Easy Pecan Pie Cobbler (self saucing version)
pecans
This pecan pie cobbler is an easy dessert that uses simple ingredients and requires very little time and effort. A warm sticky cake with a hidden layer of caramel sauce which tastes like gooey pecan pie filling. No need to make a sauce to pour over it - this dessert is self saucing and delicious. Serve it up in individual dishes or even right from the baking dish like we always do. It’s such an old fashion or vintage decadent and cozy dessert that everyone loves. It’s so easy to make - all you need is a bowl and whisk - no need to make a pie crust or bake for hours and no need to pull out the electric mixer/hand mixer for this one. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream! It is the perfect dessert for when you are craving the flavors of pecan pie but don’t feel like putting in that kind of time and effort.
What’s The Difference Between This Pecan Pie Cobbler and The Other One You Have On The Blog?
Yes I got two pecan pie cobbler recipes on the blog in case you didn’t notice. My Pecan Pie Cobbler (Easy Pie Crust Version) is such a great recipe for a quickie pecan pie but uses store-bought pie crust and uses most of the same ingredients you would normally use in a pecan pie like sugar, eggs, pecans and light corn syrup or dark corn syrup. It is super fun and easy to make and it is totally irresistible. This pecan pie cobbler is a bit more from scratch as it uses a very basic pantry ingredients combined to create a vanilla spiced cake that is self saucing with a delicious caramel like sauce that magically appears when the cobbler is baked. This recipe corresponds more with a traditional cobbler of this style. Both are so so delcious and must tries if you are a fan of pecan pie.
Pecan Pie Cobbler Recipe Ingredients
- SUGAR: Brown sugar is best, but you can also use granulated sugar or coconut sugar in a pinch for the batter. Light or dark brown sugar can be used.
- ALL PURPOSE FLOUR: Either plain flour or a good quality 1-1 all purpose gluten-free flour.
- BAKING POWDER: Gives some rise to the pudding. No need for any baking soda for this recipe.
- SALT: Brings out the sweetness and balances the flavors
- MILK: I use whole milk or half and half but you could also use almond milk, or evaporated milk, really any milk will work fine.
- BUTTER: Unsalted butter is what I use.
- EGG: Just 1 egg is all you need and it helps add richness and moisture to the batter.
- VANILLA EXTRACT: A must for any good dessert!
- MOLASSES: This is optional but I love the flavor it adds to cake plus it adds moisture to the batter as well.
- SPICES: I usually like to add a pinch of cinnamon to my pecan filling when I make pie so I added a touch here too. Any warming spices would be wonderful here - but if you wish to skip - the cake will still be delicious.
- OPTIONAL ADD INS: Fee free to add some extra spices if you wish to the batter. You can also add some chopped walnuts/pecans or even chocolate chips, butterscotch chips or even toffee bits to the batter - ½ cup of either.
For the Caramel Sauce
- BROWN SUGAR: It ensures a rich, thick, and sweet caramel sauce.
- PECANS: I like to use raw pecan halves and rough chopped.
- HOT BOILING TEA/WATER: This will be carefully poured all over the pudding cake, which once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will rise and add a layer of warm, creamy caramel sauce.
How To Make a Self Saucing Pecan Cobbler (full instructions in recipe card below)
- PREPARE BAKING DISH: Pre-heat oven. Lightly grease baking dish then add the butter to dish and place in the oven to melt.
- PREPARE CAKE BATTER: In a small bowl combine, flour, sugar, spices, baking powder, and salt. Whisk the milk, egg, vanilla and molasses together in a separate medium bowl until combined. Combine wet and dry ingredients until just combined.
- ASSEMBLE CAKE: Pour the cake batter into pan over the melted butter. Sprinkle over pecans followed by the brown sugar. DO NOT STIR. Gently pour boiling water evenly over the cake batter (this is what will form the sauce). DO NOT STIR.
- BAKE: Carefully transfer to the oven and bake. While baking, the cake will rise to the top and the pudding sauce will form on the bottom which you will be able to spoon over the cake like hot caramel sauce
Easy Pecan Pie Cobbler Recipe Tips
- After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
- This cake is best served warm, shortly after being removed from the oven. When it is warm the cake is soft and tender with the optimal texture and the pudding sauce is creamy.
- This cake is best within 1 day of baking, as the cake will absorb some of the pudding sauce over time.
- Make sure that your baking dish is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other. You don’t want the risk of it bubbling over. When in doubt simply place baking dish over sheet pan before going in the oven to catch any potential drips.
- Don’t forget the toppings – Serve with whipped cream, creme fraiche or vanilla ice cream.
Pecan Pie Cobbler Make Ahead, Storage & Freezing
- MAKE AHEAD & FREEZING: This cake is best made and eaten the same day BUT if you wanted to save a little time the uncooked batter can be prepared and transferred to prepared baking dish and covered in plastic wrap and placed into the fridge for up to 1-2 days ahead. Once ready to bake remove batter from fridge and allow to come to room temperature while you preheat oven. Remove plastic wrap and then sprinkle over the pecans and sugar followed by adding the boiling water. I would not recommend freezing this cake as the texture will not to be the same.
- STORAGE: Baked pecan pie cobbler/pudding, once cooled down, can be stored in the refrigerator, covered tightly with plastic wrap. Leftovers will keep for up to 3 days. Reheat in microwave.
- REHEATING: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be more moist, as most of the sauce will have been soaked up already. So don’t expect there to be too much of it to spoon over the cake.
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Recipe
Ingredients
For the Base
- 4 tablespoons unsalted butter (½ stick or ¼ cup butter)
For the Cake Mix
- 1 large egg, room temperature
- 1 tablespoon molasses
- ½ cup whole milk, room temperature
- 2 teaspoon vanilla extract
- ½ cup brown sugar
- 1 cup all purpose flour
- ½ teaspoon cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon Salt
For the Topping/Sauce
- 1 cup brown sugar
- 1½ cups chopped pecans
- 1½ cups boiling water
Directions
Preheat oven to 350°F. Lightly grease 13x9 baking dish/casserole dish.
Place butter in prepared baking pan then transfer to oven and heat until butter is melted, 3-5 minutes.
In the meantime in a large bowl whisk together the flour, sugar, cinnamon, baking powder and salt using a wire whisk.
In a smaller bowl whisk together the egg, milk, molasses and vanilla until combined.
Add the wet ingredients to the dry ingredients and gently stir to combine. Do not over mix.
Using oven mittens carefully remove hot baking pan from oven and place on a heat safe surface.
Spoon or pour the batter as evenly as possible over butter and the bottom of the dish.
Sprinkle with pecans, followed by the brown sugar.
Slowly pour boiling hot water over top and DO NOT STIR into the batter.
Carefully transfer hot baking dish to oven and bake uncovered for 30-40 minutes or until the top of the cake springs back when lightly touched and is bubbling around the edges. The top will be a bit crusty, and golden brown like the top of brownies.
Remove from oven. Allow cake to cool in the pan for a few minutes on a wire rack (cobbler sauce will thicken upon cooling)
Serve cake warm, with ice cream if you like. Serve each slice and drizzle with pudding sauce from pan
Recipe Notes
- Do not stir or mix the topping once sprinkled over top.
- This cake is best within 1 day of baking, as the cake will absorb some of the pudding sauce over time.
- To store: Cooked pudding cake, once cooled down, can be stored in the refrigerator, covered, for up to 3 days. Reheat in microwave.
- To reheat: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be extra moist, as most of the caramel sauce has been soaked up already. Once it is warm, it will seep some out.
