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Pecan Pudding Cake
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.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings:
9
Servings
Author:
Carlee
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
Makes:
8
inch
8
x
8
inch
rectangle
US Customary
-
Metric
Instructions
Preheat oven to 375°F and grease an 8x8-inch pan.
In a large mixing bowl, beat eggs until they are lemon colored.
Add the corn syrup, sugar, vanilla, and melted butter. Mix to combine.
In a small bowl, stir together flour, salt and cream of tartar.
Add the flour mixture to the wet ingredients and stir until uniform.
Pour batter in the prepared pan. Sprinkle with pecans.
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.
Nutrition
Serving:
1
serving
|
Calories:
303
kcal
|
Carbohydrates:
47
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
69
mg
|
Sodium:
127
mg
|
Fiber:
1
g
|
Sugar:
41
g
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