Southern Pecan Cobbler Dump Cake Recipes

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PECAN COBBLER - DUMP CAKE RECIPE - (4.5/5)



Pecan Cobbler - Dump Cake Recipe - (4.5/5) image

Provided by clawson

Number Of Ingredients 8

6 tablespoon butter (no substitutions)
1 cup pecans
1 and 1/2 cup self-rising flour
1 and 1/2 cup granulated sugar
2/3 cup milk
1 teaspoon vanilla
1 and 1/2 cup packed light brown sugar
1 and 1/2 cup hot water

Steps:

  • Preheat oven to 350 degrees. Add butter to a 9x13 inch cake pan or casserole dish and melt in oven. Once butter is melted, sprinkle the pecans over butter. In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix. 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 Best served warm with ice cream or whipped cream. Enjoy! Cobbler will be firm after 35 minutes. It will firm up as it cools. If over-cooked, there will be less sauce.

PEACH COBBLER DUMP CAKE I



Peach Cobbler Dump Cake I image

Yellow cake mix and peaches canned in heavy syrup are the primary components in this simple dump cake recipe.

Provided by Jessica

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 4

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
½ cup butter
½ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 24.3 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 171 mg, Sugar 16.3 g

PECAN PIE DUMP COBBLER



Pecan Pie Dump Cobbler image

We've found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent-but a very good idea.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 8

2 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker's™ caramel topping
1/4 cup butter, melted
3 cups pecan halves
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup butter, melted
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 70 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 1/2 g

PECAN PIE COBBLER



Pecan Pie Cobbler image

This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.

Provided by Jim Schiffman

Time 40m

Yield 12

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups self-rising flour
1 ½ cups white sugar
⅔ cup milk, or more as needed
1 teaspoon pure vanilla extract
1 ½ cups packed light brown sugar
1 tablespoon ground cinnamon
1 cup pecan halves
1 ½ cups hot water

Steps:

  • Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
  • Mix brown sugar and cinnamon together in a small bowl.
  • Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g

PEACH COBBLER DUMP CAKE



Peach Cobbler Dump Cake image

This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. -Keri Sparks, Little Elm, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter

Steps:

  • Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN PIE COBBLER



Pecan Pie Cobbler image

I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1/2 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
1 cup packed brown sugar
3/4 cup brickle toffee bits
1-1/2 cups boiling water
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 327mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

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