Bourbon-Pecan Pudding Cake

13 ingredients
4 steps

Ingredients

  • 1 tablespoon butter or margarine
  • 1/4 cup chopped pecans
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons butter or stick margarine, softened
  • 1/2 cup 1% low-fat milk
  • 3 tablespoons bourbon, divided
  • 1 1/2 cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Cooking spray
  • 2/3 cup firmly packed brown sugar
  • 1 cup boiling water

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Melt 1 tablespoon butter in a small skillet over medium heat; add pecans. Cook 3 minutes or until toasted, stirring often. Set aside, and let cool.
  3. 3
    Combine 3/4 cup brown sugar and 2 tablespoons butter in a bowl; beat at medium speed of a mixer 3 minutes. Add milk and 1 tablespoon bourbon; beat well. Combine 1 1/4 cups flour, baking powder, cinnamon, and salt; gradually add to sugar mixture, beating well. Spoon batter into an 8-inch square baking pan coated with cooking spray.
  4. 4
    Combine remaining 1/4 cup flour, remaining 2 tablespoons bourbon, and 2/3 cup brown sugar in a small bowl; sprinkle over batter. Top with reserved toasted pecans. Pour boiling water over batter (do not stir). Bake at 350° for 35 to 40 minutes or until cake springs back when touched lightly in center. Let stand 10 minutes. Serve warm with ice cream.

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