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A dish of pecan pie pudding cake with a black spoon in it.
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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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 servings
Calories 191kcal
Author Kate @ I Heart Eating

Ingredients

  • ½ cup butter melted
  • 1 ¼ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups coarsely chopped pecans
  • 1 cup brown sugar packed
  • 1 ½ cups hot water
US Customary - Metric

Instructions

  • Preheat oven to 350 F.
  • Pour melted butter into a 9x13-inch baking dish. Set aside.
    ½ cup butter
  • In a medium bowl, whisk flour, sugar, baking powder, and salt together.
    1 ¼ cups all-purpose flour, ⅔ cup granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
  • Make a well in the center.
  • Add milk and vanilla extract, and whisk until just combined. Batter will be on the thicker side.
    ⅔ cup milk, 1 teaspoon vanilla extract
  • Add batter to pan.
  • Sprinkle with brown sugar and then pecans.
    1 cup brown sugar, 1 ½ cups coarsely chopped pecans
  • Pour hot water over the top. Do not stir.
    1 ½ cups hot water
  • 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.

Video

[adthrive-in-post-video-player video-id="6LAvoNbO" upload-date="2025-09-01" name="Pecan Pie Pudding Cake" description="Pecan pie pudding cake is a cobbler cake with that that makes its own pecan pie pudding as it bakes. This is a great Thanksgiving dessert that isn’t pie!" player-type="default" override-embed="default"]

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