine the flour, granulated sugar, baking powder, and cinnamon. Mix these dry ingredients well to distribute everything evenly. Next, stir in the milk, melted butter, and vanilla extract until smooth. Now gently fold in the chopped pecans, which will lend delightful nutty pockets in the batter once baked. Pour this luscious batter into your greased baking dish, smoothing it into an even layer.
Step 3: Make the Pecan Pie Topping
In a separate bowl, mix together the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract. Stir until the sugars dissolve fully and the mixture becomes a smooth, syrupy liquid. This will be the magical topping that forms the gooey pudding layer under the cake during baking.
Step 4: Assemble Without Stirring
Carefully pour your pecan pie topping over the batter in the baking dish. Important tip: Do not stir. As this bakes, the batter will rise through the topping and create the signature layered effect of this Pecan Pie Pudding Cake Recipe. This slow natural separation is what makes this dessert so unique and scrumptious.
Step 5: Bake Until Golden and Bubbling
Place the dish in the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top is beautifully golden brown and you can see the pudding layer bubbling underneath the cake. The oven’s warmth will have transformed these simple ingredients into a decadent treat.
Step 6: Cool Slightly Before Devouring
Let your cake cool for a few minutes after baking. This allows the pudding layer to thicken up slightly and makes serving easier. For the ultimate indulgence, serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream right on top.
How to Serve Pecan Pie Pudding Cake Recipe
Garnishes
Adding a few pecan halves on top just before serving instantly elevates the look and adds a satisfying crunch. Drizzling warm caramel sauce or a sprinkle of powdered sugar can also make your Pecan Pie Pudding Cake Recipe feel extra special and visually enticing.
Side Dishes
This dessert pairs beautifully with simple sides like fresh berries or lightly whipped cream. For a festive touch, serve alongside a hot cup of coffee or spiced chai tea, which complements the cinnamon and pecan flavors wonderfully.
Creative Ways to Present
For a fun twist, serve individual portions in small mason jars or dessert glasses layered with extra pecans or a drizzle of chocolate sauce. This makes your Pecan Pie Pudding Cake Recipe perfect for parties or as a charming gift to a friend who loves homemade sweets.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply cover the cake with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a great option for busy weeks when you want a quick, comforting dessert ready to go.
Freezing
This pudding cake freezes surprisingly well! Wrap it tightly in plastic wrap and then foil, or use a freezer-safe container. Freeze for up to 2 months. When you want to enjoy it again, allow it to thaw overnight in the refrigerator.
Reheating
To bring back that fresh-from-the-oven feeling, warm your slice gently in the microwave for about 30 seconds or in a low oven at 160°C (325°F) until heated through. Adding a fresh scoop of ice cream after reheating makes it taste just like new.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or almonds can work nicely if you’re out of pecans, though the classic pecan flavor is really what makes this dessert shine. Just keep the same amount to maintain texture.
Is this recipe gluten-free or can it be adapted?
This recipe uses all-purpose flour but you can substitute a gluten-free flour blend. Keep in mind that texture might vary slightly, but the deliciousness remains.
Can I make this dessert vegan?
To make it vegan, replace the milk with plant-based milk, use a vegan butter substitute, and ensure your sugar is vegan-friendly. The pudding cake will still be tasty and satisfying.
Why do I not stir the topping into the batter?
Not stirring is crucial for the magic of this Pecan Pie Pudding Cake Recipe. As it bakes, the batter rises through the topping liquid, creating distinct pudding and cake layers that make this dessert so unique and delightful.
How do I know when the cake is fully baked?
Look for a golden-brown top and bubbling pudding layer along the edges. If the center jiggles too much, bake a few minutes longer, but be careful not to overbake to preserve that moist pudding texture.
Final Thoughts
This Pecan Pie Pudding Cake Recipe is a truly special dessert that combines the best parts of southern baking traditions into one easy and irresistible dish. Once you try it, you’ll understand why it becomes an instant favorite to make for any occasion or just to treat yourself. So don your apron, gather those simple ingredients, and prepare to indulge in a warm slice of comfort and joy that’s sure to brighten your day.
Print
Pecan Pie Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Pudding Cake combines the rich, nutty flavors of a classic pecan pie with the soft, comforting texture of a pudding cake. Featuring a tender cake batter topped with a gooey pecan pie-style topping that settles into a luscious pudding as it bakes, this dessert is perfect for cozy gatherings and warm indulgence.
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 and Prepare: Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish to ensure the cake doesn’t stick during baking.
- Make the Cake Batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and cinnamon until combined. Then add the milk, melted butter, and vanilla extract, stirring until the batter is smooth. Finally, fold in the chopped pecans gently to distribute evenly. Pour the batter into the prepared baking dish, spreading it out evenly.
- Prepare the Pecan Pie Topping: In a separate bowl, mix together the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract until the sugars dissolve and the mixture is smooth.
- Assemble the Cake: Carefully pour the pecan pie topping mixture over the cake batter in the baking dish. Avoid stirring as the topping will settle into the batter during baking, creating the signature pudding layer.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The top should turn golden brown and you’ll notice the pudding layer bubbling, indicating it’s cooked through.
- Cool and Serve: Allow the pudding cake to cool slightly for a few minutes after baking. Serve warm for the best experience, ideally topped with a scoop of vanilla ice cream to complement the warm pecan flavors.
Notes
- Use an 8×8-inch baking dish for best results to ensure proper cooking time and texture.
- You can substitute milk with almond or oat milk for a dairy-free version.
- For a crunchier topping, toast pecans lightly before folding them into the batter or sprinkling on top.
- Serve warm to enjoy the pudding texture; refrigeration can cause it to firm up and lose some of its gooeyness.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
