Pecan Praline Sticky Pudding Cake

Pecan Praline Sticky Pudding Cake starts with a soft date cake filled with finely crushed pecans. Warm toffee sauce soaks into the cake, then a creamy praline topping adds toasted pecans to every slice. Serve it warm with vanilla ice cream and a little extra sauce. It’s rich, gooey, and a good reason to save room for dessert.

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THIS IS MY KIND OF COLD-WEATHER DESSERT.

Soft date cake, buttery toffee soaking into every bite, and a thick pecan praline sauce spooned over the top. And then we’re adding vanilla ice cream.
YES. I want all of that.
I love the toasted pecans in this cake. They’re finely crushed into the batter, then chopped into the topping, so you get that nutty flavor throughout with a little crunch on top.

The two sauces are worth it. You can make them while the cake bakes, and that creamy praline topping comes together with just three ingredients.

Serve it warm, let the ice cream get a little melty, and make sure you get some of that extra sauce on your fork.

• Pecans in every layer. Finely crushed pecans flavor the cake, and toasted chopped pecans add texture to the topping.
• A soft, tender cake. Cooked dates, sour cream, and buttermilk give the cake plenty of moisture.
• Two homemade sauces. Buttery toffee soaks into the cake, while the creamy praline sauce finishes the top.
• Easy to serve. Slice it right from the pan and spoon a little reserved toffee sauce over each portion.
• Perfect warm with ice cream. The cold ice cream melting into the warm sauce makes each bite even better.

Cake

• Medjool dates: Cook down into a soft paste that adds moisture and rich sweetness.
• Water: Softens the dates as they cook.
• Sour cream: Adds moisture and a little tang to balance the sweetness.
• All-purpose flour: Gives the cake its structure.
• Finely crushed pecans: Mix into the dry ingredients for pecan flavor throughout the cake.
• Baking powder and baking soda: Help the cake rise.
• Ground cinnamon: Adds warmth without taking over the pecan flavor.
• Kosher salt: Balances the cake’s sweetness.
• Unsalted butter: Use room-temperature butter so it creams easily with the sugars.
• Light brown sugar and granulated sugar: Sweeten the cake, with brown sugar adding a deeper flavor.
• Vanilla extract: Adds flavor to the batter.
• Buttermilk: Helps keep the crumb tender.
• Molasses: Gives the cake a deeper, richer sweetness.
• Eggs: Help bind the batter and give the cake structure.

Toffee Sauce

• Unsalted butter: Makes the sauce rich and buttery.
• Light brown sugar: Gives the sauce its sweetness and toffee flavor.
• Heavy cream: Creates a smooth, pourable sauce.
• Vanilla extract: Rounds out the flavor.
• Molasses: An optional addition for a little more depth.

Pecan Praline Topping

• Sweetened condensed milk: Makes the topping thick, creamy, and sweet.
• Light brown sugar: Adds more brown sugar flavor to the sauce.
• Chopped pecans: Toast them first to bring out their flavor.

• Cook the dates. Simmer the chopped dates with the water, mashing as they soften, until you have a thick paste. Let it cool before adding it to the batter.
• Mix the batter. Cream the butter and sugars, then mix in the eggs and remaining wet ingredients, including the sour cream and cooled date paste. Whisk the finely crushed pecans with the flour and other dry ingredients, then mix them into the batter just until combined.
• Bake the cake. Spread the batter into the prepared pan and bake until the center is set and a toothpick comes out clean.
• Make the sauces. Gently cook the butter, brown sugar, cream, vanilla, and optional molasses for the toffee sauce. For the praline topping, toast the chopped pecans, then stir them into the warmed condensed milk and brown sugar mixture.
• Let the toffee soak in. Allow the cake to cool slightly, poke holes across the top, and pour over most of the toffee sauce. Give it a little time to soak in, then spoon the praline topping over the cake.
• Serve warm. Slice and serve with the reserved toffee sauce. A scoop of vanilla ice cream is a lovely addition, too.

• Let the date paste cool until it is no longer hot before mixing it into the batter.
• Crush the cake pecans finely, but stop before they become a paste. Keep the topping pecans chopped for a little crunch.
• Mix the batter just until the dry ingredients disappear. Overmixing can make the cake less tender.
• Watch the pecans as they toast and stir often. They can go from toasted to burned quickly.
• Keep both sauces at a gentle heat and stir regularly, especially the condensed milk mixture.
• Pour the toffee sauce over a cake that is still warm so it can soak into the holes.

• Serve this cake warm with vanilla ice cream or a spoonful of whipped cream. The cake already has plenty of sauce and pecans, so it doesn’t need much else. Keep the reserved toffee sauce nearby for anyone who wants an extra drizzle.
• For a holiday dinner, slice the cake into portions before serving and add the ice cream at the last minute. That way, it starts melting into the warm topping just as everyone digs in.

• Refrigerator: Cover the cooled cake or transfer slices to an airtight container and refrigerate for up to 3–4 days. Store extra toffee and praline sauce in separate covered containers for the same amount of time. Refrigerate within two hours of preparing or serving.
• Freezer: Wrap cooled cake portions well and place them in a freezer-safe container. Freeze for up to 3 months for best quality. For easier reheating, freeze the cake and sauces separately when possible. Thaw overnight in the refrigerator; the sauces may need stirring after thawing.
• Reheating: Warm an individual slice in the microwave in short intervals until warmed through. For several portions, cover and warm in a 300°F oven, checking frequently so the cake doesn’t dry out. Warm the sauces gently over low heat, stirring until smooth, then spoon them over the cake.

Pecan Praline Sticky Pudding Cake

Danielle Cochran

A tender date and pecan cake soaked with buttery toffee sauce and finished with a creamy toasted pecan praline topping. Serve warm with vanilla ice cream.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 810 kcal

Equipment

• 9×13-inch cake pan
• Mixing bowls
• Hand mixer or stand mixer
• Small saucepan for the dates
• Medium saucepan for the toffee sauce
• Small saucepan for the praline sauce
• Skillet
• Wooden spoon or heatproof spatula
• Whisk
• Measuring cups and spoons
• toothpick

Video

Ingredients

  

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For the Cake

• 8 ounces Medjool dates (pitted and finely chopped)
• 1 cup water
• 1 cup sour cream
• 2 ½ cups all-purpose flour
• 1 cup pecans (finely crushed)
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 8 tbsp unsalted butter (room temperature)
• ½ cup packed light brown sugar
• ⅔ cup granulated sugar
• 2 tsp vanilla extract
• 1 cup buttermilk (see notes for substitute)
• ¼ cup molasses
• 2 eggs

For the Toffee Sauce

• 8 tbsp unsalted butter
• ¾ cup packed light brown sugar
• ¾ cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp molasses (optional, adds depth of flavor)

For the Pecan Praline Sauce

• 13 ounce can sweetened condensed milk (or coconut or oat sweetened condensed milk for a dairy-free topping)
• ½ cup packed light brown sugar
• 1 cup pecans (chopped)

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Instructions

 

Make the Cake

• Preheat the oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray.
• Combine the chopped dates and water in a small saucepan. Cook over medium-low heat for 7–10 minutes, stirring and mashing with a wooden spoon, until the dates soften into a paste. Set aside to cool.
• Cream the butter, light brown sugar, and granulated sugar until light and fluffy.
• Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract, molasses, sour cream, cooled date paste, and buttermilk.
• In a separate bowl, whisk together the flour, finely crushed pecans, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Spread the batter evenly into the prepared pan. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool slightly.

Make the Toffee Sauce

• While the cake bakes, combine the butter, brown sugar, heavy cream, vanilla extract, and optional molasses in a medium saucepan.
• Cook over medium-low heat, stirring until the butter melts and the sugar dissolves.
• Bring to a gentle simmer and cook for about 10 minutes, stirring frequently, until smooth and slightly thickened. Remove from the heat and let cool slightly.

Make the Pecan Praline Sauce

• Add the chopped pecans to a skillet. Toast over medium-low heat for 5–8 minutes, stirring frequently, until fragrant. Set aside.
• Combine the sweetened condensed milk and brown sugar in a small saucepan.
• Cook over medium-low heat for 5–10 minutes, stirring frequently, until the sugar dissolves and the sauce is smooth.
• Stir in the toasted pecans and remove from the heat.

Assemble and Serve

• Poke holes all over the slightly cooled cake with a toothpick.
• Pour ¾ of the toffee sauce evenly over the cake, reserving the remaining ¼ for serving.
• Let the cake absorb the sauce for 10 minutes.
• Spoon the warm pecan praline sauce over the cake and gently spread it across the top.
• Slice and serve warm with the reserved toffee sauce. Add vanilla ice cream if desired.

Notes

• Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add milk to reach 1 cup total. Let sit for 5–10 minutes before using.
• Date paste: Use the entire cooked date mixture without draining. Let it cool until it is no longer hot before adding it to the batter.
• Pecans: Finely crush the pecans for the cake, stopping before they turn into a paste. Keep the topping pecans chopped.
• Optional molasses: The tablespoon of molasses in the toffee sauce is optional. Keep the ¼ cup molasses in the cake batter.
• Praline sauce: The sauce thickens as it cools. Rewarm gently over low heat, stirring, until it is easy to spoon over the cake.
• Dairy-free topping: Coconut or oat sweetened condensed milk can replace dairy sweetened condensed milk in the praline sauce. 
• Storage: Cover and refrigerate the cake and extra sauces for up to 3–4 days. Store the sauces separately when possible.
• Freezing: Wrap cooled cake portions well and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm individual slices in short microwave intervals. For several portions, cover and warm in a 300°F oven until heated through. Warm extra sauce gently over low heat.

Nutrition

Serving: 1sliceCalories: 810kcalCarbohydrates: 105gProtein: 10gFat: 41gSaturated Fat: 18gFiber: 4gSugar: 81g

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