Pecan Pie Pudding Cake Recipe

This Pecan Pie Pudding Cake is a rich, gooey dessert filled with toffee bits, pecans, and a buttery caramel-like sauce. It’s the ultimate comforting treat, perfect when served warm with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Self-Saucing Dessert – A gooey caramel sauce forms beneath the cake as it bakes.
• Perfect for Fall – Pecan pie flavors in an easy pudding cake.
• Simple Ingredients – Easy-to-find pantry staples.
• Great with Ice Cream – Serve warm with vanilla ice cream for the ultimate treat.

Ingredients

• Salted butter – ¼ cup.
• All-purpose flour – 9 tablespoons (½ cup + 1 tablespoon), spooned and leveled.
• White sugar – 6 tablespoons.
• Baking powder – 1½ teaspoons.
• Salt – ⅛ teaspoon.
• Milk – ⅓ cup.
• Vanilla extract – ½ teaspoon.
• Pecans – ¾ cup, coarsely chopped.
• Light brown sugar – ½ cup, packed.
• Toffee bits – 6 tablespoons.
• Boiling water – ¾ cup.
• Vanilla ice cream – For serving (optional).

Full ingredient measurements are in the recipe card below!

How to Make Pecan Pie Pudding Cake

Step 1: Preheat and Prepare the Pan

1. Preheat oven to 350°F (not fan-assisted).
2. Place butter in an 8-inch round cast iron skillet or baking pan.
3. Place in the oven for 3-5 minutes until the butter is melted.

Step 2: Make the Batter

1. In a bowl, whisk together flour, white sugar, baking powder, and salt.
2. Stir in milk and vanilla extract until combined.

Step 3: Assemble the Cake

1. Once the butter has melted, remove the pan from the oven.
2. Pour the batter over the melted butter—do not stir.
3. Sprinkle the top with pecans, brown sugar, and toffee bits.
4. Slowly pour boiling water over the top—do not stir.

Step 4: Bake

1. Bake the cake uncovered for 30-35 minutes until golden brown.
2. A gooey sauce will form at the bottom.

Step 5: Cool and Serve

1. Cool on a wire rack for 15 minutes before serving.
2. Serve warm with a scoop of vanilla ice cream, if desired.

this Recipe

Pro Tips for Making the Recipe

• Use Fresh Pecans – For the best flavor and crunch.
• Don’t Stir After Adding Water – This creates the self-saucing effect.
• Check for Doneness – The top should be golden and set, but still soft beneath.
• Add Extra Toffee Bits – For an extra caramelized flavor.

How to Serve

• With Ice Cream – Vanilla ice cream pairs perfectly with the warm cake.
• With Whipped Cream – A light, airy topping to balance the richness.
• Drizzle with Caramel – For even more gooey goodness.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

• Microwave – Heat individual portions for 30-45 seconds.
• Oven – Reheat at 350°F for 10-12 minutes until warmed through.

Freezing

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I use walnuts instead of pecans?
Yes! Walnuts make a great substitute.

What’s the best way to serve this?
Warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I make this ahead of time?
Yes! It reheats well and can be made a day in advance.

Can I use unsalted butter?
Absolutely. Just add an extra pinch of salt to the batter.

This Pecan Pie Pudding Cake is a simple, self-saucing dessert that brings all the comforting flavors of pecan pie into a gooey, irresistible cake. It’s perfect for fall gatherings, holidays, or anytime you need a sweet treat!

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