Old fashioned pecan pudding cake is a cross between a crustless pecan pie and a cake. It is a classic recipe from the 1930s that is quick and easy to make.
If you love pecan desserts, and want to try something a little bit different, you are in the right place. This vintage recipe features a rich cake topped with pecans in a crackly topping.
The original clipping for this 1930s dessert called the recipe pecan pudding. It was supposed to have a cake like top and a pudding like center.
That description makes me think of a dump cake or lava cake, but the texture it actually made was different. To account for the cakier texture, I opted to call it a pudding cake.
That way we could keep some of the vintage flare but also describe better what you will end up with. Some of that difference may be accounted for because the baking instructions were a bit different than normal.
The recipe stated a “gas on time” of 5 minutes. Meaning you put the pan in the oven for 5 minutes and then turn the gas off.
The instructions didn’t specify how long to leave it in after that, so I opted for the conventional baking instructions where you bake the pudding at 375F for the whole bake time. I would guess baking it on retained heat would results in a more pudding like consistency.
Either way, this dessert was really simple to put together and really delicious. The cake is dense, but in a good way.
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That texture is what gives it its pudding name. And it is a nice foil to the crunchy pecans.
Serving Your Pecan Pudding
The original recipe suggested serving it with whipped cream and that would be delicious. It would also be wonderful with a drizzle of caramel sauce.
If you really want to go whole hog, add a scoop of ice cream. Or have the ice cream and caramel sauce.
I liked it warm and plain. Though a dusting of powdered sugar would also dress it up a bit.
I used an 8-inch square baking dish and it made a nice, thin cake. For a thicker cake with more of a dense pudding layer inside, try baking it in a loaf pan.
You could also use an 8-inch cast iron skillet if you want to play up the rustic nature of the dessert. Or if you are baking for a crowd you could double the recipe and bake it in a 9×13-inch pan.
Pecan Pudding Cake
Ingredients
- 3 large eggs
- 1 cup light corn syrup
- ½ cup granulated sugar
- 2 Tablespoons melted butter
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- 1 cup pecan pieces
Instructions
- Preheat oven to 375°F and grease an 8×8-inch pan.
- In a large mixing bowl, beat 3 large eggs until they are lemon colored.
- Add the 1 cup light corn syrup, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 2 Tablespoons melted butter. Mix to combine.
- In a small bowl, stir together ½ cup all purpose flour, ¼ teaspoon salt and ⅛ teaspoon cream of tartar.
- Add the flour mixture to the wet ingredients and stir until uniform.
- Pour batter in the prepared pan. Sprinkle with 1 cup pecan pieces.
- Bake for 30-35 minutes. The top should be golden, but you want the inside to still be a little bit wet.
- Serve with whipped cream, if desired.
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Pop’s will love this!!
It’s really simple and so tasty