Get the Recipe: Pecan Pie Pudding Cake
Pecan pie in pudding cake form! A lovely, sweet and warm dessert.
Ingredients
- 1/4 cup (56.75 g) butter
- 9 Tbsp (133.08 g) all-purpose flour, (1/2 cup + 1 Tbsp)
- 6 Tbsp (88.72 g) white sugar
- 1 1/2 tsp (7.39 g) baking powder
- 1/8 tsp (0.62 g) salt
- 1/3 cup (78.86 ml) milk
- 1/2 tsp (2.46 ml) vanilla
- 3/4 cup (74.25 g) pecans, coarsely chopped
- 1/2 cup (110 g) brown sugar, packed
- 6 Tbsp (88.72 g) toffee bits
- 3/4 cup (177.44 ml) 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.
Calories: 400kcal, Carbohydrates: 51g, Protein: 2g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 148mg, Potassium: 240mg, Fiber: 1g, Sugar: 40g, Vitamin A: 430IU, Calcium: 103mg, Iron: 1.1mg
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