If you love classic pecan pie but want something even easier and more comforting, this Pecan Pie Pudding Cake is a must-try. As it bakes, this dessert magically separates into two dreamy layers—a fluffy cake on top and a rich, syrupy pecan pie pudding underneath. With simple pantry ingredients and zero complicated steps, this cozy treat is perfect for the holidays, potlucks, or any night you’re craving something sweet and satisfying. Serve it warm with a scoop of vanilla ice cream, and you’ve got yourself a crowd-pleaser that tastes like Southern hospitality in every bite.
Why You’ll Love This Recipe
- Two desserts in one: Cake + gooey pudding without any extra work.
- Incredibly easy: No mixer, no eggs, no special tools—just mix and bake.
- Feeds a crowd: Makes 20 servings, perfect for gatherings.
- Cozy & indulgent: Warm, nutty, buttery flavor with every spoonful.
- Budget-friendly: Uses everyday ingredients you likely already have.
Ingredients You’ll Need
- 1/2 cup butter (melted): Adds richness and helps create the pudding layer.
- 1 ¼ cups all-purpose flour: Forms the base of the cake layer.
- 2/3 cup granulated sugar: Sweetens the cake without overpowering it.
- 1 tablespoon baking powder: Gives the cake its rise.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 2/3 cup milk: Brings the batter together—any milk will work.
- 1 teaspoon vanilla extract: Adds depth and classic flavor.
- 1 ½ cups coarsely chopped pecans: Brings that signature pecan pie crunch.
- 1 cup packed brown sugar: Helps create the caramel-like pudding layer.
- 1 ½ cups hot water: The secret to the self-saucing magic—don’t skip it!
How to Make Pecan Pie Pudding Cake
- Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9×13-inch baking dish. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add wet ingredients: Make a well in the center and add milk and vanilla extract. Stir until just combined. The batter will be thick.
- Assemble the cake: Pour or spoon the batter evenly over the melted butter in the baking dish. Do not stir.
- Add the toppings: Sprinkle the batter with brown sugar, then top with chopped pecans.
- Add hot water: Carefully pour the hot water over the entire mixture. Do not stir—it will look strange, but trust the process.
- Bake: Place in the oven and bake for 30–40 minutes, or until the top is set and golden. You’ll see the pudding bubbling around the edges.
- Cool slightly: Let the cake rest for 10 minutes. The pudding layer will thicken as it sits.
Recipe Tips & Tricks
- Don’t skip the hot water: It’s essential for the pudding layer to form.
- Use freshly chopped pecans: For best flavor and texture—avoid pre-chopped nuts.
- Let it rest: Waiting 10 minutes helps the sauce set and intensifies flavor.
- Serve warm: The pudding layer is best when soft and gooey. Reheat leftovers for the same effect.
Recipe Variations & Substitutions
- Dairy-free option: Use plant-based butter and a non-dairy milk like almond or oat.
- Nut-free version: Swap pecans with rolled oats and cinnamon for a crisp topping alternative.
- Maple twist: Add a tablespoon of maple syrup to the batter or water for extra flavor.
- Spice it up: Add 1/2 tsp cinnamon or pumpkin spice to the dry mix for a cozy fall version.
Serving Suggestions
- Best served warm: Straight from the oven or reheated for that gooey, pudding-like texture.
- With ice cream: Vanilla or butter pecan ice cream is a dreamy match.
- Drizzle toppings: Add caramel sauce or whipped cream for an extra indulgent touch.
- Holiday table: Pair with coffee or spiced cider for a crowd-pleasing dessert.
Storage, Freezing, & Reheating Instructions
- Storage: Cover and store leftovers in the refrigerator for up to 4 days.
- Freezing: Freeze individual portions in airtight containers for up to 2 months.
- Reheating: Microwave individual servings for 30–40 seconds or warm in a 300°F oven for 10 minutes.
Recipe FAQs
Can I make this ahead of time?
Yes, you can bake it ahead and reheat before serving. It’s best enjoyed warm so the pudding layer is gooey.
Do I have to use pecans?
No—walnuts or almonds can work too, though it won’t taste exactly like pecan pie.
Can I use a smaller baking dish?
A 9×13-inch dish is ideal to allow space for bubbling and layering. A smaller dish may cause overflow or uneven baking.
Why don’t I stir the hot water in?
Not stirring allows the layers to form naturally as it bakes, creating the pudding on the bottom and cake on top.
Can I reduce the sugar?
You can slightly reduce the granulated sugar in the batter, but for the pudding layer to form properly, keep the brown sugar and water as written.
Closing Thoughts
Whether you’re looking for a comforting holiday dessert or an easy treat that delivers big flavor, this Pecan Pie Pudding Cake hits the mark every time. It’s rich, satisfying, and surprisingly simple—plus, it’s a guaranteed conversation starter at any gathering. Don’t forget to leave a comment and rating if you try it, pin it to your dessert board on Pinterest, and check out our favorite warm winter desserts for more cozy inspiration!