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Pecan-Cinnamon Pudding Cake

Stand Time 30 minutes

Cook Time 2 hours

Prep Time 20 minutes


Makes 8 servings


1-1/3 cups all-purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
2/3 cup milk
5 tablespoons butter or margarine, melted, divided
1 cup chopped pecans
1-1/2 cups water
3/4 cup packed brown sugar
Whipped cream (optional)


  1. Stir together flour, granulated sugar, baking powder and cinnamon in medium bowl. Add milk and 3 tablespoons butter; mix just until blended. Stir in pecans. Spread on bottom of slow cooker.
  2. Combine water, brown sugar and remaining 2 tablespoons butter in small saucepan; bring to a boil. Pour over batter in slow cooker.
  3. Cover; cook on HIGH 1-1/4 to 1-1/2 hours or until toothpick inserted into center comes out clean. Let stand, uncovered, for 30 minutes. Serve warm with whipped cream, if desired.

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