Description
A comforting, self-saucing pecan pudding cake where chopped pecans float over a soft, golden cake with a gooey brown sugar sauce underneath. Best served warm with ice cream or whipped cream.
Ingredients
- ½ cup butter, melted
- 1¼ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
- 1 cup brown sugar, packed
- 1½ cups hot water
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9×13-inch baking dish and set aside.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk and vanilla extract to the dry ingredients. Stir until just combined — batter will be thick.
- Drop spoonfuls of the batter over the butter in the baking dish and gently spread into an even layer. Do not stir into the butter.
- Sprinkle the packed brown sugar evenly over the top of the batter.
- Top with the chopped pecans.
- Carefully pour the hot water over the entire dish. Do not stir.
- Bake for 30–40 minutes, or until the top is golden and the pudding bubbles up from underneath.
- Let rest for 10 minutes before serving. The sauce will thicken slightly as it cools.
- Serve warm with whipped cream or vanilla ice cream.
Notes
You can substitute walnuts or mix pecans with chocolate chips for a twist. For deeper flavor, try using dark brown sugar and adding a dash of cinnamon or nutmeg.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked (self-saucing)
- Cuisine: American