Irresistible Pecan Pie Pudding Cake Recipe

Name: Irresistible Pecan Pie Pudding Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Granulated sugar; Brown sugar; Fresh pecans; Unsalted butter; Large eggs; Pure vanilla extract; All-purpose flour; Whole milk; Baking powder; Salt

Posted on March 19, 2025

Catch the aroma of warm caramelized pecans and buttery goodness wafting through your kitchen as you make this delightful Pecan Pie Pudding Cake. It’s like your favorite Thanksgiving dessert had a delicious baby with a cozy pudding that just wants to snuggle on your plate.

I remember the first time I made this dish. My family gathered around the table for Sunday dinner when suddenly, my cousin dropped his fork in awe of the gooey deliciousness before him. Let me tell you, that moment alone was worth every bit of flour I spilled in my kitchen.

Why You'll Love This Recipe

This Pecan Pie Pudding Cake is incredibly easy to whip up even if you’re a novice baker
The layers of creamy pudding and crunchy pecans create an irresistible flavor explosion
Visually stunning with its golden-brown top, it will be the star of your dessert table
Perfect for holidays or just when you need a sweet pick-me-up after a long day!

I once made this dish for a family reunion and my aunt declared it “the best thing since sliced bread.” Trust me, that’s high praise coming from her!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Granulated Sugar: This adds sweetness. Don’t skip it unless you want a less-than-sweet experience.
Brown Sugar: For that deep caramel flavor and moist texture; make sure it’s packed tightly.
Pecans: Choose fresh pecans; they should smell nutty and earthy—no stale nuts here!
Butter: Use unsalted butter for precise control over saltiness; melted adds richness.
Eggs: They help bind everything together; use large eggs for consistency.
Vanilla Extract: Pure vanilla extract is preferred for maximum flavor—skip the imitation stuff!
All-Purpose Flour: This provides structure; sift it to avoid lumps in your batter.
Milk: Whole milk yields creaminess; you can substitute with almond or oat milk if needed.
Baking Powder: This leavening agent lifts the cake; ensure it’s fresh for best results.
Salt: A pinch enhances all other flavors; don’t overlook it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish well. The anticipation builds as you prepare your kitchen for this mouthwatering treat.

Melt the Butter: In a microwave-safe bowl, melt ½ cup of butter until fully liquid. The rich aroma will fill your kitchen with warmth.

Create Your Batter Mix: In another bowl, combine granulated sugar, brown sugar, flour, baking powder, and salt. Whisk until there are no lumps—your arms will thank you later!

Add Eggs and Milk : Beat in two large eggs followed by 1 cup of milk. Stir until smooth—think creamy clouds floating in your bowl.

Incorporate Vanilla and Butter : Gently mix in the melted butter and pure vanilla extract. The scent will sweep you off your feet—it’s like magic happening right before your eyes!

Add Pecans : Fold in those glorious chopped pecans gently so they distribute evenly throughout the batter—you want every bite to be delectable.

Bake It Up : Pour the batter into your prepared pan and bake for about 40-45 minutes until golden brown on top. Keep an eye on it; every oven is different!

Let cool slightly before serving so that all those gooey layers can set just right—trust me; patience is key here!

Enjoy every luscious bite of this dreamy Pecan Pie Pudding Cake! You may find yourself making it again… and again… because who can resist such goodness?

You Must Know

This Pecan Pie Pudding Cake is a delightful twist on traditional pecan pie, blending creamy pudding with a cake-like texture
The rich aroma of caramelized pecans will fill your kitchen, making it hard to resist
Perfect for gatherings or cozy nights in

Perfecting the Cooking Process

Start by mixing your dry ingredients first, then add in the wet ones gradually. Bake until golden and bubbly, ensuring the pudding layer is set but not overcooked for that perfect texture.

Add Your Touch

Feel free to swap out pecans for walnuts or add chocolate chips for extra indulgence. A dash of cinnamon can also elevate the flavor profile beautifully.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to maintain its creamy texture without drying it out.

Chef's Helpful Tips

Use fresh ingredients for the best flavor; stale nuts can ruin this decadent dessert
When mixing, avoid overbeating to keep the cake light and fluffy
Lastly, serve warm with a scoop of vanilla ice cream for an indulgent treat!

Sometimes my family has been known to “fight” over the last slice of this Pecan Pie Pudding Cake; it’s just that good! Their smiles and satisfied nods make every effort worth it.

FAQ

Can I use other nuts in this recipe?

Yes, walnuts or almonds can be great substitutes for pecans in this dish.

How long does Pecan Pie Pudding Cake last?

Stored properly, this cake can last up to three days in the refrigerator.

Can I make this dessert ahead of time?

Absolutely! Prepare it a day ahead and refrigerate before serving for enhanced flavors.