Butterscotch Pecan Pudding Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3/4 cup packed dark brown sugar |
1 tablespoon flour |
1 1/4 cups flour |
3/4 cup granulated sugar |
1/3 cup chopped pecans |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
2 tablespoons butter, melted |
1 1/2 teaspoons vanilla extract |
1 3/4 cups boiling water |
16 ounces cool whip (thawed) |
chopped pecans (optional) |
Directions:
1. Preheat oven to 350.
2. Combine brown sugar and 1 tablespoon flour in a small bowl.
3. Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
4. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
5. Combine milk, butter, and vanilla in a bowl; add to flour mixture.
6. Stir just until moist.
7. Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
8. Pour boiling water over batter (do not stir).
9. Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
10. Serve warm with whipped topping.
11. Garnish with pecans, if desired.
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