Pecan Pie Pudding Cake is a magical dessert that transforms in the oven, creating its own warm sauce beneath a tender cake layer. This Southern-inspired treat captures all the beloved flavors of pecan pie but in a more approachable, spoonable format. The combination of buttery cake, crunchy pecans, and gooey pudding makes this dessert irresistibly comforting.

Why You’ll Love This Recipe

• It’s a self-saucing cake that creates its own caramel-like pudding as it bakes
• Uses simple pantry ingredients you likely already have on hand
• Requires minimal equipment and preparation—just mix, pour, and bake
• Delivers the beloved flavors of pecan pie with much less effort
• Perfect for both casual family desserts and special occasions

Ingredients

• Butter: Use unsalted butter for the best control over saltiness in the recipe. The melted butter creates a rich foundation for the cake.
• All-Purpose Flour: Standard all-purpose flour works best here, providing the right structure for the cake layer.
• Granulated Sugar: Provides sweetness for the cake portion while helping achieve a tender crumb.
• Baking Powder: This leavening agent helps the cake rise properly during baking.
• Salt: Enhances all the flavors and balances the sweetness in the dessert.
• Milk: Whole milk is preferred for richness, but 2% will also work well.
• Vanilla Extract: Use pure vanilla extract rather than imitation for the best flavor.
• Pecans: Fresh pecans make a significant difference—choose plump, fragrant nuts and chop them coarsely for texture.
• Brown Sugar: Dark brown sugar provides a deeper molasses flavor, but light brown sugar works perfectly too.
• Hot Water: The hot water creates the magic in this recipe, transforming part of the mixture into pudding during baking.

Variations

Chocolate Pecan Pudding Cake (H3)

Add 1/4 cup of cocoa powder to the flour mixture and sprinkle chocolate chips along with the pecans for a rich chocolate version that pairs beautifully with the nutty flavor.

Bourbon Pecan Pudding Cake (H3)

Replace a tablespoon of the hot water with bourbon and add a teaspoon of bourbon to the cake batter for a sophisticated adult dessert with warm, oaky notes that complement the pecans.

Maple Pecan Pudding Cake (H3)

Substitute pure maple syrup for half of the granulated sugar in the cake batter and add a splash of maple extract for a distinctly fall-inspired variation that enhances the natural affinity between maple and pecans.

How to Make the Recipe

Step 1: Prepare the Baking Dish (H3)

Preheat your oven to 350°F to ensure it’s fully heated before baking. Pour the melted butter directly into a 9×13-inch baking dish, tilting the dish to ensure even coverage. The butter serves as both a flavor component and prevents sticking.

Step 2: Make the Cake Batter (H3)

In a medium bowl, thoroughly whisk together the flour, granulated sugar, baking powder, and salt until well combined. Create a well in the center and pour in the milk and vanilla extract. Whisk carefully just until combined—overmixing can make the cake tough. The batter will be somewhat thick, resembling a drop biscuit consistency.

Step 3: Assemble and Bake (H3)

Spread the cake batter evenly over the melted butter in the baking dish. Don’t worry if it doesn’t cover everything perfectly—it will spread during baking. Sprinkle the brown sugar evenly over the batter, followed by an even layer of chopped pecans. Carefully pour hot water over everything, making sure to distribute it evenly. The water should cover most of the surface. DO NOT STIR—this is crucial for creating the pudding effect. Bake for 30-40 minutes until the top looks set with the pudding bubbling around the edges.

Tips for Making the Recipe

• Make sure your water is truly hot (just under boiling) to properly activate the pudding-forming reaction
• Allow the cake to rest for the full 10 minutes after baking—this time is essential for the pudding to thicken properly
• For extra flavor, toast the pecans in a dry skillet for 3-5 minutes before adding them to the cake
• The cake layer should be golden brown on top—if it’s browning too quickly, tent with foil
• Use room temperature milk for the cake batter to avoid re-solidifying the melted butter
• When checking for doneness, remember that the pudding underneath will still be liquid—you’re looking for a set cake layer on top

How to Serve

Serve this Pecan Pie Pudding Cake warm, about 10-15 minutes after removing from the oven, when the pudding has slightly thickened but is still deliciously warm. Scoop portions with a serving spoon to capture both the cake and pudding layers. For an extra indulgent treat, top with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream, allowing them to melt slightly into the warm dessert. This cake pairs wonderfully with coffee, hot tea, or a small glass of bourbon for adults.

Make Ahead

While this dessert is best enjoyed freshly made, you can prepare components ahead of time. Measure and mix the dry ingredients up to 3 days in advance, storing in an airtight container. Chop the pecans up to a week ahead and store in the refrigerator to maintain freshness. The completed dessert can be covered and refrigerated for up to 3 days—reheat individual portions in the microwave for 20-30 seconds or warm the entire dish in a 300°F oven for about 15 minutes until heated through.

FAQs

Why didn’t my pudding layer form properly? (H3)

The pudding layer depends on the hot water creating a specific reaction with the other ingredients. Ensure your water is very hot, that you pour it evenly over the entire surface, and most importantly, don’t stir after adding the water. Also, check that your oven temperature is accurate, as proper heat is essential for the transformation.

Can I use different nuts in this recipe? (H3)

Absolutely! While pecans create the classic pecan pie flavor, walnuts make an excellent substitute. You could also try a combination of nuts like pecans, walnuts, and hazelnuts for complexity. Just ensure they’re chopped to a similar size for even cooking.

How do I know when the cake is done baking? (H3)

The cake portion on top should appear set and golden brown, while the pudding underneath will still be bubbling around the edges. If you insert a toothpick, the cake portion should come out clean, but the bottom will still be pudding-like, so the typical cake-testing method isn’t reliable here.

Can I make this recipe gluten-free? (H3)

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum to provide structure. The texture may be slightly different, but the self-saucing pudding effect should still work beautifully.

Conclusion

This Pecan Pie Pudding Cake brings together the best elements of two beloved desserts—the warm, nutty flavor of pecan pie and the comfort of a self-saucing pudding cake. With minimal effort and basic ingredients, you’ll create a showstopping dessert that’s sure to become a family favorite. The magic happens in the oven as the cake rises to the top while creating a luscious pudding sauce below. Whether for a weeknight treat or a holiday gathering, this dessert offers impressive results with very little fuss—the perfect recipe to have in your collection!

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