There’s something magical about desserts that come from the heart of a family kitchen. I remember the first time I smelled pecan pie pudding cake baking at my grandma’s house during the holidays. The scent of toasted pecans, brown sugar, and butter wrapped around us like a warm hug. That moment stuck with me. It’s why, even today, baking a pecan pie pudding cake feels like bottling a little bit of love and comfort.
If you love traditional pecan pie and adore gooey pudding cakes, this dessert is going to make you swoon. It’s easy to prepare, impossibly rich, and absolutely unforgettable. Whether you’re planning a cozy family dinner or a festive gathering, this cake will steal the spotlight—and maybe even some hearts.
Table of Contents
What Is Pecan Pie Pudding Cake?
Pecan pie pudding cake is the best of two beloved desserts combined into one. Imagine the buttery, nutty, caramel-like flavor of pecan pie, paired with the luscious, molten texture of a pudding cake. That’s exactly what you get here—without the hassle of making a traditional pie crust.
This dish has deep Southern roots, where pecans are celebrated like gold. Unlike a standard pecan pie, which has a structured filling, the pudding cake creates its own luscious sauce at the bottom as it bakes. It’s the kind of recipe you make once and then dream about forever.
Quick Comparison:
| Traditional Pecan Pie | Pecan Pie Pudding Cake |
|---|---|
| Needs a pie crust | No crust needed |
| Firm filling | Gooey pudding bottom |
| Structured slices | Scoopable, molten texture |
Why You’ll Love This Pecan Pie Pudding Cake Recipe
- Rich Flavor: The brown sugar and toasted pecans create a deep, buttery sweetness.
- No-Fail: Skipping the pie crust makes it simpler and less intimidating.
- Gooey Perfection: The self-saucing pudding layer is pure heaven.
- Perfect for Gatherings: It’s a guaranteed hit at any holiday table or potluck.
- Easy to Customize: Flavor twists make it your own (bourbon, chocolate, maple).
I genuinely believe everyone should have a go-to “wow” dessert that also feels like a big cozy blanket. This is mine—and maybe soon, it’ll be yours too.
Ingredients for the Perfect Pecan Pie Pudding Cake
Choosing the right ingredients makes all the difference between a good pudding cake and a show-stopping one.
Dry Ingredients
- 1 cup all-purpose flour – Provides structure.
- 2 teaspoons baking powder – Gives lift.
- 1/2 cup brown sugar – Adds a rich molasses note.
- 1/4 cup granulated sugar – Balances sweetness.
- 1/4 teaspoon salt – Enhances all the flavors.
Wet Ingredients
- 1/2 cup unsalted butter, melted – Buttery base for rich flavor.
- 1/2 cup milk (whole milk preferred) – Creates a tender crumb.
- 1 teaspoon vanilla extract – Adds warmth.
- 1 large egg – Binds everything together.
Topping
- 1 cup chopped pecans, toasted – Nutty crunch on top.
- 3/4 cup brown sugar – For a caramelized top layer.
- 1 1/4 cups boiling water – Essential for forming the pudding layer.
- Optional: 1 tablespoon bourbon or maple syrup for extra depth.
Ingredient Tips:
- Toast your pecans! It wakes up their flavor and makes the topping even more irresistible.
- Use real vanilla extract, not imitation—it makes a big difference.
- Fresh baking powder ensures the cake rises perfectly.
How to Make Pecan Pie Pudding Cake: Step-by-Step
Follow these simple steps, and you’ll be serving up gooey deliciousness in no time.
1. Prepare the Batter
- Preheat your oven to 350°F (175°C).
- Grease a deep 8×8-inch baking dish.
- In a bowl, mix flour, baking powder, brown sugar, granulated sugar, and salt.
- In another bowl, whisk together melted butter, milk, vanilla extract, and the egg.
- Gradually add wet ingredients to dry, stirring gently until combined. Don’t overmix.
2. Layer the Cake
- Pour the batter into your greased baking dish and spread it evenly.
- Sprinkle the 3/4 cup of brown sugar evenly over the top of the batter.
- Scatter the toasted chopped pecans over the brown sugar.
3. Create the Pudding
- Carefully pour the boiling water over the back of a spoon held just above the batter.
- Pour slowly and gently—this helps the water settle without disturbing the batter.
Important:
Do not stir. This water creates the pudding layer under the cake during baking.
4. Bake and Serve
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted near the edges comes out clean (center should be slightly jiggly).
- Let the cake cool for at least 10 minutes.
- Scoop out servings and make sure you get that pudding sauce from the bottom!
Pro Tips for the Best Pecan Pie Pudding Cake
- Toast your pecans: 5–7 minutes at 350°F brings out their aroma.
- Use boiling, not just hot, water to guarantee proper pudding formation.
- Deep baking dish recommended: The pudding bubbles up!
- Serve warm: That’s when the pudding is at its gooiest and best.
- Vanilla ice cream is magic when served on top.
Variations on Pecan Pie Pudding Cake
Pecan pie pudding cake is dreamy on its own, but here’s how you can remix it:
- Bourbon Pecan Pudding Cake: Stir 1 tablespoon of bourbon into the batter.
- Chocolate Pecan Pudding Cake: Sprinkle mini chocolate chips over the batter before baking.
- Maple Pecan Pudding Cake: Swap 1/4 of the brown sugar with pure maple syrup.
- Gluten-Free Pudding Cake: Use a 1-to-1 gluten-free flour substitute.
Fun Tip:
Add a pinch of cinnamon or nutmeg to the batter for extra cozy flavor.
Storage and Reheating Tips
- Storage: Cover leftovers tightly and refrigerate for up to 5 days.
- Reheating: Warm individual servings in the microwave for about 30 seconds.
- Freezing: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and reheat slowly in a 300°F oven.
Personal Tip:
If you add a little splash of milk before microwaving, it keeps the cake extra moist!
What to Serve with Pecan Pie Pudding Cake
The richness of pecan pie pudding cake pairs beautifully with lighter or creamy sides:
- Vanilla ice cream (melts into the warm pudding…so good)
- Fresh whipped cream with a touch of cinnamon
- Caramel drizzle for extra indulgence
- Spiced chai or coffee to balance the sweetness
- Fresh raspberries or strawberries for a refreshing contrast
FAQ About Pecan Pie Pudding Cake
Can I make pecan pie pudding cake ahead of time?
Yes! You can bake it a day in advance. Just reheat it gently in the oven before serving to revive the gooey pudding layer.
Why do I pour hot water over the pecan pie pudding cake before baking?
The boiling water reacts with the sugars and batter to create a self-saucing pudding layer underneath the cake. It’s the key to that gooey magic!
Can I use other nuts instead of pecans?
Definitely. Walnuts work well too, but pecans deliver the classic buttery richness that makes this dessert so beloved.
How do I know when pecan pie pudding cake is done baking?
The edges will look set and golden, but the center should still jiggle slightly. Don’t overbake—it continues to set as it cools!
Conclusion: Make This Pecan Pie Pudding Cake and Win Dessert Time
If you’ve been searching for a dessert that’s warm, rich, and downright cozy, pecan pie pudding cake is it. It’s everything wonderful about pecan pie without the fuss of a crust—and with the bonus of a molten, gooey pudding layer underneath.
The first time I served this at Thanksgiving, the entire family abandoned the pumpkin pie in favor of this gem. I promise you, once you bring pecan pie pudding cake into your kitchen, it’ll become part of your sweetest traditions too.
Go ahead, preheat that oven. Your new favorite dessert is waiting.
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Pecan Pie Pudding Cake: A Gooey, Irresistible Southern Classic
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Pecan Pie Pudding Cake is a rich, self-saucing dessert that combines the gooey goodness of a pecan pie with the fluffy comfort of a warm cake. Perfect for cozy gatherings or whenever you crave something decadent!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup milk (whole milk preferred)
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- 1 cup chopped pecans, toasted
- ¾ cup brown sugar
- 1¼ cups boiling water
- Optional: 1 tablespoon bourbon or maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together flour, baking powder, brown sugar, granulated sugar, and salt.
- In a separate bowl, combine melted butter, milk, vanilla extract, and egg. Stir the wet ingredients into the dry ingredients until just combined.
- Spread the batter evenly into the prepared baking dish.
- Sprinkle toasted pecans and brown sugar evenly over the batter.
- Carefully pour the boiling water over the entire mixture. Do not stir.
- Bake for 35–40 minutes, until the cake is golden and a pudding-like sauce has formed underneath.
- Let cool slightly before serving. Spoon the sauce from the bottom over each serving. Optional: Drizzle with extra bourbon or maple syrup.
Notes
- Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
- Place a baking sheet under the dish while baking to catch any potential drips.
- Delicious served warm with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 38g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Pecan Pie Pudding Cake, Easy Pecan Dessert, Self-Saucing Pecan Cake, Pudding Cake Recipe, Cozy Fall Desserts
