This decadent Chocolate Pecan Caramel Pudding is pure indulgence in every bite. With layers of rich chocolate cake, creamy cheesecake filling, gooey caramel, and a luscious chocolate ganache, it’s finished off with toasted pecans and a hint of sea salt for the perfect balance of sweet and salty. I love serving this warm for that ultimate molten center and intense flavor experience.

Why You’ll Love This Recipe

I find this dessert is everything I want when I crave something rich, chocolaty, and comforting. The fudgy chocolate base contrasts beautifully with the creamy filling, while the caramel and chocolate ganache bring in that luxurious, sweet touch. The toasted pecans offer a nutty crunch, and the sprinkle of sea salt ties it all together. It’s a showstopper dessert that always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake base:
▸ 1 cup all-purpose flour
▸ 1/2 cup cocoa powder
▸ 1 tsp baking powder
▸ 1/2 tsp baking soda
▸ 1/2 tsp salt
▸ 1/2 cup butter, softened
▸ 1 cup sugar
▸ 2 large eggs
▸ 1 tsp vanilla extract
▸ 3/4 cup buttermilk

For the creamy filling:
▸ 8 oz cream cheese, softened
▸ 1/3 cup sugar
▸ 1 egg
▸ 1 tsp vanilla extract

For the topping:
▸ 1 cup semisweet chocolate chips
▸ 1 cup caramel sauce (homemade or store-bought)
▸ 1/2 cup heavy cream
▸ 1 cup toasted pecan halves
▸ Flaky sea salt, for sprinkling

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing and lining an 8-inch square baking pan.

2. For the chocolate cake, I whisk together the flour, cocoa, baking powder, baking soda, and salt in a bowl. In a separate bowl, I cream the butter and sugar until light, then beat in the eggs and vanilla. I alternate adding the dry ingredients and buttermilk until the batter is smooth. Half of this batter goes into the pan.

3. For the creamy layer, I beat the cream cheese, sugar, egg, and vanilla until it’s completely smooth, then spread it carefully over the chocolate layer. I gently spread the remaining chocolate batter on top.

4. I bake the cake for about 35 to 40 minutes, just until the edges are set but the center stays slightly gooey. I let it cool slightly before adding the toppings.

5. For the ganache, I heat the cream until steaming and pour it over the chocolate chips, whisking until smooth. I drizzle this over the cake along with the warm caramel sauce.

6. Finally, I top it all with toasted pecans and a generous sprinkle of flaky sea salt. It’s best served warm.

Servings And Timing

Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Servings: 9

Variations

• I sometimes swap pecans for walnuts if I want a slightly different crunch.

• For a white chocolate twist, I replace the semisweet chips in the ganache with white chocolate chips.

• I’ve also made it in a round cake pan for a more elegant presentation—no impact on taste, just aesthetics.

• If I want more depth, I mix a teaspoon of espresso powder into the chocolate cake batter.

• To make it nut-free, I skip the pecans and add crushed pretzels for a salty crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop a slice in the microwave for about 20–30 seconds until warm and gooey again. I find this pudding is best enjoyed warm to appreciate the molten caramel and melty ganache.

FAQs

1. How do I know when the pudding is done baking?

I check that the edges are set and slightly pulling away from the pan, while the center stays a little gooey. That gives me the best fudgy texture.

2. Can I make this ahead of time?

Yes, I often make it a day in advance and reheat just before serving. It holds up well and even intensifies in flavor overnight.

3. Can I freeze this pudding?

I wouldn’t recommend freezing it because the texture of the filling and ganache may change. It’s best enjoyed fresh or refrigerated.

4. What kind of caramel sauce works best?

I use a thick, buttery caramel sauce—either homemade or a high-quality store-bought one. It should pour easily but not be too runny.

5. Can I use a different size pan?

Yes, but it will affect the baking time. If I use a larger pan, I shorten the baking time slightly and keep an eye on the center’s doneness.

Conclusion

This Chocolate Pecan Caramel Pudding is my go-to for when I want to impress or simply indulge myself. The rich chocolate, creamy center, silky toppings, and crunchy pecans come together in a dessert that’s warm, gooey, and deeply satisfying. I always save a corner piece for myself—the molten center and crispy edge are unbeatable.