There’s something about the aroma of warm pecans mingling with sweet caramel that makes your heart skip a beat. This is exactly what you can expect from the heavenly creation known as pecan pie pudding cake. Imagine a dessert that combines the buttery richness of pie with the comforting texture of pudding – it’s like a cozy hug for your taste buds.
Now picture this: It’s Thanksgiving, and you’re tasked with bringing dessert. You could go for the classic pumpkin pie route, but your inner rebel whispers to you about trying something new. Enter the pecan pie pudding cake! With its decadent layers and irresistible flavors, it promises to be the star of the show, leaving everyone asking for seconds (and maybe thirds).
Why You'll Love This Recipe
- This delightful pecan pie pudding cake is incredibly easy to make and requires minimal prep time
- Its rich flavor profile will impress even the toughest food critics at your dinner table
- The stunning visual layers make it an eye-catching centerpiece for any celebration
- It’s versatile enough to enjoy year-round or serve at special occasions like holidays or family gatherings
I remember the first time I made this dish; my family’s reactions were priceless! My uncle claimed it was better than his favorite chocolate cake – a bold statement if there ever was one.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Granulated Sugar: This sweetener is essential for that perfect balance with the nuttiness of pecans.
- Brown Sugar: Use light brown sugar for depth; its molasses notes enhance flavor beautifully.
- Pecans: Toasted pecans provide a lovely crunch and nutty flavor; chop them roughly for added texture.
- Butter: Unsalted butter adds richness; ensure it’s softened for easy mixing into your batter.
- Milk: Whole milk creates a creamy texture; almond milk works too if you’re dairy-free.
- Vanilla Extract: Pure vanilla extract infuses warmth into the dish; avoid imitation for best results.
- Eggs: Large eggs bind everything together; they should be at room temperature for optimal blending.
- All-Purpose Flour: Classic flour gives structure; don’t overmix to keep it light and airy.
- Baking Powder: A must-have leavening agent that ensures your cake rises perfectly in the oven.
- Salt: Just a pinch enhances all flavors; don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish well with butter or nonstick spray to prevent sticking.
Create Your Sugar Mixture: In a large bowl, whisk together granulated sugar and brown sugar until combined evenly. The mixture should feel almost sandy under your fingers.
Add Wet Ingredients and Mix Well: Pour in melted butter, milk, vanilla extract, and eggs into your sugar mix. Whisk everything until smooth – no lumps allowed here!
Incorporate Dry Ingredients Gradually : Sift together flour, baking powder, and salt before adding them slowly to your wet ingredients. Stir gently until just combined; over-mixing can lead to a dense cake.
Add Pecans : Fold in toasted pecans carefully so they don’t break apart too much. You want those beautiful chunks throughout!
Bake Until Perfectly Set : Pour batter into prepared baking dish and bake for 45-50 minutes until golden on top. A toothpick inserted should come out clean with just a few moist crumbs attached.
Once cooled slightly (if you can resist), slice your pecan pie pudding cake into squares and serve it warm with whipped cream or vanilla ice cream on top!
Enjoy making this scrumptious treat! You’ll find that each bite offers an explosion of flavor—sweetness from caramelized sugars mixed perfectly with crunchy nuts—and who can resist that? Plus, everyone will think you’re some sort of kitchen wizard when they taste it!
You Must Know
- This Pecan Pie Pudding Cake combines the best of both worlds</strong>: rich pecan pie flavors with a moist cake texture
- It’s perfect for gatherings, and its delightful aroma will have everyone asking for seconds
- Just remember, patience is key while baking, as the gooey center needs time to set!
Perfecting the Cooking Process
Start by mixing your wet ingredients before gradually adding in the dry ones. This ensures an even batter and prevents clumping. Bake at 350°F until the cake is golden brown and a toothpick comes out clean.
Add Your Touch
Feel free to experiment with flavors! Adding a splash of bourbon or vanilla extract can elevate your Pecan Pie Pudding Cake immensely. You can also swap pecans for walnuts or add chocolate chips for extra decadence.
Storing & Reheating
Store your cake covered at room temperature for up to three days, or refrigerate for about a week. To reheat, pop it in the microwave for about 20 seconds or warm it gently in the oven to enjoy that fresh-out-of-the-oven taste.
Chef's Helpful Tips
- For optimal flavor, use fresh pecans; they really make a difference in taste and texture
- Don’t overmix your batter; this keeps the cake light and fluffy
- Lastly, allow the cake to cool fully before slicing; it helps maintain structural integrity during serving!
Baking this cake always reminds me of family gatherings where my Aunt Edna would sneak off with the last slice—her guilty pleasure was too cute to resist!
FAQ
Can I use different nuts in Pecan Pie Pudding Cake?
Yes, walnuts or almonds can be excellent substitutes for pecans in this recipe.
How do I know when my Pecan Pie Pudding Cake is done?
A toothpick inserted should come out clean, indicating that it’s baked perfectly!
Can I make this recipe gluten-free?
Absolutely! Substituting regular flour with almond flour works well without compromising flavor.
Irresistible Pecan Pie Pudding Cake
- Total Time: 1 hour 5 minutes
- Yield: Approximately 9 servings 1x
Description
Indulge in this rich and creamy pecan pie pudding cake, a delightful dessert that combines the best of pie and pudding for a truly memorable treat.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup toasted pecans, roughly chopped
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together granulated sugar and brown sugar until well combined.
- Add melted butter, milk, vanilla extract, and eggs; mix until smooth.
- Sift together flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.
- Gently fold in the toasted pecans.
- Pour the batter into the prepared dish and bake for 45-50 minutes or until golden brown. A toothpick should come out clean with a few moist crumbs attached.
- Let cool slightly before slicing and serving warm with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added flavor, consider incorporating a splash of bourbon or swapping pecans for walnuts. - Store leftovers covered at room temperature for up to three days or refrigerate for about a week.