If you’re dreaming of something irresistibly gooey, nutty, and honestly flat-out delicious, Pecan Pie Pudding Cake is about to make your taste buds deliriously happy. It brings together the cozy spiced flavors of pecan pie with a tender, cake-like texture and an oozy pudding layer that forms all by itself in the oven—no magic required, but it’ll sure taste like it! Perfect for sharing with your favorite people, this dessert is warm, comforting, and decadent enough to steal the spotlight at any gathering.
Ingredients You’ll Need
Every ingredient in Pecan Pie Pudding Cake works its own little miracle, and the best part is, there’s nothing fancy here. These pantry-friendly staples combine to create gooey magic, rich flavor, and that signature Southern charm.
- All-purpose flour: Provides the essential structure for the cake and keeps the crumb soft yet sturdy.
- Brown sugar (divided): Brings deep caramel notes and a hint of molasses—use it in both the batter and the pudding topping.
- Baking powder: Ensures your cake rises up fluffy and light during baking.
- Salt: Just a pinch wakes up all the other flavors and balances the sweetness.
- Milk: Adds needed moisture for a tender, dreamy crumb.
- Melted butter: Infuses rich flavor and a silky texture throughout the cake.
- Vanilla extract: Adds lovely warmth and compliments the pecans beautifully.
- Chopped pecans: The star of the show! These bring that unmistakable crunch and nutty flavor reminiscent of classic pecan pie.
- Brown sugar (for topping): This second addition creates the luscious pudding layer beneath the cake.
- Hot water: The secret ingredient for that gooey, self-saucing magic—don’t skip this step!
How to Make Pecan Pie Pudding Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your Pecan Pie Pudding Cake bakes up evenly. Lightly grease a 9×9-inch baking dish so nothing sticks and the cake can easily be served in generous, gooey scoops.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, 3/4 cup brown sugar, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt, giving your cake an even rise and preventing any salty or bitter spots.
Step 3: Combine Wet Ingredients
Add the milk, melted butter, and vanilla extract to the bowl. Stir everything together until you have a thick, smooth batter—just don’t overmix, as you want the cake to stay tender.
Step 4: Add Pecans
Fold in the chopped pecans lovingly at this stage. Their rich, toasty flavor will weave throughout the entire Pecan Pie Pudding Cake, giving every bite a bit of crackly, nutty goodness.
Step 5: Batter and Brown Sugar Topping
Spoon the batter into your prepared dish and smooth the top. Sprinkle the remaining 3/4 cup brown sugar all over the surface of the batter. Don’t stir—this layer is going to transform into gooey pudding underneath.
Step 6: Add Hot Water
Gently pour the hot water over everything. It may look like a lot of liquid but trust the process. The water melts the sugar to create a lush, syrupy pudding while the cake bakes above it.
Step 7: Bake and Cool
Bake for 35–40 minutes, or until the top is golden brown and you see bubbly, caramel edges. The cake rises to the top, and a glorious pudding forms below. Let it cool just a bit to allow the pudding to thicken—but don’t wait too long; it’s meant to be served warm!
How to Serve Pecan Pie Pudding Cake
Garnishes
This dessert shines all on its own, but a scoop of creamy vanilla ice cream or a generous dollop of whipped cream on top turns Pecan Pie Pudding Cake into pure luxury. Sprinkle a few extra toasted pecans over each serving for added crunch and a polished presentation.
Side Dishes
Pecan Pie Pudding Cake makes a statement solo, but if you’re creating a dessert spread, pair with fresh berries, a light fruit salad, or a crisp glass of cold milk to balance out its rich, gooey sweetness. Coffee or bourbon-spiked eggnog also make playful pairings during the holidays.
Creative Ways to Present
You can bake individual portions in oven-safe ramekins for an elegant touch, or serve straight from the baking dish family-style with a big serving spoon for rustic, old-fashioned coziness. For something extra special, try layering spoonfuls of the warm cake and pudding in clear glasses or jars for a playful trifle effect.
Make Ahead and Storage
Storing Leftovers
Have some leftovers? Cover the dish tightly or transfer servings to an airtight container and refrigerate for up to 3 days. The pudding may thicken a bit more as it chills, but the flavors only get richer.
Freezing
If you want to save Pecan Pie Pudding Cake for later, you can freeze individual portions. Let the cake cool completely, wrap it well, and store in freezer-safe containers for up to a month. Thaw overnight in the fridge before reheating.
Reheating
To bring back that freshly-baked magic, reheat individual servings gently in the microwave for 30–45 seconds, or warm larger portions in a low oven (covered) until heated through. Add a splash of milk if the pudding looks very thick, and serve warm for best results.
FAQs
Can I use walnuts instead of pecans?
Absolutely! While pecans give that classic Southern flavor, walnuts work just as well and add their own earthy, slightly bitter twist. Just be sure to chop them so you still get crisp bites throughout your Pecan Pie Pudding Cake.
Why do I pour hot water on top—isn’t that strange?
It might feel odd, but pouring hot water over the batter is what creates the magic pudding layer underneath as the cake bakes. The water interacts with the brown sugar topping to form a caramel sauce while the cake gently puffs up above it.
Can I make Pecan Pie Pudding Cake in advance?
You can bake it a day ahead and refrigerate, but this dessert is at its absolute gooey best fresh from the oven. Just reheat gently before serving to bring back the perfect texture.
Is this recipe gluten-free?
As written, Pecan Pie Pudding Cake uses all-purpose flour, so it isn’t gluten-free. However, you can try substituting a 1:1 gluten-free baking flour blend—just know that texture may vary slightly, but it should still be delicious!
Can I double the recipe for a party?
Yes! Simply double all ingredients and bake in a 9×13-inch dish. You may need to add a few extra minutes to the baking time, so keep an eye on it and look for that bubbling, golden-brown top.
Final Thoughts
If you’re ready for a truly soul-satisfying dessert, don’t wait another minute to try this Pecan Pie Pudding Cake. It’s the kind of recipe you’ll come back to time and again—especially when you want something comforting, nostalgic, and guaranteed to impress. Whip it up, grab some friends, and enjoy every gooey bite!
Print
Pecan Pie Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, gooey goodness of this Pecan Pie Pudding Cake. A delectable dessert that combines the best of pecan pie and pudding into one irresistible treat.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup chopped pecans
- 3/4 cup brown sugar (for topping)
- 1 1/2 cups hot water
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk flour, 3/4 cup brown sugar, baking powder, and salt.
- Add Wet Ingredients: Mix in milk, melted butter, and vanilla extract to form a thick batter.
- Combine and Bake: Fold in pecans, spread batter in dish, sprinkle brown sugar on top, pour hot water over. Bake for 35–40 minutes until golden and bubbly.
- Cool and Serve: Let it cool slightly. The cake will rise to the top, creating a gooey pudding layer underneath.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- Substitute walnuts for pecans if desired.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
