@christopherhopkins1: 🍮🍂 Sunday Supper Gooey Pecan Pudding Cake Ingredients For the Cake: * 1 cup all-purpose flour * ¾ cup granulated sugar * 2 teaspoons baking powder * ¼ teaspoon salt * ½ teaspoon ground cinnamon * ½ cup milk * 2 tablespoons unsalted butter, melted * 1 teaspoon vanilla extract * ½ cup chopped pecans For the Gooey Pudding Topping: * ½ cup packed brown sugar * ¼ cup granulated sugar * ¼ teaspoon ground cinnamon * ¼ cup chopped pecans * 1½ cups hot water Instructions * Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish. * Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. * Add the wet ingredients: Stir in the milk, melted butter, and vanilla extract until just combined. Fold in the chopped pecans. * Prepare the topping: In a separate bowl, combine the brown sugar, granulated sugar, cinnamon, and chopped pecans. * Assemble: Spread the cake batter evenly in the prepared baking dish. Sprinkle the sugar-pecan topping over the batter. * Add hot water: Carefully pour the hot water over the topping. Do not stir. The water sinks through the batter as the cake bakes, creating a rich, gooey pudding sauce underneath. * Bake: Bake for 35–45 minutes, until the cake is set on top but still has a moist, pudding-like layer underneath. * Rest and serve: Let the cake stand for 10–15 minutes before serving. Spoon warm portions into bowls and serve with vanilla ice cream or whipped cream. Baking Tips 🍂 * Do not stir after adding the hot water; this is what creates the gooey pudding layer. * Serve warm for the best texture. * Store leftovers covered in the refrigerator for up to 3–4 days and reheat individual portions before serving. Yield: 6–8 servings Prep Time: 15 minutes Bake Time: 35–45 minutes Note: Your original ingredient list was incomplete, so this is a suggested version of the recipe, not a verified transcription of the original.

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