Looking for a rich, cozy, and easy dessert that combines the best parts of pecan pie and a gooey cake? Meet the pecan pie pudding cake—a decadent, self-saucing dessert that forms its own caramel-like pudding as it bakes. It’s a Southern-inspired classic that’s perfect for Thanksgiving, fall gatherings, or any time you crave something sweet, nutty, and warm from the oven.

This comforting dessert is a hybrid of pecan pie and cobbler cake. It gives you all the toasty, brown sugar flavor of a traditional pecan pie without the work of rolling out a crust. Want to understand the roots of pecan pie itself? Check out this brief history of pecan pie for a taste of how this Southern staple came to be.

Unlike traditional pies or cakes, this recipe uses a self-saucing technique—where hot water is poured over the batter, forming a rich pudding on the bottom as it bakes. For a deeper dive into how pudding cakes work and why they’re magic in a pan, this King Arthur guide to pudding cakes is a must-read.

What Is a Pudding Cake?

A pudding cake is a delightful dessert that combines the textures of moist cake and gooey pudding. As it bakes, the liquid ingredients separate: the cake rises to the top while the bottom forms a thick, sweet sauce. The result? A two-layered dessert that’s indulgent yet surprisingly easy to make.

This version adds a pecan pie twist, making it extra special with brown sugar, chopped pecans, and a buttery finish that mimics that classic pie flavor.

Why You’ll Love This Recipe

No crust needed: skip the pie dough and make everything in one bowl and one pan.
Gooey, rich layers: it practically sauces itself in the oven.
Perfect for fall and winter: warm, nutty flavors and cozy textures.
Customizable: you can tweak the sweetness or spice it up.

Ingredients You’ll Need

Each ingredient in pecan pie pudding cake plays a specific role in achieving the right taste and texture:

Butter: for a rich base and buttery flavor.
All-purpose flour: forms the structure of the cake layer.
Granulated sugar & brown sugar: sweetens both the batter and the pudding.
Baking powder: helps the cake rise.
Salt: balances the sweetness.
Milk: adds moisture; any kind works, from skim to whole.
Vanilla extract: enhances flavor.
Chopped pecans: give the dessert its signature crunch and nutty profile.
Hot water: key for creating the pudding layer.

Want perfectly toasty pecans? Learn how to toast them the right way using this toasting guide from Simply Recipes.

Tools You’ll Need

9×13-inch baking dish
Mixing bowls
Whisk
Measuring cups and spoons
Spoon or offset spatula

Step-by-Step Instructions

Preheat oven to 350°F.
Pour melted butter into a 9×13-inch baking dish.
Whisk together dry ingredients: flour, sugar, baking powder, and salt.
Add milk and vanilla to form a thick batter.
Dollop the batter over the melted butter and gently spread it.
Top with brown sugar and chopped pecans.
Pour hot water evenly over the top. Do not stir.
Bake for 30–40 minutes, until the top looks set and the pudding is bubbling up from underneath.
Let it rest for 10 minutes before serving to thicken the pudding layer.

Tips for Success

Too thick batter? Add a splash of milk to loosen it.
Don’t overmix. Stir until just combined.
Do not stir in the water! This step is essential to form the pudding layer.
Check doneness by gently pressing the top—it should be springy, with bubbling around the edges.

Creative Variations

You can easily make this pecan pie pudding cake your own:

Add a splash of bourbon to the batter for warmth.
Sprinkle in mini chocolate chips for extra indulgence.
Replace some brown sugar with maple syrup.
Make it vegan by using plant-based milk and butter.
Use gluten-free flour if needed.

How to Serve It

Serve your pecan pie pudding cake:

Warm, with a scoop of vanilla ice cream
Topped with a dollop of whipped cream
With a drizzle of maple syrup or caramel sauce

Storage & Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 20–30 seconds.
You can also serve it cold—it’s still delicious!

Nutrition Information (Per Serving)

Calories: ~190
Carbs: 25g
Sugars: 18g
Fat: 10g
Protein: 1g

To reduce the sugar, cut back the granulated sugar in the batter and reduce brown sugar in the topping.

Homemade vs Store-Bought

Why make it from scratch?

Control the sweetness and ingredients
Avoid preservatives and artificial flavors
Customize to your liking
Freshly toasted pecans taste better

Pecan Pie Pudding Cake vs Traditional Pecan Pie

Feature	Pudding Cake	Traditional Pie
Texture	Gooey + cake	Custard
Prep Time	~10 mins	~45 mins
Crust	No	Yes
Easier to Make	✅	❌

The pudding cake is a quicker, more beginner-friendly alternative with the same flavor payoff.

FAQs

What is the difference between pecan pie and pecan pie pudding cake?
The pudding cake includes a cake layer and a sauce layer that form as it bakes. A traditional pecan pie is set with eggs and corn syrup in a crust.

Can you make pecan pudding cake ahead of time?
Yes! Bake, cool, then refrigerate. Reheat before serving for best texture.

Does pudding cake need to be refrigerated?
Yes, especially because of the moist pudding layer. Store covered in the fridge.

Can I use other nuts instead of pecans?
Yes. Try walnuts, hazelnuts, or almonds—though flavor and texture will vary.

Is a pudding cake the same as a cobbler?
They’re similar in baking style, but a pudding cake creates a self-saucing layer, while cobblers usually don’t.

More Fall Dessert Inspiration

Love this recipe? Pair it with Homemade Pumpkin Chai Cinnamon Rolls for the ultimate autumn brunch or dessert bar. The spicy chai flavor contrasts beautifully with the caramel richness of the pudding cake.

Final Thoughts

This pecan pie pudding cake is an irresistible twist on a Southern favorite. With its gooey, nutty layers and comforting flavors, it’s bound to become a staple in your dessert rotation. Whether you’re baking for a crowd or indulging solo, it delivers all the pecan pie joy—without the fuss.