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
Scale
- 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.