Pecan Pie Pudding Cake
User Reviews
5
Pecan Pie Pudding Cake
Description
Pecan Pie Pudding Cake is made by creating a buttery, thick batter of flour, sugar, milk, and baking powder that forms the cake layer. The cake batter is spread in a buttered baking dish, then topped with a mixture of brown sugar and coarsely chopped pecans. Hot water poured over these toppings during baking creates a moist pudding layer underneath the cake once baked. The cake is baked at 350°F until the top sets and bubbling pudding is visible, then rested to allow the pudding to thicken further. The combination yields a cake with a tender crumb beneath a sticky, sweet, nut-rich topping, echoing classic pecan pie flavors.
This dessert is well suited for those who enjoy pecan pie flavors but want an easier preparation with the textural contrast of cake and pudding. It can be served warm or at room temperature, allowing the pudding layer to be enjoyed in its full, luscious consistency.
When measuring flour, aerating and not packing it helps achieve the right cake texture. Depending on sweetness preference, sugar amounts in the batter and topping can be adjusted. The thick batter is easiest to spread by dolloping and gently smoothing rather than pouring. Letting it rest after baking helps to set the pudding layer for a cleaner slice and better serving experience.
Ingredients
- 1/2 cup butter melted
- 1 ¼ cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups pecans coarsely chopped
- 1 cup brown sugar packed
- 1 ½ cups water hot
Instructions
- Preheat oven to 350 F.
- Pour melted butter into a 9x13-inch baking dish. Set aside.
- In a medium bowl, whisk flour, sugar, baking powder, and salt together.
- Make a well in the center.
- Add milk and vanilla extract, and whisk until just combined. Batter will be on the thicker side.
- Add batter to pan.
- Sprinkle with brown sugar and then pecans.
- Pour hot water over the top. Do not stir.
- Bake for 30-40 minutes, or until the top looks set. You will see the pudding bubbling up in spots, and that's ok.
- Let sit 10 minutes before serving. The pudding portion will continue to thicken as it sits.
Notes
- Aerate and spoon flour when measuring to avoid a dense cake texture.
- Adjust sugar amounts to reduce sweetness if preferred; less sugar in batter and topping is acceptable.
- Because the batter is thick, drop dollops in the pan and gently spread rather than pouring it evenly.
- Allow the finished cake to rest 10 minutes before serving to let the pudding layer thicken properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 77mg | 3% |
| Potassium | 126mg | 3% |
| Sugar | 18g | 36% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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