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Caramel Pecan Dump Cobbler

A warm, gooey, caramel-soaked pecan dessert with a buttery golden top and molten center. This effortless “dump” cobbler requires no mixer and delivers a sweet, sticky, praline-like finish perfect for gatherings or last-minute desserts.

Servings & Timing

Servings: 8–10
Prep Time: 10 minutes
Cook Time: 40–50 minutes
Total Time: 50–60 minutes
Dietary Notes: Contains dairy, gluten, nuts

Ingredients (Checklist Format, No Measurements Here)

Butter
Brown sugar
Granulated sugar
Heavy cream
All-purpose flour
Baking powder
Salt
Milk
Pecans
Vanilla extract

Instructions (Short Version)

Melt butter in the baking dish.
Whisk batter and pour over melted butter.
Prepare caramel mixture and pour on top.
Sprinkle pecans.
Bake until golden and bubbling.
Rest before serving for thicker texture.

Quick Notes

Do not stir the layers; this creates the cobbler effect.
Use fresh pecans for best flavor and crispness.
The center will be gooey when hot and thickens as it cools.

INTRODUCTION

This recipe uses the “recipe-first” format for fast access to everything you need. The Caramel Pecan Dump Cobbler is a minimal-effort southern-style dessert where simple pantry ingredients transform into a bubbling caramel base with a tender cake topping. Readers get full recipe details up front, followed by step-by-step instructions, ingredient information, substitutions, troubleshooting, and more.

HERO IMAGE

(A gooey caramel pecan cobbler with a molten center and crisp golden top, as in your provided photo.)

BRIEF INTRODUCTION

This Caramel Pecan Dump Cobbler came about on a night when I needed a quick dessert but wanted something richer than a boxed mix. The result was a hybrid between a pecan pie, a praline, and a classic southern cobbler—sticky, buttery, and full of caramel. With no mixer and no special technique, this dessert practically makes itself. If you love molten center desserts, this will become a staple.

STEP-BY-STEP COOKING GUIDE

Step 1: Melt the Butter

Place 1 stick (1/2 cup) unsalted butter into a 9×13 baking dish.
Place the dish in the oven at 350°F (175°C) until the butter is completely melted.

Tip: Swirl the melted butter to coat the bottom and corners.
Do not let it brown.

Step 2: Mix the Batter

In a medium bowl, whisk together:

1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt

Then add:

1 cup whole milk
1 teaspoon vanilla extract

Whisk until smooth but do not overmix.

The batter should be pourable, not thick.

Step 3: Pour the Batter Over the Butter

Pour the batter slowly over the melted butter in the baking dish.
Do not stir.
The separation of butter and batter forms the cobbler topping while baking.

Step 4: Make the Caramel Sauce

In a small saucepan over medium heat, combine:

1 cup packed brown sugar
1/2 cup heavy cream
2 tablespoons butter

Heat until the mixture is steaming and smooth, about 2–3 minutes.
Do not boil aggressively.

Tip: Stir constantly to prevent burning.

Step 5: Add Caramel and Pecans

Slowly drizzle the warm caramel sauce over the batter layer.
Do not mix.
Sprinkle evenly with:

1.5 cups chopped pecans

Tip: For extra texture, use a mix of chopped and halved pecans.

Step 6: Bake

Bake at 350°F (175°C) for 40–50 minutes, or until the top is golden brown and the center is bubbling but set around the edges.

For a gooier cobbler: Bake 38–40 minutes.
For a firmer cobbler: Bake 45–50 minutes.

Step 7: Cool Slightly Before Serving

Let the cobbler rest 10–15 minutes before scooping.
This thickens the caramel and prevents the dessert from being too runny.

INGREDIENT DETAILS & SUBSTITUTION TIPS

Butter

Forms the base and helps create the cobbler crust.

Substitute: margarine or plant-based butter sticks.

Brown Sugar

Essential for the caramel flavor.

Substitute: dark brown sugar for deeper molasses flavor.

Heavy Cream

Creates a rich, velvety caramel.

Substitute: half-and-half (slightly thinner sauce).
Avoid milk alone; it will not thicken properly.

Pecans

The star ingredient providing crunch and depth.

Substitute: walnuts, almonds, or omit entirely for nut-free households.

Flour

Creates the cobbler-style top.

Substitute: 1:1 gluten-free baking blends.

Milk

Combines with flour to make batter.

Substitute: almond milk, oat milk, or whole-fat lactose-free milk.

Vanilla

Adds warmth to the flavor profile.

Substitute: almond extract (use half the amount).

RECIPE VARIATIONS & SERVING SUGGESTIONS

Flavor Variations

Maple Pecan Cobbler: Replace 1/4 cup brown sugar with pure maple syrup.
Salted Caramel Version: Add 1/2 teaspoon flaky sea salt on top before serving.
Rum Caramel Cobbler: Add 1 tablespoon dark rum to the caramel sauce.

Dietary Variations

Gluten-Free: Use gluten-free flour blend; no other changes needed.
Dairy-Free: Use almond milk, coconut cream, and vegan butter.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream.
Pair with black coffee to cut the sweetness.
Add toasted whole pecans on top before serving.

Presentation Tips

Serve in deep bowls to hold the caramel pooling at the bottom.
Garnish with a small drizzle of warm cream for a polished finish.

STORAGE & MAKE-AHEAD INSTRUCTIONS

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Freezing

Freeze in portions for up to 2 months.
Thaw overnight in the refrigerator.

Reheating

Oven: 325°F for 10–12 minutes.
Microwave: 20–30 seconds for a single serving.

Make-Ahead Tips

Prepare the batter and caramel separately; store refrigerated for 24 hours.
Assemble and bake when ready.
Do not pre-assemble in the pan long before baking; the butter will solidify.

Shelf Life Notes

Best texture in first 48 hours.
Caramel thickens over time but remains soft.

NUTRITION FACTS (ESTIMATED PER SERVING)

Calories: 420
Fat: 22 g
Carbohydrates: 52 g
Protein: 4 g
Fiber: 2 g
Sugar: 40 g
Allergen Notes: Contains dairy, nuts, and gluten.

FREQUENTLY ASKED QUESTIONS

Q: Why did my cobbler bake unevenly?

A: If your baking dish was too small or too full, the center will bake slower. Use a true 9×13 dish.

Q: Can I double the recipe?

A: Yes. Use two 9×13 pans or one deep roasting pan.

Q: Why is my caramel grainy?

A: The sugar crystallized. Make sure to stir continuously while heating and avoid overheating.

Q: Can I use canned caramel or dulce de leche?

A: Yes. Warm it slightly and drizzle over the batter.

Q: Can I reduce the sugar?

A: You can reduce by up to 1/3 cup, but texture will be slightly less gooey.

OPTIONAL PERSONAL STORY

This recipe was inspired by the classic southern “dump cake,” but I wanted a version that tasted closer to a pecan praline and a molten cobbler all in one. The combination of a simple batter, stovetop caramel, and fresh pecans produces a dessert that feels nostalgic yet special enough for holidays. It became an instant family favorite and now appears at nearly every gathering.

CALL TO ACTION

Try this Caramel Pecan Dump Cobbler and share how it turned out. Leave a comment, ask questions, or share your photos. Your feedback helps me improve each recipe and inspires future variations.