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Pecan Pie Pudding Cake

A delightful fusion of pecan pie and pudding cake that offers a crispy top and gooey center, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 servings
Course: Dessert, Sweet Treat
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup chopped pecans For the topping and flavor
  • 1 cup sugar
  • 1 cup brown sugar Adds rich flavor
  • 1 cup milk Whole or your choice of milk
  • 1 cup all-purpose flour
  • ½ cup melted butter Can substitute with coconut oil or applesauce
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or non-stick spray.
  3. In a large mixing bowl, combine the melted butter, sugar, brown sugar, and eggs. Beat until smooth, then add the vanilla extract and milk; stir until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the chopped pecans.
Baking
  1. Pour the batter into your prepared baking dish and bake for 40-45 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
  2. Allow the cake to cool for about 10 minutes before serving.

Notes

Serve warm with vanilla ice cream, whipped cream, or a sprinkle of cinnamon for an even better experience. Can store leftovers in an airtight container for up to 3 days.