A warm and thick brown sugar sauce rests at the bottom of an easy-to-make Caramel Pecan Pudding Cake just waiting to be drizzled over the top!
Most of the cakes we know show their beauty on the outside yet it’s their magic that’s found within. Pudding cakes on the hand, are the exception. If you arrived here and didn’t know what this was, you’d most likely think this was an unfinished single layer that’s missing its frosting or a glaze. The lack of extra butter and sugar to cover the outside is one of the greatest benefits of pudding cakes. It’s perfect as-is, thanks to its true magic, caramel, found at the bottom!
Having made a chocolate version, I knew I was going to love this one. Because really… who doesn’t like a bit of caramel every now and then?
The caramel sauce that rests peacefully warm at the bottom is the star of this dessert. It’s the magic that’s dying to be used. And trust me, I used a good amount for my own slice and enjoyed it with a scoop of vanilla ice cream and extra toasted pecans sprinkled on top.
The caramel, and cake as a whole, is one of the easiest to make. I’ve said the same for nearly all single layered cakes because there is no fancy preparation or décor needed. It’s practically fool proof so you really can’t go wrong replicating this saucy dessert on your own.
How to make a Pudding Cake?
- Once you preheat the oven, place the baking pan within arms reach. This recipe is put together very quickly so having it nearby is only helpful. Be sure the baking pan used is at least 3 inches deep. This will prevent any spill over onto your oven floor.
- Next, stir together all dry ingredients followed by stirring in the liquid ingredients (buttermilk and melted butter). Mix until just combined. Evenly spread batter into the baking pan. Note: the batter can be very thick as seen in the left image below.
- In a separate bowl, stir brown sugar into the water until dissolved. Pour over the top of the batter as seen in the center image below. The image to the right is what the pan should look like before placing it in the oven to bake for about 50 minutes or until done.
- Upon baking, the liquid portion from the top will settle to the bottom. With heat, the brown sugar begins to break down aka caramelize creating a beautiful, thick, caramel-brown sauce. Once the cake is done, remove it from the oven and allow it to rest for 10 to 15 minutes before serving.
This dessert is best eaten warm a la mode style. For storing, if the cake is kept covered and chilled, it can last up to 5 days. I recommend allowing the cake to reach room temperature before consuming. If in a rush, you may microwave a slice for 15 seconds at a time. Keep a close eye on the caramel as it could burn and/or splatter if heated for too long. Sprinkle extra toasted pecans and ENJOY!
For more Caramel Desserts, check out the list below:
- Carmelitas
- Caramel Chess Tart
- Brown Sugar and Chocolate Swirl Cupcakes with Brown Sugar Frosting
- Chocolate Covered Caramel Apple Brown Sugar Cake
- Banana and Dulce de Leche Pie with Baileys Coffee Creamer Caramel
- Devil’s Food Cake with Salted Caramel Frosting
- Brown Butter Salted Caramel Popcorn Cupcakes
- Caramel Toffee Blondies
- Caramel Macchiato Ice Cream
Did you enjoy this recipe? Consider rating and commenting below. I love to see your feedback and help answer any questions you may have. Don’t forget to check below for related recipes.
Print
Caramel Pecan Pudding Cake
- Total Time: 1 hour
- Yield: 8-inch cake 1x
- Diet: Vegetarian
Description
A warm and thick brown sugar sauce rests at the bottom of an easy-to-make Caramel Pecan Pudding Cake just waiting to be drizzled over the top!
Ingredients
- 1 1/4 cups (150 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 teaspoons (6 grams) baking powder
- 1/2 teaspoon (2.5 grams) baking soda
- 1/4 teaspoon salt
- 1 cup (117 grams) pecans, toasted
- 1/2 cup (125 grams) buttermilk
- 2 tablespoons (28 grams) unsalted butter, melted
- 1/2 cup (110 grams) dark brown sugar
- 1 1/2 cups (360 grams) water, (120°F/50°C to 130°F/55°C)
- 1 to 3 scoops vanilla ice cream (optional)
Instructions
- Heat oven to 350°F (175°C). Set an ungreased 8 inch baking dish or an 8×8 inch (20×20 cm) baking pan aside. Note: be sure the bakeware is at minimum 3 inches deep.
- In a medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. Stir in pecans, buttermilk and butter. Batter will be very thick. Evenly spread batter into the baking dish.
- In a separate small bowl, whisk brown sugar into the water until the sugar is dissolved. Pour liquid over the batter.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 to 15 minutes before serving. Best served warm with a scoop of ice cream on the side with drizzled caramel from the bottom of the cake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American
Keywords: caramel cake, pudding cake, caramel pecan dessert
