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Ingredients
| dark brown sugar (packed): 3/4 cup |
| all-purpose flour (unsifted): 1 Tbl |
| all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 3/4 cup |
| pecans (chopped): 1/3 cup |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| 2% milk: 1/2 cup |
| salted butter: 2 Tbl (melted) |
| vanilla extract: 1 1/2 tsp |
| water: 1 3/4 cups (boiling) |
| frozen whipped topping: 1 lb (thawed) |
| pecans (chopped//optional) |
Butterscotch Pecan Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350.
- Combine brown sugar and 1 tablespoon flour in a small bowl.
- Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
- Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
- Combine milk, butter, and vanilla in a bowl; add to flour mixture.
- Stir just until moist.
- Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
- Pour boiling water over batter (do not stir).
- Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
- Serve warm with whipped topping.
- Garnish with pecans, if desired.