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
Scale
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
