Description
This Pecan Pie Pudding Cake is warm, gooey, and packed with caramelized pecans! A rich, self-saucing dessert perfect for any occasion!
Ingredients
Scale
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 Topping:
- 1 cup (200g) brown sugar, packed
- ½ cup (120ml) hot water
- ½ cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- ¾ cup (90g) chopped pecans
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 large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared baking dish and spread evenly.
3. Prepare the Pecan Pie Topping
- In a separate bowl, whisk together brown sugar, hot water, heavy cream, and vanilla extract until dissolved.
- Gently pour the mixture over the cake batter (do not stir).
- Sprinkle chopped pecans evenly over the top.
4. Bake the Cake
- Bake for 35-40 minutes, or until the cake is golden brown on top and bubbling around the edges.
- The cake will rise to the top while the rich pecan caramel sauce forms underneath.
5. Serve & Enjoy!
- Let the cake cool for 5-10 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence!
Notes
✔ Pour the topping gently – It will sink as it bakes, creating the gooey sauce.
✔ Use fresh, toasted pecans – Enhances the nutty flavor.
✔ Don’t overbake – The sauce should be thick but still gooey.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 8
- Calories: 350