This pecan pie pudding cake channels the flavours of pecan pie into an easy, delicious and warm dessert. Serve with a scoop of ice cream for a cozy, warm dessert.
This easy pecan pie pudding cake is a warm and comforting dessert that can be made with ingredients that you’ll generally have at hand. In true pudding cake fashion, this one features a warm sweet brown sugar sauce on the bottom and cake on the top.
Ingredients and substitution
A few notes about the key ingredients …
Toffee Bits – this cobbler uses toffee bits to heighten the caramel flavour of the cobbler. In Canada, these would be Skor™ bits. They might be Heath™ bits elsewhere.
Pecans – in a pinch, you could substitute walnuts for the pecans.
Recipe tips!
- I’ve baked this pecan cobbler in a small 8-inch top diameter cast iron skillet. Any round 8-inch-ish baking pan will work here though.
- 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.
Top tip!
For my fellow Canadians … substitute raisins for the pecans and turn this one into a Butter Tart Pudding Cake :)
How to serve
I love to serve this pecan pudding cake warm with a scoop of ice cream. As it is quite sweet on its own, whipped cream might be too sweet.
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Get the Recipe: Pecan PIe Pudding Cake
Ingredients
- 1/4 cup salted butter
- 9 Tablespoons all-purpose flour, 1/2 cup + 1 Tbsp, spooned and levelled
- 6 Tablespoons white sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup milk
- 1/2 teaspoon vanilla
- 3/4 cup pecans, coarsely chopped
- 1/2 cup light brown sugar, packed
- 6 Tablespoons toffee bits
- 3/4 cup boiling water
- Vanilla ice cream, for serving, optional
Instructions
- Preheat oven to 350°F. (not fan assisted). Place butter in an 8-inch round cast iron skillet or 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.
Notes
More pudding cake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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.
So glad you all enjoyed it, Ginette! Thanks :)
Pecan pie is so delicious, and cake is even better!
Thanks Laura!
Mouthwatering! Love this idea!
Thanks Sabrina :)
Wow, this does look heavenly for sure. I’ve got to start experimenting more with pudding cakes!
Thanks Cindy and yes, I love them. There’s something about warm and saucy that gets me every time :)
I don’t have toffee bits. What’s a substitute I can use
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 :)
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!
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 :)
Such a creative dessert Jennifer! I absolutely LOVE pecans, so this recipe needs to happen here soon!
Thanks so much, Mary Ann :)
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.
So glad to hear, Kathy and yes, it’s darn good without the ice cream, too :) Thanks!
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!
Thanks Tricia :) Happy Thanksgiving!
What a wonderful dessert Jennifer! Will definitely add this to my list of desserts! Thanks!
Thanks Anna :)
What a wonderful idea! I will definitely try this! You are the queen of pudding cakes, Jennifer :)
Thanks Chris! I can never resist saucy things :)