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Pecan Date Pudding

Total Time

Prep: 20 min. Bake: 50 min.


8 servings

This date pudding recipe was passed down from my great-grandmother to my grandmother. They lovingly served it with whipped cream on top. We never had a holiday without it. —Patricia Rutherford, Winchester, Illinois
Pecan Date Pudding Recipe photo by Taste of Home


  • 1 cup all-purpose flour
  • 2 cups packed brown sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, divided
  • 3/4 cup whole milk
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 2 cups water
  • Whipped cream, optional


  1. Preheat oven to 350°. In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and pecans. Transfer to a greased 8-in. square baking dish.
  2. In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter.
  3. Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.

Nutrition Facts

1 serving: 452 calories, 14g fat (3g saturated fat), 10mg cholesterol, 213mg sodium, 83g carbohydrate (67g sugars, 3g fiber), 4g protein.

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