Cakes, Fine Desserts

Self-Saucing Pecan Cobbler

4.86 from 42 votes
Self-saucing puddings are like magic — and this Pecan Cobbler recipe fits the bill! Sweet caramelized pecans and moist luscious cake make for such a perfect fall and holiday dessert.
A dish of pecan cobbler next to bowls with portions served.

Hi Bold Bakers!

This Pecan Cobbler recipe is lost in the sauce!!!!

Do you dream of a super delicious, soft, and tender cake with a maple caramel sauce on the bottom that you can make in just one pot? First, I have to say that is a very specific dream. Second, you’re in luck! This pecan cobbler, which is actually a “self-saucing pudding” if we’re getting technical, is so incredible and perfect for the holidays — or fall in general! 

I adapted this recipe from — she made it look too good not to try, and I’m so glad I did. The texture and taste are out of this world! The perfect combination of tender cake, crunchy toasted pecans, and an excellent caramel sauce bubbling at the bottom. 

What Is A Self-Saucing Pudding?

What is a self-saucing pudding, and what does it have to do with pecan cobbler? Like I said, technically, this cobbler is a self-saucing pudding, which means it’s a cake on top of sauce. 

It’s quick and easy to make because somehow all the batter and sauce in ONE POT results in a cake on top, but once you breakthrough, you find all the sauce is on the bottom. Magic? It might be! 

In this recipe, you mix water and brown sugar to create your caramelly sauce and pour it on top of your cake batter. As it cooks, the sauce travels through the cake all the way to the bottom, making it as moist as possible. 

Just-baked Pecan Cobbler in a red dish.

What You Need To Make Self-Saucing Pecan Cobbler

How To Make Pecan Cobbler

This recipe is so easy, with such an easy cleanup, it begs to be made after a long, hard weekday! Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 350°F (180°C). Add butter to the casserole dish and pop it in the oven to melt.
  2. Once the butter has melted, sprinkle the pecans into the dish.
  3. In a separate bowl, mix the flour, sugar, baking powder, and salt.
  4. Pour the milk and vanilla into the dry ingredients and stir to combine, but don’t overmix.
  5. Pour the batter over the butter and pecans — do not mix.
  6. Mix water and brown sugar and pour it, carefully, over the batter. You want to try not to disturb the batter. Do not mix.
  7. Cover the casserole dish with a lid or foil and bake for about 30-35 minutes, or until the cake has risen and is firm in the middle.

Gemma’s Pro Chef Tips For Making Self-Saucing Pecan Cobbler

  • You can cook this recipe in a slow cooker as well! Your cake will be even moister.
  • Toast your pecans before adding them to the butter, it will bring out a wonderful maple flavor.
  • Never skimp on the seasonings! Salt and vanilla are key ingredients to bring out the flavor of this dish. Don’t be shy with them! 
  • I always use salted butter in my baking, it adds extra flavor.
  • Brown sugar gives this recipe it’s caramel flavor. If you don’t have any, make your own!

Self saucing pecan cobbler served in a bowl with ice cream.

How Do I Store Pecan Cobbler?

Any leftover self-saucing pecan cobbler can be kept covered in the refrigerator for up to 3 days. 

Make More Fall Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Self-Saucing Pecan Cobbler Recipe

4.86 from 42 votes
Self-saucing puddings are like magic — and this Pecan Cobbler recipe fits the bill! Sweet caramelized pecans and moist luscious cake make for such a perfect fall and holiday dessert.
Author: Gemma Stafford
Servings: 8 people
Prep Time 20 mins
Cook Time 30 mins
Self-saucing puddings are like magic — and this Pecan Cobbler recipe fits the bill! Sweet caramelized pecans and moist luscious cake make for such a perfect fall and holiday dessert.
Author: Gemma Stafford
Servings: 8 people


  • 6 tablespoons (3oz/85g) butter
  • 1 cup (5oz/142g) pecans chopped and toasted
  • 1 ½ cups (7 ½/213g) all-purpose flour
  • 1 ½ cups (12oz/340g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (8floz/240ml) milk
  • 1 large egg - beaten
  • 1 teaspoon vanilla extract
  • ¾ cup (4 ½ oz/128g) dark brown sugar
  • 1 ½ cups (12floz/340ml) boiling water


  • Preheat oven to 350°F (180°C).
  • Add butter to a 9-inch casserole dish and melt in the oven.
  • Once the butter has melted, sprinkle over the pecans.
  • In a separate bowl, mix flour, sugar, baking, and salt together.
  • Whisk the beaten egg, milk, and vanilla and pour into flour mix, stir to combine the batter, but don't over-mix.
  • Pour batter over butter and pecans but do not mix.
  • Mix together the water and brown sugar and carefully pour over batter without stirring it in.
  • Cover with a lid or foil and bake for roughly 30-35 minutes or until risen and firm in the middle.
  • Serve hot with vanilla ice-cream. Store in the fridge for up to 3 days.


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33 Comments and Reviews
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8 days ago

Can almond flour be subbed on a one-to-one basis for the flour, and can Lakanto Monk Fruit sweetener be subbed for both the white and dark brown sugar, also on a one-to-one basis? Or do you feel this might alter the taste of the cobbler too much?

Annie Anupama
Annie Anupama
12 days ago

Hello Gemma. Is there an alternate to pecans. Understand that pecans are hero in this dessert, but could I replace them with any other nuts

20 days ago

There is a mistake if I’m right in the recipe
1 cup of milk is not 40ml
Please check it out
Many thanks

20 days ago

Just made this cobbler
So nice love it
It’s very sweet but suits me just right
So easy to make
Thank you

Dee Watson
Dee Watson
22 days ago

I made this recipe and it was super yummy! I also made a caramel sauce to drizzle over the top. I wish that I could post a pic…

23 days ago

Can’t wait to give this a try, just out of the oven and looks amazing!

26 days ago

This looks like a wonderful recipe, Gemma, and I will bake it for my non-diabetic friends/family. Being a t2d, I will make my own brown sugar, per your recommendations on the DIY brown sugar link. Still, I would LOVE to make it low-carb by using almond or coconut flour (or a combination of both). Can you advise, please?

Helen Romanelli
27 days ago

This sounds delicious. I plan to try the recipe soon. I am wondering if I can put a few apple slices or another fruit in with this…or would that dilute the sauce too much? Just curious.

27 days ago

Hi , can you make a video on how to make lasagna . i want to make lasagna 😁🤩

27 days ago

Looks great but you left out when to add egg!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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