Pumpkin Pecan Pudding Cake on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

Nothing says fall quite like pumpkin, pecans, and a hint of spice. This Pumpkin Pecan Pudding Cake on the Big Green Egg brings all those cozy flavors together into a warm, sweet, and slightly smoky dessert that’s perfect for any autumn gathering.

It’s rich, easy to make, and bakes beautifully in a Dutch oven or foil pan right on your Big Green Egg. With its golden, buttery topping, crunchy pecans, and soft pumpkin filling, this pudding cake is everything you love about the season in one bite.

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Ingredients

For the Cake

• 1 can of pumpkin puree
• 1 can of evaporated milk
• 1 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 3 eggs
• 1 box yellow cake mix (unprepared)
• ½ cup brown sugar
• ¾ cup chopped pecans
• 2 sticks salted butter

Optional Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy whipping cream (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt

EGGcessories

• ConvEGGtor
• Oval Dutch oven or 9x13 foil pan

Step-by-Step Instructions

1. Set Up the Big Green Egg

Prepare your Egg for indirect cooking with the convEGGtor in place and preheat to 350°F.

2. Make the Pumpkin Base

In a large mixing bowl, combine pumpkin puree, evaporated milk, sugar, pumpkin pie spice, and eggs. Whisk until smooth and fully blended.

3. Layer the Cake

Pour the pumpkin mixture into your oval Dutch oven or greased foil pan. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Then top with brown sugar and chopped pecans.

Cut the butter into thin pats and distribute them evenly over the top. Try to cover as much surface area as possible, as the butter will melt down into the cake while baking.

4. Bake

Place the pan on the cooking grid and close the dome. Bake for 50 to 60 minutes, or until the top is golden brown and set.

5. Serve

Remove the pudding cake from the Egg and allow it to cool slightly. Serve warm with whipped cream, vanilla ice cream, or homemade caramel sauce.

Optional Caramel Sauce

1. Combine sugar and water in a saucepan over medium-high heat. Do not stir while it heats—just swirl gently as it begins to caramelize.
2. Once the mixture turns a deep amber color, remove from heat. Slowly add the heavy cream while whisking.
3. Stir in butter, vanilla extract, and sea salt until smooth and glossy.
4. Let the mixture cool slightly before drizzling it over your pudding cake.

Expert Tips

• Use real pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices.
• Distribute the butter evenly across the top so the cake bakes evenly and gets that crisp, golden layer.
• If you prefer less sweetness, reduce the brown sugar topping slightly or use unsweetened whipped cream.
• For added flavor, sprinkle a little cinnamon sugar on top before baking.
• Leftovers can be refrigerated and reheated. It’s even better the next day.

Final Thoughts

Pumpkin Pecan Pudding Cake on the Big Green Egg is the perfect dessert for cool evenings and fall get-togethers. The pumpkin filling stays soft and custardy while the buttery cake mix topping forms a golden crust. The gentle heat of the Big Green Egg gives it a unique flavor you won’t get in a traditional oven.

Serve it warm, finish it with a dollop of whipped cream, and let the season’s best flavors shine.