Rich and luscious, not only is Pecan Cobbler super simple to make, it’s amazingly delicious too! Pecan Pie Cobbler tastes like the best pecan pie you’ve ever had but BETTER!!
Yep, this is the original recipe that started the Pecan Cobbler rage. I understand, it’s a phenomenal recipe! This recipe has gooey sweet pecan pie filling with a buttery pastry biscuit top crust.
Pecan Cobbler
This Pecan Cobbler is a must-have on your dessert list! It’s packed with crunchy pecans and oozing with gooey caramel. The rich caramel sauce is created from butter and brown sugar baking to saucy perfection. Pecan Cobbler Recipe is a sweet buttery dessert that’s loaded with toasted pecans. It’s a simple, easy dessert made in just one pan.
This dessert by far is one of the best desserts I’ve ever made. If it’s not the best, it’s in the top five for sure!
Pecan Pie Cobbler has a fluffy with a crisp top, crunchy from the pecans, and is self-saucing. Self-saucing simply means the ingredients create a sauce as it cooks. This is a result of layering the ingredients as I indicate in the recipe box below.
More about this Pecan Pie Cobbler recipe
Unlike most cobblers, this Pecan Cobbler is absent of any fruit. It’s rich and totally irresistible. Enjoy it plain or with a big scoop of vanilla ice cream.
- I do not recommend using margarine in place of the butter, the caramel turn out the same using margarine. Stick with the real thing in this recipe.
- I make this pecan cobbler with self-rising flour, I haven’t test it with all-purpose flour.
- Yes, this recipe has a lot of sugar. The sugar and butter make the caramel sauce and it’s amazing!
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Tips and Recommendations
- I use whole milk.
- I cannot stress enough the importance of using real butter. Do not use margarine.
- As well, I do not recommend reducing either the brown sugar or the hot water in this recipe.
- Additionally, I don’t recommend reducing the amount of butter. These three components are what make the sauce and it’s detrimental this ingredients as well as the amounts are correct.
Three days in the fridge. Store your cobbler in an airtight container in the refrigerator for up to 72 hours.
To reheat, you can reheat it either in the oven or the microwave. To reheat it in the oven, turn your oven to 350 degrees F and heat until the cobbler is heated through. Furthermore, for the microwave, cover it with a damp paper towel and reheat it in 30-second increments until heated through.
Favorite recipes that you’ll enjoy too!
Reasons I blog
- I’ve ‘met’ people from all walks of life and many different countries.
- I enjoy connecting with people.
- I enjoy sharing my passion.
- It allows me to network and builds friendships.
- I have learned to write better and research better.
- Additionally, blogging allows me to trade tips and techniques as well as gain knowledge.
- You will never be bored with blogging. There always something to do on the blog.
- Blogging has challenged me mentally and creatively.
- I can express my opinion.
- I wake up at night thinking about a post I want to create.
Blogging at times has put me out of my comfort zone. - Blogging challenges me to be better.
You’ll enjoy these cobblers too!
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- My Pound Cake series
- Two Step Fresh Peach Pound Cake
- Mile High Pound Cake
- Million Dollar Pound Cake
- Strawberry Cake
- Crock Pot Crack Chicken
- Ground Beef Mongolian Noodles
- Old Fashioned Blue Ribbon Pound Cake
- Captain Rodney’s Dip
- Dark Chocolate Brown Sugar Cookies
**Please note, I updated this recipe on 9/29/14. I tested the recipe using self-rising flour versus a cake mix and found the flour to be much better. The recipe reflects these changes.
This Pecan Pie Cobbler is one of my favorite desserts – to make and to eat! You are just not going to believe how easy it is!
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PECAN COBBLER
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Save To Your Recipe BoxIngredients
- 6 tablespoon butter no substitutions
- 1 cup pecans I like this brand
- 1 and ½ cup self-rising flour I like this brand
- 1 and ½ cup granulated sugar
- 2/3 cup milk more if needed
- 1 teaspoon pure vanilla extract I like this brand
- 1 and ½ cup brown sugar packed, light
- 1 and ½ cup water hot
Instructions
- Preheat oven to 350 degrees.
- Add butter to a 9×13-inch cake pan or casserole dish and melt in the oven.
- Pour batter over butter and pecans, do not mix.
- Sprinkle brown sugar evenly over batter, do not stir.
- Carefully pour the hot water over the mixture; do not stir.
- Bake 30 to 35 minutes or until golden brown.
Notes
Nutrition
Bebo says
I work at a convenience store but we offer homemade biscuits for breakfast and homemade pizza, burgers, chicken sandwiches, hot dogs, Philly cheesesteaks, etc . for lunch and dinner . On Sundays, I do a Sunday dinner and on occasion I will serve a dessert with dinner. I was looking for a dessert recipes and stumbled across your pecan cobbler recipe. I made it at home to try it out before serving and selling it to the public and all I can say is…DELICIOUS! It was an easy, straightforward recipe and simple to make. I received so many compliments on the cobbler and have had many customers requesting that I make it again. They are even suggesting that they would be willing to purchase as an ala carte item. For those who are saying that it’s a bit too sweet the blogger recommends serving it with a scoop of vanilla ice cream. I would have to agree as I happen to be one of those people who thinks vanilla ice cream is a requirement for any type of cobbler or fruit pie. The cool creaminess of the vanilla cream cuts the sweetness down a bit and makes the cobbler even better. Again, thank you for the recipe it was just wonderful!
Paula says
I’m so happy that you and your customers enjoy it. I always have picked the fruit out of cobblers so I was determined to make one without fruit. 😄 Please give your customers my website address >https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/ for the recipe. Thanks so much for commenting. Paula
Md Sayeed says
👏 This pecan cobbler recipe looks absolutely amazing! Can’t wait to try it out and impress my friends and family. Thanks for sharing! 🙌
Shelia Richey says
I made it today for my husband on Easter Sunday. He liked it but it was too sweet. I used pecans out of my freezer, they where raw pecans. It made the pecans soft not crunchy. I don’t know if I was suppose to roast them or use the store bought kind. Well maybe you can tell me the right kind to use. The recipe didn’t say not to use raw pecans. My husband enjoyed it alot, but he said that nothing can beat a homemade pecan pie. I followed the recipe, but the pecans had no crunch to them.
Paula says
You can toast the pecans but I don’t usually toast them and I store all nuts in the freezer. They crunchy turn out crunchy for me. Are your pecans homegrown? I really don’t know why they wouldn’t stay crunchy.
Lydia says
I heated the butter in the oven as the recipe states, and my glass casserole dish exploded in the oven. Next day, several hours of cleaning glass and butter out of my oven, I’m going to try again – melting the butter separately and pouring it into the dish.
Paula says
Oh my, I’ve never heard of that happening with ann oven-safe dish. So sorry!
JimmyB says
I’m no expert but I have read that some years back Pyrex changed the formula for their glass baking dishes and that the new product is much more susceptible to glass exploding. That could be what happened to your dish.
Patricia Mckinnon says
Delicious and so easy
Amanda says
It is complete MAGIC! Seriously, hot water? I don’t know how it works…… but it works. You have to try it today! I also like that the recipe can be easily cut in half.
Lena says
I made this recipe exactly as written. It’s delicious. I don’t care for pecan pie, but I love this. This will be a new holiday dessert. We’re having company tonight, but my husband and I can’t stay out of it. Going to serve it with vanilla ice cream.
Paula says
I’m the same way – it’s too good to stop eating. I’m so happy you both enjoyed the recipe.
Pamela McEachern says
…….OMG!!!!! WONDERFUL
Brandon says
I made this for my wife and she LOVED it! Kids did too. I want to take it to gatherings, but feel I will need twice as much once people taste how good it is. Lol. Do you think that doubling the recipe would work?
Paula says
Yes, but I recommend using a larger pan versus having it thicker in a 9x13inch pan.
Bara Lake says
Deeeelicius! Friends really like it, too😋💞
Eva says
I made this for dessert today. Everybody really enjoyed it. My Granddaughter doesn’t usually like nuts, but she really liked this. My 13 month old great grandson absolutely loved it!
Paula says
I’m so happy you all like it!
Lori Leidholm says
If I want to cut this in half for less people would you think an 8×8 pan?
Paula says
Yes.
G King says
Yummy dessert. Very rich and sweet. I reduced brown Sugar to 1c and next time will also reduce white sugar to 1c. Other than that follow instructions. Don’t overthink it. Use very hot near boiling water.
Lisa says
Is it supposed to be rubbery?
Paula says
Not at all.
Tyler says
If you over mix the batter you will develope gluten, which makes good bread but rubbery cakes. Maybe you overmixed or waited too long to add the water and bake because allowing wet flour to sit will also developed gluten and make tough cakes.
Bethany says
This recipe is a hit with everyone I make it for. I made this for my niece and her now husband once and they loved it so much they had me make two for their wedding (neither are big fans of cake). The caterer asked for the recipe so I gave them the link to your post 😊
Paula says
Thank you!
Summer says
Wondering if you made it in glass dish or metal 9X13?
Paula says
I’ve made it in both so either will work.
Gracie says
This was a huge hit at my house! Definitely a keeper and I’m already looking forward to making it again!
Marguerite says
Hey! This looks delicious! I was wondering if a plant based butter would work? I have never used them but my daughter is diary free, and gluten free. So would GF flour work?
Thanks so much!
Paula says
I haven’t used either of those substitutions. I think they would work, but just haven’t tested them.
Linbil says
My husband has celiac and cannot eat wheat. I made this for the first te yesterday. I used Pillsbury one for one gluten free flour using all the same measurements except for the milk added additional milk 1 teaspoon at a time (8 total). It was still a bit thick to pour so I spooned the batter to make suresll pecans were covered. I baked it at 350 for 35 minutes. It was beautiful and oh so good. Very rich. A bite or two at a time was about all we could handle. I thought I could never get anything too sweet for my husband but as someone else suggested I think next time I will try with a little less sugar.
Linbil says
I forgot to say that I added the baking powder and salt to the gluten free flour. Hard to find self rising gluten free unless you plan far enough ahead to order online. Please excuse all the typeos i
n my original post.
Laur says
Can i use regular flour?
Gina Streed says
Baked this tonight and absolutely delicious. I would love to have about double the gooey sauce. Could I do this by simply doubling the butter and brown sugar.
Paula says
I haven’t tested to see if that will work. I don’t know if the crust would cook correctly with that ratio.
Fran says
I made this recipe and love it! Could more pecans be added to the one cup?
Paula says
Yes you can add another cup
Joan says
This looks wonderful. However, I am wondering if I can use walnuts rather than pecans? Has anyone tried using walnuts?
Paula says
You can. I’m just not real fond of walnuts so I rarely use them.
Jessica says
Do you use salted or unsalted real butter??
Paula says
You can use either personal preference. I bake with salted butter.
Valerie says
Delicious!! A new must have for holidays!
Bonnie says
Just made this for a church gathering tomorrow. Can’t wait to taste it.
carol wright says
This was a hit both at work and at Thanksgiving dinner. Thanks for sharing.
Megan L says
Have made this several times and it is amazing!!! Much better than pecan pie!! I bake mine for about 10 minutes longer than recipe says but could just be the difference in my oven.
Marty says
Found this this afternoon. Made it fir company tonight. Rave reviews. Better than pecan pie. Thank you Paula.
PK says
In the oven right now! I’m literally so excited!
Sheree S says
Made this for the first time tonight. It was a total hit! We had it right from the oven. Definitely making this again in the future.
Gina F. says
Good golly, Miss Molly! This is a seriously tasty treat. Four of us tried it while warm. Eyebrows were raised and “wows” were exclaimed. Absolutely amazing.
Paula says
👏🤸♀️🎉 I felt the same way the first time I made it. I’m so happy you enjoyed it!!
LW says
Will make this again at the holidays instead of pecan pie as very similar in flavor and much easier! I did reduce the brown sugar from 1 1/2 cups to only 1 cup and still very sweet and crunchy caramelized. Used hottest water from the tap and baked up beautifully thick and crispy in my 9×13 nonstick metal cake pan.
Christy Rosson says
Absolutely delicious! I noticed one comment about turning oven up to 375 to “finish” it because it wasnt done. I cooked at 350 for 30 minutes and the crust was a nice golden and toasted brown. The filling was a bit loose, wiggly, but have patience! When it cools, even slightly, it thickens nicely. I was tempted to not use all 1 1/2 cups of water because it seemed too wet, but glad I followed recipe exactly to get the right consistency in the caramel sauce. Thank you for this recipe. It always disappears at church dinners.
Smoq BBQ says
For some reason, I love cooking your recipes. It looks delicious, for sure this Pecan Cobbler is going to be on my table tonight. Thank you, Paula, for this simple yet delicious looking recipe.!
Annette says
Should this be refrigerated or stay at room temp?
Paula says
It can stay at room temp
Angie says
Found this recipe a couple of weeks ago, and my gf loves it! I’ve actually made 3 in about 3 weeks time! 🤣 we all have a sweet tooth at my house! followed exact instructions and it came out great!!!!!!!
Paula says
I’m so happy you like it. Thank you so much for commenting!
Bren says
Be sure to use boiling water which the recipe does not specify or it is a watery mess
Paula says
It doesn’t have to be boiling, just hot.
Mandy says
My mom loves pecans. I have wanted to make a pecan cobbler for her for a long time and I found this recipe on an internet search and made it yesterday for her birthday. It was so easy and so so good. Unfortunately my husband is picky and isn’t crazy about nuts so he wasn’t crazy about this. But we think he’s just plain crazy for not loving nuts!!! I was nervous making this for the only birthday dessert when I’ve never made it before but I am so glad I took a chance. I followed the directions exactly except that I didn’t measure the pecans, I just put a bunch in the bottom of the pan, enough to about cover it. I figured I couldn’t use too many pecans. I probably used about what the recipe calls for or a little more.
Paula says
I’m so happy you liked it! My two sons don’t like nuts either. But, it doesn’t bother me, it’s just more cobbler for me! 😉
Edith says
I love this recipe. I made it last year for family reunion and I brought home an empty pan. Because we aren’t having company now, I downsized your recipe for two because we cannot afford the calories in leftovers!
These are my favorite pecans:
https://www.sunnylandfarms.com/Product/Georgia-Pecan-Halves
I’m a third generation customer and now I send a care package of these to my in-laws every once in a while. They stay fresh, plump and moist, by keeping them frozen and defrosting them in the refrigerator. When I don’t have time to repackage them into smaller bags I just pop the whole box into the freezer when they arrive.
Ana says
My husband doesn’t usually have a sweat tooth, but he does love caramel, pecans, and snicker doodle cookies, so… I combined those 3 of your cobbler recipes and made a pecan caramel doodle cobbler. 😊
Paula says
I LOVE that!! Now I’ve got to try it! I’m so happy you guys liked it.
Sybil says
Made this exactly per instructions, and it was delicious. My questions is it seemed a but soupy. I even put it in the refrigerator to try to get the sauce to thicken up. Any ideas? Cooked it 40 minutes.
Jeanette says
Do you think I could halve this recipe and make in an 8 x 8 pan? It’s just not practical for me to prepare the 9 x 13 size.
Thank you!
Paula says
Yes I do think it can be halved
Nancy says
Made a few changes. I used one cup of granular Swerve instead of 1 1/2 cups white sugar. I used 1 1/2 cup of brown sugar Swerve instead of regular brown sugar. This kept the flavor without the insulin rush and calories. I also used gluten-free flour with baking soda and salt. My husband and I thought it tasted great. Next time I will increase the amount of pecans. One cup is not enough.
Eeeee says
I had to raise the temperature on mine to 375 so we could finish cooking. I did 350 30 to 35 minutes it did nothing for mine.
Paula says
Hey there, you probably need to calibrate your oven. https://www.callmepmc.com/how-to-calibrate-your-oven/
Patty says
Made this yesterday for our family Thanksgiving and we scraped the bottom of the dish! It is VERY sweet, but everyone loved it!
Melanie says
Do you think this recipe would work if I used margarine? hee hee, just kidding. Looks absolutely scrumptious!
Annette says
Is there any way to turn the basic recipe into a peach cobbler? I love the crust!
Paula says
I have this recipe: https://www.callmepmc.com/peach-pecan-cobbler/
Kekejazz says
Can this be prepared a day ahead and baked the next day?
Paula says
I don’t recommend it.
Claudia Catlett says
Can you use Almond milk instead of whole milk in the Pecan Cobbler?
Paula says
Yes, but it will not be a creamy
Hazel nettles says
I had this at a restaurant and was glad to find receipt. Itsy sister’s favorite.i will make it for our 4th of July family gathering.
Vicki Karlsson says
My game group will absolutely love this.
Should I toast the pecans first – or do they get toasted in the process (like in the pie?)
Paula says
Either way. I’ve made it both ways and can’t tell the difference.
Joan Small says
I was looking for something different & I believe this is going to be a hit for our Easter dinner. I had planned on a bread pudding & pecan pie, well this is going to be better with two in one ! I thank you for your recipe & look forward to trying others also.
Paula says
You’re so welcome! Enjoy!
Lance says
Could you add peaches to the recipe?
Paula says
Yes, here’s that version https://www.callmepmc.com/peach-pecan-cobbler/
Gloria says
Can walnuts be substituted for the pecans?
Paula says
Yes
JayTee says
I love the concept of this recipe- we grow pecans on our farm.
For me and my family, this was way over the “too sweet” line and we could not eat it all.
Next time I’m going to cut the sugars in half and try again.
Christy says
Hi Paula, can’t wait to try this!!
Leslie says
I have made this twice. It is remarkable with vanilla ice-cream. I will make it again this week for company. Thank you for sharing this amazingly delicious and easy to make recipe.
Paula says
Thank you for your kind words!
LindaRoberts says
Pecan pie Bread Pudding
Joan Rush says
Made this today and the flavor is wonderful! It does however have so much more crust than filling. Is there a way to tweet it so that I have more filling? It seemed to soak up in the crust. Made it exactly by the recipe. Thanks
Paula says
thank you, I haven’t tried to get more filling, not sure if increasing those ratios will do the trick or not.
Pam Cison says
Made this several times. Always a hit with my family.
Absolutely delicious!!
Lisa Januska says
Making it now for our Christmas arty tonight, so excited to see what everyone thinks!!
Leslie says
Made this today. It tastes terrific, and it is so fast and easy to make. My husband says it’s better than any pecan pie he has ever had. Thank you for this keeper.
Ronald Gonshorowski says
I am hypoglycemic, so I think I might be able to use a non sugar substitute or cut by 50% so that I don’t OD on sugar.
You have to think differently when it is hypo rather than hyper.
When yo go too high then your body has a tendency to have a sudden drop, so it is better to take this into account.
Emily says
Can you make this ahead of time? Or is it best to eat right after?
Paula says
Honestly it’s good either way, it also warms up good in the microwave.
Tracie says
Made this yesterday and it turned out delicious! My boyfriend said it was better than pecan pie! I did add 2 cups of pecans instead of 1 though! Thanks for sharing this recipe! Definitely will be making it again for co-workers.
Paula says
I’m so happy you like it!
Beulah Martin says
What I meant to say, I’m a diabetic and could you replace the white sugar for a non sugar sweetner?
Paula says
I’ve never baked with non-sugar sweeteners and don’t know how they will react. This recipe has a lot of sugar to has to substitute it all.
BJ Martin says
Aren’t you a diabetic?
Dianne says
Since I have only 3 recipes (that I seldom make) I never buy self-rising flour. Is it very important in this recipe? Could I use regular flour and add something else to it for it to suffice? (I’m thinking baking power added to the flour). Or should I just go buy self-rising style flour? Then, can I freeze it to use much, much later on? thanks for the help. Diannemu22@hotmail.com
Paula says
That info is in the dialogue of the post
Nicole says
What if I use dark brown sugar instead of light?
Paula says
It’s fine, it’ll just be richer
Marjorie says
Hi I found your recipe on the web IGIW I will be trying it on Thursday to use for a bake sale hope it is everything you say.
Cynthia says
Since I use unsalted butter, could I add a 1/2 tsp of salt or maybe a 1/4 tsp of salt.
Paula says
yes, I would
Paula says
Probably 1/4 will be plenty
Cynthia says
This Pecan Cobbler was a big hit at my church covered dish luncheon today.
Since I used unsalted butter instead of salted butter, I added a 1/4 teaspoon of salt to the recipe and it came out perfect. I’ve added this recipe to my go to desserts!!
Deanna says
Salted or unsalted butter?
Paula says
I use salted
Carol says
This pecan cobbler was a big hit at my house tonight! I followed the recipe to the letter and it came out perfect! They gobbled the entire cobbler up before it even had time to cool!
Paula says
Thank you! I just can’t stop eating it once I start. 😉
Debi says
Could you use Almond flour in place of the SR flour? I’m on a low carb diet and I’m trying to find ways to convert recipes to low carb as much as possible. Let me know soon as you can please and thank you. Would love to try this.
Paula says
Debi, I honestly don’t know. I’ve tested several recipes with almond flour and I haven’t had much luck with them. I just haven’t like the taste and texture.
Marie says
For the milk, could I use heavy cream, or buttermilk instead?
Paula says
Not buttermilk. Heavy cream would work, but it’s REALLY RICH with whole milk
Marie says
Pinterest has blocked us from pinning anything from your site as they say it may lead to spam. Any thoughts?
Paula says
It was this particular post for some reason but it’s fixed now. https://www.callmepmc.com/pecan-cobbler-and-reasons-i-blog/
Marie says
Can I use buttermilk instead of whole milk?
Paula says
I haven’t tried buttermilk, and I’m not sure it would work since it’s is so tangy
Leslie says
Is the cobbler supposed to he jiggly after 35 minutes?
Paula says
It will be jiggly in the center, but browned and the crust looks cooked. It will have some jiggly because of the syrup.
Miss S says
Plan on making this dessert for Mother’s Day sunday and looking forward to adding it to my favorite recipe diaries. Looks so good and I already have the ice cream as a topper.
Barbara says
I’ve made this recipe so many times and it’s always amazing … any way I can make it in individual ramekins for a party ?
Gayle says
There is a recipe for raspberry jam breakfast bar, I was wondering if that crust would work for the pecan cobbler crust. You mix up pecans, coconut(unsweetened) flour, brown sugar, in a food processor until you have a very fine grain, and of course the butter and egg. Would that be to much of pecans and sweet?
Paula says
You’d just have to experiment with it. I haven’t tried it that way
Patricia says
I was just reading your peach cobbler recipe and it all sounds good but you forgot to mention how many peaches or weather to use fresh or caned peaches and when to add to the process. The receipt sounds good, please tell me, thank you.
Paula says
This recipe is Pecan Cobbler (no peaches) just pecans and a caramel-like sauce. You can get my Peach Pecan Cobbler here> https://www.callmepmc.com/peach-pecan-cobbler/
Teri says
Thank you! Can you make this ahead of time and then bake later so it will be fresh to serve it hot with ice cream?
Paula says
No, I wouldn’t let it sit before you bake it. I usually bake it while we eat then serve hot. You could also warm it in the microwave before serving.
Marla Cilley says
I have made this twice. The first time I thought the pecans were a bit damp. So this time I toasted them in the oven for 15 minutes and then added the butter to melt. We shall see. Either way this beats pecan pie any day!
Kitty Wall says
We had a “soup off” for our family night @ church this evening. I didn’t make soup (my Prince made a crockpot of chili beans) but I made your pecan cobbler. I was looking around for Jesus b/c I was sure I had died & gone to heaven. Delish!!! And so simple. Thanks for sharing.
Paula says
lol, Thank you!!!
Jeff says
Yummy! I took this to our Thanksgiving dinner yesterday, and I’ll be making it again. It was a very simple and easy to follow recipe. I didn’t have the correct tool to sift the flour so I used a handheld colander. The batter was a little thick at first, so I added more milk to thin it down to make it pourable like cake batter. From some of the other comments, I thought it might be too sweet, but I didn’t think so.
After 15 minutes in the oven, I pulled the pan out to rotate it. It was pretty jiggly, and I thought to myself that this isn’t going to work. After another 15 minutes, the recipe set and firmed up. I cooked it an additional 5 minutes for a total of 35.
Easy, rich, and delicious!
5 stars! Thank you!
Julie says
I made the pecan cobbler 3 times. The first time it was wonderful. My oldest daughter doesn’t like pecan pie, but love,s the cobbler. She asked me to make it again. But I didn’t follow the recipe right. To let all of you know. Follow the recipe. This is the best cobbler. I added the brown sugar with the other dry mixture. BIG NO NO.
Amy McCord says
This is so damn delicious! The first time I made it, I was halving it, as there are only 2 of us…I screwed up and used the full 2/3 c milk in stead of 1/3…It still came out great! (Although it did bubble over a bit…thank goodness I had put the dish on a sheet pan before baking!) I have one in the oven right now making it correctly. I know my guests are going to love it! Thanks for such a fantastic, EASY, and “slap yo’ mamma” good recipe!
Paula says
Thank you so much!! I’m so happy you like it.
Habreeden says
I tried a pecan cobbler at a family reunion in New Johnson TN for the 1st time about a month ago. I googled recipes for pecan cobbler to try making this particular cobbler. I made it recently and it turned out great. I am making two today to serve at our monthly eating group and at a potluck at our church on Sunday. So simple to make and great tasting. It was just like the one that they had at our family reunion. I am a 77 year old man. If I can make it, anyone can make it.
Paula says
I’m so happy you like it!!
Ericka Arango says
I’m not sure what happened but mine came out very soupy. Like some the water was still standing on top do I just leave it longer or… ?
Tracey Middleton says
I made this pecan cobbler as a matter of fact it is still baking. At the end of 35 minutes the middle was still very jiggly is this a norm or should I continue Baking.
Paula says
It will be a little jiggly but should be set and browned slightly when done. If the breading looks still uncooked give it 5 more minutes then test
Janet says
Can this be made in a crockpot?
Paula says
I haven’t tried it in a slow cooker.
kandas says
this is my new “go to” recipe. It is fabulous and gets raves anytime I make it! Thanks for making me appear to be a great baker! (hope my secret is safe lol)
Selder416 says
This. Was. AMAZING. So happy I came upon this recipe. I followed it to a T-well except for the pecans, I added a few extra….-but otherwise followed every instruction and it was perfection. My husband and in-laws absolutely loved it so thank you so much! *I served it over blue bell vanilla ice cream to cut the sweeteness (yes it’s THAT rich) and it was delicious. Next time I may do a homemade bourban whipped cream to switch it up. So yummy!
Paula says
Thank you!!I”m so happy you enjoyed it!
Marie Channer says
Hi Paula, I live in Colorado at 8500 feet. I cannot make a pecan pie up here. Do you think this recipe will work up here? I would like to know that it would. I didn’t read where anyone made it at high altitude. Thank you.
Paula says
Hi Marie, I don’t have any experience with high altitude baking.
sylvia :) says
hi! at what temp do u recommend to serve it? can i serve it straight away when its still warm? 🙂 thanks!
Paula says
My favorite is to serve it hot with vanilla ice cream, but honestly, it’s good at any temp.
Arron Willingham says
I had pecan cobbler at a BBQ cookoff for the first time last night.
It was AMAZING. I just HAD to find a recipe and came here. This looks like it will fit the bill. I’m off to make it now.
Paula says
I hope you like it, it doesn’t get any easier than this one 🙂
Anne says
Wow – This is incredible! Diabetic suicide if you have trouble with that, but what a way to go. Had to substitute rum extract, no vanilla in the house. Will definitely make this again. Wish we had fresh pecans in MN…
Karen B. says
As an avid foodie, I want to tell you that this pecan cobbler is one of the most delish, satisfying recipes I have ever made. We love pecan pie, but after serving it last night, I will not be making them soon. My husband raved! I served it warm with a scoop of vanilla ice cream. Wow!
Paula says
Thank you so much!! It is probably my most favorite recipe because the ease of preparation and it’s so good. Listen I can’t make it often because I eat 1/3 of it each sitting.
Olivia LaRosa says
I am writing this not as a consumer but a beloved relative of our hostess. I am dying to try this recipe. I almost cried when I read, ‘I will not be making them soon. My husband raved! I served it warm with a scoop of vanilla ice cream. Wow!’
Sharon says
Just wondering if this recipe (Pecan Cobbler) could be done in a slow cooker. It might come out more spongy, but it would stay warm. What do you think?
Paula says
I think it would and have actually been meaning to try it in one. I’ll let you know if I do.
Beverly says
Try using almond flavoring instead of vanilla, or half almond/half vanilla. It’s my secret (not so much anymore) ingredient in anything that calls for vanilla. I’m going to try this recipe, I tried another pecan cobbler recipe that was very disappointing.
Sandra says
WOW just made this and it is fantastic!
Dominique says
Hello I am very excited to make this I only have one question. Do u think I can follow this same recipe and add peaches? Looking forward to making it asap either way. Thanks in advance
Paula says
Yes, try this one https://www.callmepmc.com/peach-pecan-cobbler/
Mary says
I added a Grannie Smith apple diced very small, some cinnamon and cloves…..my goodness it is wonderful, family loved it very much!
Paula says
Yes, take a look at this one https://www.callmepmc.com/best-caramel-apple-cobbler/
Vern says
Great recipe!
I made this over the weekend and it already gone.
Turned out perfect. I cut back on the white sugar but other than that I followed the recipe exactly.
Will make again!
Thank you
RandyJ says
I just finished this Pecan Cobbler and I found the batter to be too dry to pour if I used 2/3 cup of milk as the recipe called for. I added an additional 1/4 cup of milk and had to spoon the batter over the butter & pecans.
is 2/3 cup of milk correct?
Linda Abbot says
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
Paula says
You are so awesome! Thank you, Linda!
Heather says
Wow! This was amazing. I served warm with vanilla ice cream. Loved it!!
Denise says
I have tried several recipes for pecan cobbler and saw yours and thought I’d give it a try. They seem to be all very similar. I went exactly by the recipe and while it was ok my family all thought it was entirely too sweet. Will try again using less sugar.
sherri says
I made this today and it looks nothing like yours and the batter was so thick it was like cookie dough…. I added more milk but cooked it still looks thick like cake and nothing like the picture…. I guess I am wondering is the 2/3 cup milk correct?
sherri says
I made this for my sister to repay her for making me a a horseshoe Christmas Tree…. she loved it! Next time I will sift the flour like you said in an earlier post. I will try this again. I would still like to know if the milk measurements are right.
Paula says
I’m sorry, I saw your first comment but was out of town and couldn’t reply. That is the correct measurement for the milk. I sift my flour and use a spoon to fill the measuring cup with flour and level the top with the back of a butter knife. It can very easily be the difference in our batter. I will say, this is a pretty forgiving recipe and you can add a couple more tablespoons of milk to make the batter thinner.
Paula says
You should sift flour before you measure it it in every recipe
Pat says
I liked the dessert but it was waaay to sweet for me. The next time I try it, I will definitely lessen the sugar.
Rebecca says
I just made this pecan cobbler today for my husband and it was incredible! I had everything here to make it and it was so easy. This was fantastic! A staple dessert in this family from now on.
rachael ferreira says
i cant see the dump cake pecan cobbler recipe can you email it to me please? i follow all the links and it shows a peach cobbler. I really want it thanks
Libby says
Just had to let you know I made this today for Thanksgiving and it was incredible. My son in law said it was the best thing I ever cooked. That gets the seal of approval!!
Cherbritta says
I want to add peaches to this cobbler. What do you think?
Niki says
Can this recipe be doubled?
Linda Abbot says
DUMB D DUMB DUM!!!
CAN YOU PEOPLE NOT READ THE REST OF THE POSTS? SHE EXPLAINS IT ALL.
Callie says
Wow, you are SO RUDE
Danika McGowan says
Hi, this recipe looks awesome (especially for Thanksgiving)! I do have a couple questions. It says “packed light brown sugar”. Does that mean brown sugar packed light, or light brown sugar packed down? Also, I want to make a double batch, but I’m wondering if I can put it all in one 9×13 pan, or should I do two separate pans? I don’t want it to get messed up because I put it all into one and then the cook time might be different. Just wondering what you think. 🙂 Thank you!
~Danika
Paula says
I’m glad you want to try the recipe, to clarify “packed light brown sugar” – that is light brown sugar that is measured and packed tightly in the measuring cup.
It is fine to double the batch and cook in a 9×13 inch pan. It should have approximately the same cook time, but watch it and adjust. It may take about 5 or so minutes longer for the center to set. So what you’ll look for is the top to be golden brown and the center to be set (not jiggling and wet looking)
I would also place the 9×13 inch dish on a larger sheet tray in case of spills. I do this with everything and don’t always say it in the post.
Marsha Walker says
I made your pecan cobbler this afternoon and I was happy with the way it turned out. I don’t generally like pecans but this was delicious. I used your self rising flour recipe and I wasn’t able to tell if that made a difference. However, I just discovered from reading the comments that I sprinkled the brown sugar on top of the pecans instead of on top of the batter. I’m sure that made a difference in how it turned out but since my family didn’t know, they loved it the way it was. I baked it longer than you suggested because the center of the top wasn’t browning and looked under cooked. I’m going to make it again but this time I’m going to put things in the right order.
Sue says
OMG!!! I just found this and made it this week. It is unbelievably scrumptious. Thank you so much. Glad I found your site.
Janetta says
I made this last night and it looked terrible (very liquid) but set up nicely and everyone loved it. The recipe says to “pour” the flour/sugar/vanilla/milk mixture. Mine was way too solid for that. I had to drop by spoon fulls and while I tried to get it pretty evenly over the top, most of it ended up at the edges of the pan. No one seemed to care! But is the flour mixture supposed to “pour?”
Paula says
It was thick but pourable. Thicker than pancake batter but not as thick as cookie dough. It may be the way the flour is measured, I usually sift it once or twice which then using a spoon dip flour into my measuring cup and level off the top. That’s the only thing I can think of that would make a big difference.
The Better Baker says
Oh my goodness! I can’t even find the words to tell you what looking at this awesome dish does to me! MAAAAA-velous dessert. Thanks so much for sharing with us at Weekend Potluck. It grabbed us all by the neck and is being featured at this week’s party. =D Enjoy a wonderful weekend.
Kathy says
Holy cow Paula; I made this last night and it was incredible! Thank you for all your amazing, yummy recipes!
Jayson in Oklahoma says
I just stumbled across your website and saw this recipe for Pecan Cobbler. I am a pecan fool! I love pecans and use about 15 pounds a year for my baking. I usually buy them from a farm in Georgia or from a place in my town, that purchases “home grown” pecans. I live in Oklahoma where pecans are abundant as well. In fact, Oklahoma is the 4th largest producer of pecans in the US, behind, Georgia, Texas and New Mexico. Those in the store are horrid and don’t even taste like pecans. I have never heard of a pecan cobbler, but this sound right up my alley, another way to use those delicious pecans.
Deloris says
I love your recipes
Paula says
You made my day!!! Thank you so much!!
mary says
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
mary says
I was botted off he computer and when I got back on to your site, I saw that the recipe is called Pecan Pie Bread Pudding. Dahh, I dont know where I thought you had a recipe for peach cobbler. I am writting the recipe in my own cookbook. It looked so good, thats why I thought it was pecan, I didnt read the recipe right the first time. I will be looking for you on facebook.
mary says
I was sent the picture on my facebook for a peach cobbler. After seeing the picture, I wanted to go into the web site it was on to get the recipe. I brought peaches home from S.Carolina in May and I cut the in slices and put them in a container to freeze. I was thinking of making the peach cobbler, but the only recipe I saw was for Pecan cobbler. Please, would you send me the recipee foe the peach cobbler??? Thank you
joy orr says
Love this site
Paula says
Thank you so very much!!
lea Harris says
Cant wait to try this. ..looks totally DELISH ,)
Charla says
Just tried the pecan cobbler dump cake. Followed the directions to the letter. I think it’s advisable to tell folks to put their 9×13 pan on a cookie sheet. Mine bubbled over and is now a big mess in the bottom of my oven. The cobbler itself is great if you like very sweet and rich, but my family aren’t those folks. I will make it again but this time using less sugar both granulated and brown. I will place my 9×13 dish on a cookie sheet. Thank you for the recipe and will try other of your recipes I’ve read on your blog. I will definitely take this recipe when we have our monthly church get together. I know it will be loved.
Sandy Coley says
I haven’t been able to find the recipe for Pecan Cobbler. Please send it to me.
Paula says
It’s on this page right above where all the comments start. In a gray box.
akkelly says
Hi, thank you for the recipe and also your patience with the “comments” from some… very classy! Your efforts are appreciated Keep on blogging
Leslie Hill says
I’m curious about the Pecan Measurements. It shows 1 cup. Is this 1 cup halves? or pieces? Do you by chance have a Weight – ounces or grams of how much to use? Thanks. Looking forward to making this for our Quilting Bee
Paula says
Leslie, I used whole pecans. I don’t have any pecans right now or I’d weigh them, but a few extra or less in this recipe really won’t make a difference. Just make sure they cover the bottom of the pan pretty evenly and you’re good to go.
Leslie Hill says
*giggles* now I’m being silly, the half pecan right? The whole pecan that comes right out of the shell in 1 section that has two halves to it that most a split and called halves, Just wanting to clarify
Linda Abbot says
DUMB D DUMB DUM!!!
Deb M. says
Awesome, amazing, divine recipe!!!!! I just wish I could increase the print size. My old eyes have a difficult time reading these 8(
Paula says
I’m so sorry, Deb. I looked to see if I could change the font and couldn’t figure out how. I’m glad you like the cobbler though.
Jeanette says
If you have word processing on your computer, you can copy the recipe and paste it into your microsoft word processing and then modify it from there and make the font larger. I do that all the time instead of just printing recipes.
Leslie Hill says
Deb, I have a MAC and use Firefox Browser, maybe this can help the font size (I too have experienced eyes) on my keyboard I can ues the CMD key + the + or – key to increase or decrease font size. In my FF browser, I can go to VIEW>Zoom In / Out Hope this has helped.
Paula says
Thank you, Leslie. I’m not familiar w/a MAC so thanks for sharing!
Alice says
I saw this on pinterest and made this tonight. It was insanely delicious! Thanks for sharing!
Paula says
Thank you, Alice.
Sarah says
Thank you for sharing this recipe. I always enjoy trying other people’s favorite recipes and really appreciate those who are kind enough to share with others. The recipe was very simple and easy to make, which I liked a lot. The cobbler was very sweet but I have a sweet tooth and liked that too. I’m just surprised that so many people have such high praise for this recipe. I enjoyed eating it but probably wouldn’t serve this to guests. While it’s a nice dessert, I wouldn’t make it again or share the recipe with others.
Leanne says
With all due respect, your comments are confusing. You talk about how much you enjoyed it but made a HUGE point of saying how you were amazed so many folks gave positive feedback and that it was something you wouldn’t share or make for others. Doesn’t make sense to me at all that you would take time to compliment the recipe, yet then deliver the blow of saying you won’t make it or share it with anyone. I’m sure the author is used to receiving all sorts of comments, but this seemed especially rude.
Leslie Hill says
Sarah, not all recipes will please all people. Regardless, I would never tell the author of a recipe your feelings. Just don’t use it again. I shudder at the 3 cups of sugar, I plan to adjust the sugar to suit my needs. It sounds delish to me. If I don’t care for it, I wont’ share it with friends, but I *D* sure wouldn’t tell the author that. My opinion. To each his own.
Dena Teichman says
Love this cobbler. My favorite dessert ever!
Paula says
Thanks, mine too, Dena!
Kris Johnson says
It’s in the oven now but I’m nervous because my batter wasn’t “pourable” – I had to drop it in spoonfuls. I guess I will find out soon enough if it works! Thank you for sharing.
Sheila Hall says
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
Sheila Hall says
mine wasnt pourable either so i added a tad more milk…it is cooling now , we shall see. its for tomorrow after church.
i also used splenda brown sugar. it smells devine
Lois says
This cobbler was very easy and looked exactly like your picture. But I am sorry to say it was sickening sweet. I won’t make it again.
Beverly says
OK! Just gave it a try! The flavor is A M A Z I N G !!!!! But, mine is swimming is liquid…even after being out of the oven for thirty minutes. I cooked it for a full 35 minutes! I’ve checked and rechecked to make sure I put the exact ingredients in. HELP!!!! I absolutely love the flavor!!!!!!!!!!!!
Beverly says
One more question! Recipe says it serves 8. Can I double and bake recipe in same pan!?!?!? Doing a very large dinner party! Can’t wait to try this!!!!
Paula says
If you double, I would do it in 2 sep pans. I ‘think’ (but I haven’t tried it) it would not be the same/as good if it’s thicker.
Beverly says
…just a little confused! Note says “Cobbler will not be firm after 35 minutes” ???
I want to serve this buffet style in a chafer with a side of ice cream! Can I precook it and warm back up?
Paula says
What I mean is it’s not firm like a cake. It’s gooey and ‘shakey’. This is how it should be, if it’s cooked to firm stage it’ll be over-cooked and dry.. I’m not sure about using a chafing dish to keep warm, I haven’t tried this method. Honestly, it’s so easy to throw together. I cook it for dinner parties as we begin to serve and eat and it’s done when everyone’s finished with the meal and ready for dessert. If you leave it in a chafing dish, I just wouldn’t for very long or it’ll dry out.
Laura says
I stumbled upon this recipe on Pinterest and I absolutely love it. I have been making cobbler for many years and this one is at the top of my list now. I did add chocolate chips to it for an added decadent touch. It was amazing!
Jackie says
This was absolutely amazing. Ridiculously simple, and insanely good. Everyone who tried it fell in love with it. Thanks for this wonderful recipe!
Paula says
Crazy easy, right?! So glad you liked it!
abbie says
Just asking a question???
It calls for 1 1/2 cups of gran. sugar
and 1 1/2 cups brown sugar.
So it gets 3 cups sugar??
Just double checking!! LOl.
Paula says
Yes, the granulated sugar is in the ‘cake’ part and the brown sugar combined with the butter makes the caramel sauce. It’s rich, really rich and sweet… but I love it 🙂
Tracey Bryant says
I’d really love it try this, but when I click the recipe link, it takes me to the Home Depot page.
Paula says
You don’t have to click anything once you’re on this link. If you’ll scroll up from your comment the recipe is right there, right above my bio.
Tracey Bryant says
Got it! Thanks, I’m looking forward to trying this 🙂
Johanna says
Mine bubbled over a lot while baking. I used a 9×13. Did anyone else have trouble or did I do something wrong?
Shirley Stewart says
I made the Pecan Pie Cobbler it turned out great But it was sooo sweet that we couldn’t eat it . It was a waste of my time and money.My Rating is 0
Paula says
Thanks Shirley, it’s sweet all right, it’s one of my favorites, but not every on likes the same thing.
Esther Mathis says
This recipe sounds so delicious. And easy to make too. Thank you
Laney says
Would this be good to bake and then heat up in the oven later? I don’t want to be the guest that has to bake their dish at someone else’s house.
Elise says
Just made this tonight and we all loved it. My son in law loves dessert so I am always looking for something new to try without a hundred steps.
Paula says
I agree, Elise, I don’t like a ton of ingredients and steps either.
Esther Thurman says
Paula, I’m making this for a party next weekend. Can you tell me approximately how many people it serves?
Thanks
Paula says
Hi Esther, I’m sorry I didn’t realize servings wasn’t listed. It serves 8 generous portions. 10 max. It’s rich but still people usually eat a large portion. Hope this helps, let me know how it goes! Have a fun party!
Sandra W. Smith says
The recipe does say it serves 8
Kristin says
November 2014. I made this today and did not even realize it was self rising flour until after it was cooking in the oven. So it did not get the salt or baking powder, just all purpose flour. It taste amazing still, just did not “crust” up as much or get as browned, and I baked it an extra 15 minutes. So I think it would work perfect with the flour with baking powder as a subsitute for the self-rising. Hope this helps, its an easy delicious recipe! I also used a whole stick of butter and an extra 1/4 cup of pecans, you can never really have too much and that was how much was in a whole bag.
Helene says
The best goto dessert is a cobbler, anything pecan is all me, thank you for this recipe!
Jacqueline says
Okay…I love pecans and all but stumbled upon this recipe looking for Peach Cobbler. Do you think I could sub in peaches? Either way…I’ve gotta try with pecans. Looks amazing!
Paula says
I haven’t tested it with peaches, but I think it would be a little dry. If I had some peaches I’d try it today (but I don’t want to go to the store) For a Peach Cobbler I usually make this with peaches not strawberries. https://www.callmepmc.com/2014/06/fresh-strawberry-cobbler/
Cara says
I make a dump cake where I used peaches, then add crushed pecans to the dry cake mix before baking
Paula says
I have made this without pecans https://www.callmepmc.com/3-ingredient-cake-mix-dump-peach-cobbler/ and since that comment made this Peach Pecan Cobbler and it’s incredible! https://www.callmepmc.com/peach-pecan-cobbler/ also a great one is with apples https://www.callmepmc.com/best-caramel-apple-cobbler/
Paula says
I know it’s been a long time since your comment but I made this Peach Pecan cobbler https://www.callmepmc.com/peach-pecan-cobbler/
and this Carambel Apple Cobbler as well that I thought you’d like https://www.callmepmc.com/best-caramel-apple-cobbler/
Paula says
I know it’s been a long time since your comment but I made this Peach Pecan cobbler https://www.callmepmc.com/peach-pecan-cobbler/
and this Carambel Apple Cobbler as well that I thought you’d like https://www.callmepmc.com/best-caramel-apple-cobbler/
Auntiepatch says
You had me at Pecans!
Paula says
haha, same here!
rose says
I don’t have self-rising flour, is there a substitution?
Paula says
You can try this ratio
1 1/2 tsp baking powder
1 tsp salt
for each cup of all purpose flour
this is the usual substitution, but I have not made it this way before. Let me know how it turns out
April Bunch says
Good Morning! I made this yesterday to take to our evening Bible study at church last night and it was very well received. The only thing different I did was to use Splenda in place of sugar and Splenda brown sugar blend in place of light brown sugar. I did great and saved no telling how many calories. I have seen other Pecan Pie Cobbler recipes and would not make them because they listed the nutritional values on them and one serving had 650 calories and I could not in good conscience make that to serve anyone as no one I know can afford to eat that many calories in a small piece of dessert. I decided to give yours a try since it did NOT list the nutritional value and because it did NOT list Karo syrup as an ingredient, and I knew I could my Splenda products in place of the sugars on the ingredient lists. Thanks for sharing this delightful dessert.
Paula says
So glad you enjoyed it. It’s one of my favs
Donna says
ABSOLUTELY AMAZING. SOMEBODY ACTUALLY MADE THIS!!!!! THEY DID NOT JUST LOOK AT IT AND SAY AH WHAT A PRETTY PICTURE. IS THIS A SEE WHO CAN CREATE THE PRETTIEST PICTURE OR IS THIS A RECIPE BLOG? AMAZING, AMAZING, AMAZING. LET’S HAVE SOME MORE REAL PEOPLE!!!!!
Catherine says
I agree totally Donna ! I don’t want to be a party pooper but so many blogs there are loads of comments that say ” this looks delicious” Holy moly !! I want to read comments from people you actually MADE the recipe and what they thought. I wish people would refrain from commenting until they actually make it. Reading 150 comments on how good it looks is daunting and boring. But it DOES look delicious, lol. Going to make it this weekend but had to chime in when I saw your post.
Sherry says
A NOTE FOR THOUGHT:
For those of you who use any artificial sweetener in your cooking……everyone can not tolerate using anything but a natural sweetener or the real McCoy, sugar. Many people are sensitive to or are allergic to any man made artificial sweetener . My personal problem is that in approximately 15-20 minutes of consumption of the said product, I become violently ill from both ends. Not a fun thing to happen. I know that many people use artificial sweeteners in their food for various reasons… but it has been proven that they are toxic to the human body and can create and have been linked to many different health problems. If you insist on using artificial sweeteners in your cooking, then be sure to tell everyone that this is an artificially sweetened product so they can make the decision to eat or not to eat.
Paula says
I agree and I never use or recommend artificial sweeteners
Jan T says
Agreed. I have fibromyalgia and Aspertain poisoning has been linked to this disease. I drank diet sodas for years thinking it was healthy. If you are worried about the sugar content you can cut back on the sugar in the recipe. In most recipes it is fine.
Stan says
I went back and read your blog about the Pecan Dump Cake to make sure I hadn’t left anything out. You did say that the flour, etc, made for a better cake and the recipe reflected that. Let me apologize for this faux pax. I thought I had read the whole thing. I’m going to try both ways to see which I like better.
Red face… 🙂
Paula says
I re-worked the recipe and tested it to the original. The one reflected in the post is much much better than the original. Sorry for the misunderstanding.
Stan says
I received an e-mail from FaveSouthern Recipes that had your recipe for Pecan Cobbler Dump Cake in it. They mentioned 5 ingredients. Yours has 8 ingredients. Theirs had store-bought cake mix. Yours said self-rising flour, granulated sugar, brown sugar, milk and vanilla. Did they leave something out , etc? Yours and theirs are quite different. Store-bought cake mix is different than your “mix” ingredients. Theirs sounded very simple and more like a “dump” cake. Yours…not so much. Sounds like a great cake, but I want to know who actually has the correct recipe. Did they take “liberties” with theirs?
Thanks!!!
Stan
Paula says
Did you read my post? I explained it all in the post
Georgia says
On point exactly. I like most of your recipes.
Terri says
Does the brown sugar go in the batter or in with the butter and pecans?
Paula says
The brown sugar is sprinkled over the batter then the hot water poured over it. So it
butter
pecans
batter – flour, sugar, milk, vanilla
brown sugar
hot water
Angie says
I like karo light corn syrup. Can I add a cup to pour over brown sugar? Thanks Angie
Jess says
Im a little confused so the melted butter , pecans and brown sugar go on the bottom of the pan then the batter then water ?
Amanda Price says
no, butter and pecans together, then the batter, then sprinkle brown sugar, then pour the water
Stephanie says
Whatv kind of Butter are up supposed to use? Can I use I can’t believe it’s not butter?
Paula says
I don’t recommend I Can’t Believe It’s not Butter. I would use real butter, either salted or unsalted. You could also use a margarine, but even it won’t be as good as real butter.
Jo Ann Dunn says
and where does the peaches go and how much?
Paula says
This is a Pecan Cobbler. You can find my Peach Pecan Cobbler here> https://www.callmepmc.com/peach-pecan-cobbler/
Shirley @ Intelligent Domestications says
Your list is right on target with my feelings as well. I started blogging last year after I lost my job. It has helped me keep my sanity. The best part is meeting so many people from all over the world.
You would think since I live in the south, I would be familiar with this recipe but it is new to me. It is now at the top of the list of things I intend to make for my hubby. Pinning it to my Dessert board!
Paula says
I made this recipe up as well as my Caramel Cobbler that’s prob why you haven’t heard of it. I’m all for easy recipes!
Angie Mabe says
Can I add light Karo Syrup?
Linda Abbot says
Paula, just wanted to comment on everyone who did not like the sweetness. If you add an egg, it will cut back on the sweetness. It is our secret to making pecan pie. On the bottle it says 2 eggs but if you add an extra one it makes a world of difference on the sweetness. Just thought you might want to try this. Keep up the good work. Have to go to grocery store to get some of the ingredients.
Shirley says
Hi Linda… where/when would you add the egg? In step 4? Where it says…” In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix”?
Debi Bolocofsky says
Hi Paula,
I'm sorry I accidentally put the wrong name on my first email to you.
This post will be featured tomorrow at Wednesday's Adorned From Above Link Party for Wednesday's Adorned From Above Link Party 23. Thanks so much for sharing this recipe. It looks delicious, and I loved reading your reasons for blogging.
You will find it tomorrow at http://www.adornedfromabove.com
Thank you for sharing every week.
Debi @ Adorned From Above
Michelle's Tasty Creations says
I totally agree with your list Paula. This looks amazing. I'm a Pecan kinda girl. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
SweetPepperRose says
Scrumptious! This GA Peach loves peaches! I like your blogging list, esp #10!
JoAnn
Nici - Posed Perfection says
This cobbler looks incredible. I love anything with pecans. I heartily agree with your blogging list. My mind hasn't been in gear like this in years. Have a great week!
Blessings,
Nici
katherine peas says
thanks for visiting my blog!! This looks lovely following on google +
Sam @ My Carolina Kitchen says
What perfect timing. I just happened to have bought some fresh Georgia pecans from this years crop.
I agree about blogging. I've grown more creative and pay much more attention to detail when plating a dish.
Have a lovely day Paula.
Sam
Sandy says
Hi Sam,
Before I retired I was buying pecans by the case from a lady that traveled to Georgia every year to pick them up. Since I retired I no longer am in touch with her and would love to buy them if I could get them online. Would you happen to know if they have a website and if so could you provide it to me so that I can buy some? They are the best pecans you can buy. Thank you in advance!
Cranberry Morning says
I think many of us blog for those very same reasons. And that cobbler looks fantastic! Do you deliver?? 😉
Mary says
How do you start a blog?
Paula says
https://www.callmepmc.com/resources/start-blog/
Jamie @ Love Bakes Good Cakes says
I agree with most of your list! Your cobbler looks great, Paula 🙂
gayle grandits=offhaus says
I’m from NY – and it’s apple season – do you think I could cook up some chopped apples and add to this pecan caramel cobbler – whats better than caramel apples – but a caramel apple cobbler?
Paula says
https://www.callmepmc.com/best-caramel-apple-cobbler/
Abbe says
Can u make this the night before? Thinking about making for tomorrow, thanksgiving
Paula says
yes you can
Betsy Harrell says
Can you mix it early then bake it just before serving?
Paula says
I would not mix it early