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.
Servings: 9 Servings
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 x 8inch rectangle
Instructions
- Preheat oven to 375°F and grease an 8x8-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.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 132mg | Potassium: 89mg | Fiber: 1g | Sugar: 41g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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