Chocolate Pecan Pudding Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
Rich gooey, chocolatey pudding cake topped with crunchy sugared pecans and optional caramel drizzle.
  • 12 ounces semi-sweet chocolate chips
  • 2 sticks butter
  • ¾ cup light brown sugar
  • 4 eggs
  • 1 cup sifted all-purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • ½ cup pecans
  • 1 tablespoon butter
  • 1 tablespoon light brown sugar
  • optional caramel sauce
  1. Preheat oven to 350 F.
  2. Grease a 9x9 or equivalent baking dish.
  3. Gradually melt chocolate and 2 sticks of butter in the microwave, stirring frequently.
  4. Add brown sugar and one egg, mixing thoroughly.
  5. Add remaining eggs one at a time.
  6. Whisk in flour, baking powder, vanilla, and ¼ teaspoon sea salt.
  7. Mix ingredients well and pour into greased baking dish.
  8. Topping:
  9. Soften 1 tablespoon butter in microwave, add in pecans, 1 tablespoon light brown sugar, and remaining ¼ teaspoon of sea salt. Coat the pecans well.
  10. Optional:
  11. Warm a few tablespoons of caramel dip and dollop on top of the batter. Drag a butter knife through the caramel and batter to slightly incorporate the two.
  12. Sprinkle pecan mixture on the top of the batter.
  13. Bake for 30 minutes. Do not overcook, center will remain soft and gooey.
  14. Cool for 15 minutes.
  15. Serve warm.
  16. Can be served with ice cream or whipped cream.
Recipe by A Southern Mother at