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
Pecan Pie Pudding cake
- 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
- 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.