This Pecan Pie Pudding Cake is the perfect blend of warm, gooey pecan pie filling and soft, buttery cake. As it bakes, the cake rises to the top while a rich caramel sauce forms underneath, creating a self-saucing dessert that’s pure comfort food!
The best part? No pie crust required, and it’s easy to make in one dish!
Ingredients for Pecan Pie Pudding Cake
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
the Pecan Pie Topping:
- 1 cup (200g) packed brown sugar
- ¾ cup (90g) chopped pecans
- ½ teaspoon cinnamon (optional)
- 1 ½ cups (360ml) hot water
- ½ teaspoon vanilla extract
Kitchen Equipment Needed
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Spatula
Step-by-Step Instructions
1. Preheat & Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with butter or non-stick spray.
2. Make the Cake Batter
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
3. Add the Pecan Pie Topping
- Sprinkle brown sugar, pecans, and cinnamon evenly over the cake batter.
- In a measuring cup, mix hot water and vanilla extract, then gently pour over the cake batter—do not stir!
4. Bake Until Golden & Bubbling
- Bake for 35-40 minutes, until the cake is golden brown on top and bubbling around the edges.
- The cake will rise while a caramel pecan sauce forms underneath.
5. Serve & Enjoy!
- Let cool for 5-10 minutes before serving.
- Scoop into bowls and serve warm with vanilla ice cream or whipped cream!
Expert Tips for the Best Pecan Pie Pudding Cake
Pour the hot water carefully – This helps create the gooey caramel sauce.
Use fresh, toasted pecans – Enhances the nutty flavor.
Don’t overbake – The sauce should remain gooey underneath the cake.
Common Mistakes to Avoid
Stirring the layers together – This prevents the pudding effect.
Using cold water instead of hot – The sugar won’t dissolve properly.
Skipping the resting time – Letting it sit helps the sauce thicken.
Serving and Presentation Ideas
- Drizzle with caramel sauce for extra indulgence.
- Pair with a scoop of butter pecan ice cream.
- Top with crushed pecans and powdered sugar for a fancy touch.
How to Store & Make Ahead
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Oven: Bake at 300°F (150°C) for 10 minutes.
- Microwave: Heat in 30-second intervals until warm.
Freezing:
- Freeze in an airtight container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Variations and Substitutions
- Make it gluten-free – Use a 1:1 gluten-free flour blend.
- Try different nuts – Walnuts or almonds work well.
- Add a bourbon twist – Mix 1 tablespoon bourbon into the topping for extra depth.
What to Serve with Pecan Pie Pudding Cake
- A hot cup of coffee or chai tea
- Homemade whipped cream or vanilla custard
- A drizzle of maple syrup for extra warmth
Frequently Asked Questions (FAQ)
Can I use light brown sugar instead of dark?
Yes! Dark brown sugar gives a richer caramel flavor, but light brown sugar works too.
Can I make this in a larger pan?
Yes! Double the ingredients and use a 9×13-inch baking dish.
Why is my cake too runny?
It may need 5 more minutes in the oven to thicken the sauce.
Conclusion
This Pecan Pie Pudding Cake is rich, gooey, and packed with buttery caramelized pecans, making it the ultimate cozy dessert! With a soft cake layer on top and a deliciously sweet sauce underneath, it’s perfect for holiday gatherings, potlucks, or a comforting homemade treat.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more indulgent dessert recipes!
Calories Per Serving
Approximate Calories: 360 kcal per serving (based on 8 servings).
Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 8
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Pecan Pie Pudding Cake – Gooey, Buttery & Irresistible!
- Total Time: 50
- Yield: 8 1x
Description
This Pecan Pie Pudding Cake is warm, gooey, and packed with caramelized pecans! A rich, self-saucing dessert perfect for any occasion!
Ingredients
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120ml) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup (200g) packed brown sugar
- ¾ cup (90g) chopped pecans
- ½ teaspoon cinnamon (optional)
- 1 ½ cups (360ml) hot water
- ½ teaspoon vanilla extract
Instructions
1. Preheat & Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with butter or non-stick spray.
2. Make the Cake Batter
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
3. Add the Pecan Pie Topping
- Sprinkle brown sugar, pecans, and cinnamon evenly over the cake batter.
- In a measuring cup, mix hot water and vanilla extract, then gently pour over the cake batter—do not stir!
4. Bake Until Golden & Bubbling
- Bake for 35-40 minutes, until the cake is golden brown on top and bubbling around the edges.
- The cake will rise while a caramel pecan sauce forms underneath.
5. Serve & Enjoy!
- Let cool for 5-10 minutes before serving.
- Scoop into bowls and serve warm with vanilla ice cream or whipped cream!
Notes
✔ Pour the hot water carefully – This helps create the gooey caramel sauce.
✔ Use fresh, toasted pecans – Enhances the nutty flavor.
✔ Don’t overbake – The sauce should remain gooey underneath the cake.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 8
- Calories: 360
