1-First, preheat the oven to 350 degrees Fahrenheit and prepare a 9×13-inch baking dish. Pour the 1/2 cup melted butter into the dish to create that essential base layer. In a medium bowl, whisk together the 1 1/4 cups all-purpose flour, 2/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt until well mixed.

2-Next, make a well in the center of the dry ingredients and add the 2/3 cup milk and 1 teaspoon vanilla extract. Whisk until just combined the batter will be thick, which is perfect for this recipe. Drop dollops of the batter over the butter in the pan and gently spread it out evenly.

3-Then, sprinkle the 1 cup packed brown sugar and 1 1/2 cups coarsely chopped pecans over the batter. Pour the 1 1/2 cups hot water over the top without stirring, as this helps form the pudding layer. Bake for 30-40 minutes until the top is set and you see pudding bubbles.

4-After baking, let the cake sit for 10 minutes to thicken the pudding layer. For adaptations, substitute ingredients as needed, like using almond milk for a dairy-free version. If you’re looking for more baking inspiration, try our cinnamon bread recipe for a complementary treat.