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
Scale
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.
