This is one of those desserts that get devoured before it even comes to room temperature. It is a super moist cake that is topped with crunchy pecan bits and covered with sweet, silky caramel. Rather than slicing into this cake, it’s more of a scoop-into-a-heap-onto-your-plate situation. Delicious and sticky, oozing with caramel.
It is the perfect dessert to “wow” guests and give them something that maybe they don’t eat that often. It is not actually pudding by American’s definition of the dessert, despite it’s name. When Americans think of puddings, we think of a creamy dessert thats eaten out of a bowl with a spoon. Chocolate, rice, Butterscotch Pudding, tapioca, etc. British puddings can include this type of dessert, but overall “puddings” in England just refer to dessert in general. And sticky pudding desserts like this, remind me so much of England. Typically Sticky Toffee Puddings incorporate dates, but not this one. Date-haters rejoice!
The caramel makes itself, you just have to stir. No complicated candy thermometers are needed. You just mix butter, sugar, and cream over low heat and pour it over the cake. Meanwhile the cake is even easier, just combining the ingredients and letting it bake. And I noticed it looks a lot like Honey Bun Cake, although it’s just that pecan topping and round pan. The honey bun cake is actually yeast based. 🙂