This Pecan Pie Pudding Cake channels the flavours of pecan pie into an easy and delicious pudding cake dessert.
I am such a fan of these little skillet desserts! I love how easy they are and I love how, while they are definitely an indulgence, their “mini” size means there are no leftover around beyond the moment to further tempt me :)
I cooked up this Pecan Pie Pudding Cake in my 8-inch cast iron pan. It is great to pull out of the oven, top with ice cream and then to just sit down to it as is and pass the forks. That works perfectly for family, or simply spoon into small bowls and serve with ice cream.
If you like these mini skillet desserts, check out my Easy Skillet Apple Pandowdy!
Cook’s Notes for Pecan Pie Pudding Cake
Toffee bits are marketed under different names in different places. Here is Canada, we have SKOR™ toffee bits. I’ve heard of HEATH™ as well. Whatever toffee bits are available in your area.
If you’re feeding a crowd and would like a larger version of this dessert, simply double the recipe and bake up in a 9×13-inch pan.
As tempting as this one will be to eat the minute it comes out of the oven, allow it to stand 15 minutes before digging in. This will allow everything (pan/sauce) to cool slightly, but also time for the toffee sauce to thicken up slightly.
For my fellow Canadians … substitute raisins for the pecans and turn this one into a Butter Tart Pudding Cake :)
Adapted from Taste of Home November 2018
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This is the cast-iron pan I used here. I love it and it’s a perfect size for desserts like this!
Lodge L5RPL3 8″ Round Cast Iron Pan
Pecan Pie Pudding cake
Ingredients
- 1/4 cup butter
- 9 Tbsp all-purpose flour (1/2 cup + 1 Tbsp)
- 6 Tbsp white sugar
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup milk
- 1/2 tsp vanilla
- 3/4 cup pecans coarsely chopped
- 1/2 cup brown sugar packed
- 6 Tbsp toffee bits
- 3/4 cup boiling water
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F. Place butter in an 8-inch baking pan and place in the preheated oven for 3-5 minutes or until butter is melted.
- Meanwhile, whisk together the flour, sugar, baking powder and salt. Stir in the milk and vanilla until combined.
- When butter is melted, remove baking pan from oven and add the batter. Sprinkle top of batter with the pecans, brown sugar and toffee bits. Slowly pour boiling water over top. Do not stir.
- Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 15 minutes before serving. Serve warm with ice cream, if desired.
Ginette says
Made this today, for a sweet afternoon snack… oh my goodness, this is to die for! I used raisins as you suggested, as I love butter tarts. The family is still licking their lips and raving! So very easy to throw together in 5 minutes.
Jennifer says
So glad you all enjoyed it, Ginette! Thanks :)
Laura | Tutti Dolci says
Pecan pie is so delicious, and cake is even better!
Jennifer says
Thanks Laura!
Sabrina says
Mouthwatering! Love this idea!
Jennifer says
Thanks Sabrina :)
Cindy Rodriguez says
Wow, this does look heavenly for sure. I’ve got to start experimenting more with pudding cakes!
Jennifer says
Thanks Cindy and yes, I love them. There’s something about warm and saucy that gets me every time :)
Joan says
I don’t have toffee bits. What’s a substitute I can use
Jennifer says
You can make your own toffee bits (google will find you some recipes for homemade toffee bits :) Or buy a hard toffee chocolate bar that is available in your area (Skor/Heath etc.). If you smash it with a rolling pin, the chocolate will usually separate off from the toffee, so you can just use the smashed toffee bits without the chocolate. Hope that helps :)
Regina says
I live in France and I can’t get the toffee bits.
Can I omit them or replace them with something else? The recipe sounds so yummy – I‘d really like to try it!
Jennifer says
You can make your own toffee bits (google will find you some recipes for homemade toffee bits :) Or buy a hard toffee chocolate bar that is available in your area (Skor/Heath etc.). If you smash it with a rolling pin, the chocolate will usually separate off from the toffee, so you can just use the smashed toffee bits without the chocolate. Hope that helps :)
Mary Ann | The Beach House Kitchen says
Such a creative dessert Jennifer! I absolutely LOVE pecans, so this recipe needs to happen here soon!
Jennifer says
Thanks so much, Mary Ann :)
Kathy B says
Oh my gosh! This was so good! It was also easy – another plus – I put it together right before I ate and it was ready when I was. I was going to eat it with vanilla caramel swirl ice cream I have which I think would be really good, but I just ate it plain. A new favorite for me.
Jennifer says
So glad to hear, Kathy and yes, it’s darn good without the ice cream, too :) Thanks!
Tricia @ Saving Room for Dessert says
Your pudding cakes are so enticing Jennifer! Pecan pie flavors must be fantastic here. What a great way to celebrate the season with a warm gooey luscious dessert :) PINNED!
Jennifer says
Thanks Tricia :) Happy Thanksgiving!
2 Sisters Recipes says
What a wonderful dessert Jennifer! Will definitely add this to my list of desserts! Thanks!
Jennifer says
Thanks Anna :)
Chris Scheuer says
What a wonderful idea! I will definitely try this! You are the queen of pudding cakes, Jennifer :)
Jennifer says
Thanks Chris! I can never resist saucy things :)