Cakes, Fine Desserts

Self-Saucing Pecan Cobbler

4.87 from 50 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.

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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

  • Measuring Cups and Spoons
  • 9-inch casserole dish
  • Mixing bowls
  • Lid or foil to cover the casserole dish

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

4.87 from 50 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 minutes
Cook Time 30 minutes
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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1 year ago

Hi Gemma, unfortunately this didn’t work for me at all. I have made self-saucing cakes before with success but this cake mixture seemed much thinner than others. I double-checked my weights and everything was as written. I carried on, hoping to be pleasantly surprised but at 40 minutes it was still completely raw in the middle while the sauce around the edges was already a deep brown. Sad I wasted all of those ingredients.

Sharon Schmidt
Sharon Schmidt
3 years ago

I made this tonight and it was very good. It was a very easy recipe to make and certainly well received! The only thing is that it took 75 minutes to cook (at 350 degrees) for the cake part to get done. Needless to say, there was no sauce.

Last edited 3 years ago by Sharon Schmidt
Jason Dowd
Jason Dowd
3 years ago

I made this last night. It was a big hit with the fam!

I wasn’t sure how it was going to turn out. It seemed like things got a bit too mixed during assembly. For example, I actually ended up a pecan on the top somehow, which was definitely not supposed to happen.

However, this recipe was very forgiving, and it turned out great. Will be requested in the future and made again, for sure!

3 years ago

Was I supposed to reduce (thicken) the water and brown sugar? My cobbler is a soup. So disappointed.

3 years ago

This recipe sounds delicious. I would like to try making it in the slow cooker. This is great when the oven is already occupied with turkey or Christmas Ham.

For how long and what setting would you recommend?

3 years 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
3 years 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

3 years 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

3 years 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
3 years 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…

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook