If you’re in the mood for pure comfort wrapped in Southern charm, this Pecan Pie Pudding Cake is about to become your new go-to treat. Imagine the flavors of classic pecan pie—caramelized nuts, warm brown sugar, a hint of vanilla—tucked into a single-pan dessert that magically creates its own gooey pudding sauce while baking. Each spoonful is like digging into the best parts of pie and cake combined, making it perfect for cozy nights or impressing guests with minimal effort.

Pecan Pie Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dessert is just how approachable and pantry-friendly the ingredient list is. Each element adds its own special touch, working together to create that signature pecan pie pudding cake flavor and those irresistible textures.

All-purpose flour: Gives the cake its tender, fluffy structure and helps absorb the flavorful pudding sauce underneath.
Baking powder: Ensures a light, airy rise for that perfect cake crumb.
Salt: Just a pinch intensifies the sweet flavors and balances the overall taste.
Brown sugar: Both rich and molasses-sweet, it deeply flavors the cake and adds color and moisture.
Pecans (chopped): The signature nut! They roast up beautifully and add that classic Southern crunch.
Milk: Moistens the batter and helps everything blend into a velvety cake.
Melted butter: Adds richness and unbeatable, homestyle flavor.
Vanilla extract: One teaspoon is all you need for fragrant, bakery-style aroma.
Brown sugar (for topping): This creates the caramel-like sauce as it bakes with the hot water.
Hot water: The secret to the magic! It seeps through the topping, forming the luscious pudding below the cake.
Cinnamon: Adds warmth and makes the whole kitchen smell like fall.
Pecans (for topping): Ups the texture and nutty punch in every bite.

How to Make Pecan Pie Pudding Cake

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish—this will help the pudding cake release more easily and keep cleanup stress-free later on.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar until well blended. This step ensures the baking powder is evenly distributed, guaranteeing a nice, even rise to your pecan pie pudding cake.

Step 3: Add the Pecans

Gently stir the chopped pecans into the flour mixture. This coats them in flour, helping prevent them from sinking straight to the bottom during baking and evenly dispersing their toasty flavor throughout every bite.

Step 4: Bring It All Together

Pour in the milk, melted butter, and vanilla extract. Stir just until the batter is combined and no large streaks of flour remain. Don’t overmix—gentle stirring keeps the cake tender and light!

Step 5: Spread the Batter

Spoon the batter into your prepared dish, smoothing it out to the edges with a spatula. It might look a little thin, but trust the process!

Step 6: The Magical Topping

In a separate bowl, stir together the brown sugar, cinnamon, and the last portion of chopped pecans for the topping. Sprinkle this mixture evenly over the entire batter, creating a sweet-spiced layer that will slowly melt into pudding as it bakes.

Step 7: Add Hot Water—Don’t Stir!

Slowly pour the hot water over everything in the dish. This is what brings the pudding part of your pecan pie pudding cake to life! Resist the urge to stir—just pour, watch it spread, and marvel at the magic to come.

Step 8: Bake to Perfection

Place the dish in your preheated oven. Bake for about 35 to 40 minutes, until the top is golden and springy, and you can see luscious, bubbling pudding peeking underneath. The transformation really happens in the last few minutes!

Step 9: Let It Rest (Briefly!)

Remove from the oven and let the cake cool for 10 to 15 minutes. This lets the pudding set just enough, so you can scoop up beautiful layers of fluffy cake and silky sauce in each serving.

How to Serve Pecan Pie Pudding Cake

Garnishes

A scoop of creamy vanilla ice cream or a generous dollop of whipped cream on top melts beautifully over the warm cake, lifting each spoonful into dessert heaven. For an even more decadent touch, a little drizzle of caramel sauce and a few extra toasted pecans make your pecan pie pudding cake look and taste unbelievably special.

Side Dishes

While this dessert is perfectly satisfying on its own, serving it after a simple Southern-inspired meal—think roasted chicken, collard greens, or even a bowl of chili—makes for a comforting, well-rounded dining experience. The sweet warmth of the pudding cake balances out any savory main beautifully.

Creative Ways to Present

Try making individual portions by dividing the batter and toppings among ramekins for a dinner party-worthy wow factor. Or serve your pecan pie pudding cake family-style, with a big spoon for guests to scoop right from the pan at the table. For extra flair, sprinkle each serving with a tiny pinch of cinnamon or edible gold leaf for a touch of elegance.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though that’s a big “if”), simply cover the cooled dish tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days. The cake will absorb a little more of the pudding layer as it sits, making for a different but equally delicious texture the next day.

Freezing

Pecan pie pudding cake can be frozen, though the texture of the pudding may change slightly upon thawing. Cool completely, then wrap individual servings tightly in foil or transfer to a freezer-safe container. Freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat single servings in the microwave for 30 seconds at a time until warmed through, or pop the baking dish (covered loosely with foil) into a 300°F oven for 10 to 15 minutes. Add a small splash of milk or water if needed to keep things creamy and moist.

FAQs

Can I use other nuts instead of pecans?

Absolutely! While pecans create that signature flavor, walnuts or even hazelnuts work well here. Just be sure to chop them roughly to mimic the crunchy texture of traditional pecan pie pudding cake.

What makes this cake form its own pudding?

It’s all about that hot water poured over the topping right before baking. As it bakes, the water sinks down, dissolves the sugar, and forms a luscious sauce, leaving a soft, tender cake above—this is the self-saucing magic of pecan pie pudding cake!

Can I make pecan pie pudding cake dairy-free?

You can swap out the milk for any unsweetened non-dairy alternative, like almond or oat milk, and use vegan butter. The results will still be wonderfully moist and rich.

Is this dessert gluten-free?

The classic version uses wheat flour, but you can substitute a cup-for-cup gluten-free blend if desired. Texture may vary slightly, but the pudding cake is forgiving and delicious either way.

Can I double the recipe for a crowd?

Definitely! Just double all the ingredients and bake in a 9×13-inch pan instead. The baking time may increase by 5 to 10 minutes, so start checking for bubbling pudding and a golden, springy cake top at around 40 minutes.

Final Thoughts

I hope you’ll give this pecan pie pudding cake a try the next time you crave something extra comforting and a little bit special. From its easy preparation to the swoon-worthy aroma that fills your kitchen, this dessert is a true showstopper—perfect for sharing with the people you love most.