Description
Pecan Pie Pudding Cake is a delightful dessert that combines a moist, cinnamon-infused cake base with a rich, gooey pecan pie topping. This recipe offers the comforting flavors of a classic pecan pie but with the soft, pudding-like texture of a baked cake, perfect for serving warm with vanilla ice cream.
Ingredients
Scale
Cake Batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup chopped pecans
Pecan Pie Topping:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup hot water
- 2 tbsp melted butter
- ½ tsp vanilla extract
- ½ cup pecan halves
Instructions
- Preheat and prepare pan: Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish to prevent sticking and ensure even baking.
- Make the cake batter: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and cinnamon to evenly distribute the dry ingredients. Add the milk, melted butter, and vanilla extract, stirring until the batter is smooth and well combined. Gently fold in the chopped pecans to incorporate them evenly throughout the batter. Pour the batter into the prepared baking dish.
- Prepare the pecan pie topping: In a separate bowl, mix together the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract until the sugar dissolves and the mixture is smooth and uniform.
- Assemble the cake: Slowly pour the topping mixture over the batter in the baking dish without stirring. The topping will seep through the batter during baking, creating the pudding-like layer beneath the cake.
- Bake the pudding cake: Place the baking dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the pecan pie layer is bubbling, indicating the pudding underneath is fully cooked.
- Cool and serve: Allow the cake to cool slightly to set. For the best flavor and texture, serve warm with a scoop of vanilla ice cream on top to complement the rich pecan flavors.
Notes
- Do not stir the topping into the batter; it needs to naturally separate to form the pudding layer.
- You can substitute milk with almond or oat milk for a dairy-free version.
- For extra pecan flavor, toast the pecans lightly before adding them to the batter and topping.
- Serve warm for the best texture and flavor, though it can also be enjoyed at room temperature.
- Store leftovers in an airtight container in the refrigerator and reheat before serving.
