Pecan Pie Pudding Cake
Pecan pie pudding cake makes its own pecan pie pudding and cake layers as it bakes. Check out the tips and step-by-step photos above the recipe.
Servings 20 servings
Calories 191kcal
Ingredients
- 1/2 cup butter melted
- 1 ¼ cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups coarsely chopped pecans
- 1 cup brown sugar packed
- 1 ½ cups hot water
Instructions
- Preheat oven to 350 F.
- Pour melted butter into a 9x13-inch baking dish. Set aside.
- In a medium bowl, whisk flour, sugar, baking powder, and salt together.
- Make a well in the center.
- Add milk and vanilla extract, and whisk until just combined. Batter will be on the thicker side.
- Add batter to pan.
- Sprinkle with brown sugar and then pecans.
- Pour hot water over the top. Do not stir.
- Bake for 30-40 minutes, or until the top looks set. You will see the pudding bubbling up in spots, and that's ok.
- Let sit 10 minutes before serving. The pudding portion will continue to thicken as it sits.
Notes
- Flour: Be sure to aerate (stir), spoon, and sweep when measuring your flour to avoid packing in extra flour.
- Milk: Anything from skim to whole milk will work.
- Water: Hot tap water is fine.
- Sweetness: If you prefer desserts on the less sweet side, you can reduce the sugar in the cake to 1/2 cup and reduce the sugar in the topping to 3/4 cup.
- Batter: Since the batter is thick, it's easier to drop dollops of batter over the bottom of the pan and then gently spread them together. It's ok if the butter shows in spots or around the edges.
- Nutritional values are estimates.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 25g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 126mg | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.7mg