Description
This Pecan Pie Pudding Cake is a delightful dessert that combines the rich flavors of a classic pecan pie with the soft, comforting texture of a pudding cake. Featuring a moist spiced cake base studded with chopped pecans and topped with a luscious pecan pie-inspired syrup and crunchy pecan halves, it’s the perfect warm treat to enjoy on its own or with a scoop of vanilla ice cream.
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 Baking Dish: Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish to ensure the cake does not stick during baking.
- Make the Cake Batter: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and cinnamon until well combined. Stir in the milk, melted butter, and vanilla extract until the batter is smooth. 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, combine the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract. Stir the mixture thoroughly until smooth and fully incorporated.
- Assemble the Cake: Gently pour the prepared pecan pie topping over the cake batter in the baking dish. Do not stir; the topping will naturally settle on top and create a pudding layer as it bakes.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when the top turns golden brown and the pudding layer is bubbling, indicating it is fully cooked and the topping has set.
- Cool and Serve: Allow the cake to cool slightly after baking. For the best flavor and texture, serve warm, optionally topped with a scoop of vanilla ice cream to complement the rich pecan flavors.
Notes
- Make sure not to stir the topping into the batter as it needs to create the signature pudding layer on top.
- Use an 8×8-inch baking dish for the correct thickness and baking time.
- For a nut-free variation, omit the pecans and increase cinnamon or add raisins for a different texture.
- Serve warm with vanilla ice cream or whipped cream for added indulgence.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
