Southern Pecan Cobbler Dump Cake Recipes

PECAN PIE COBBLER

Steps:

• Preheat oven to 375°F. Place a 9-inch or 10-inch cast-iron skillet in the oven to heat with the oven. Once preheated, add 1 stick butter to hot skillet and allow to rest in oven until melted.
• Meanwhile, combine the remaining Cobbler Batter ingredients in a bowl; set aside.
• In a separate bowl, make the Pecan Filling by combining the brown sugar, egg, vanilla, salt, melted butter, bourbon, and pecans. Stir until sugar is partially dissolved.
• Carefully remove skillet from oven. Pour batter over melted butter (do not stir-the batter should be separated from the butter). Pour Pecan Filling in center of skillet. Transfer to oven and bake until browned and edges slightly pull away from pan, 30 to 35 minutes. Brush with maple syrup, if desired. Serve warm.

PECAN COBBLER

Steps:

• 1. Preheat oven to 350.
• 2. In a 9x13 inch cake pan or casserole dish, place the butter and put in the oven to melt.
• 3. Once butter is melted, sprinkle the pecans over the butter.
• 4. Spread the dry cake mix evenly over pecans, do not stir. Next spread the brown sugar over the cake mix.
• 5. Carefully pour the hot water over the mixture, do not stir.
• 6. Bake 30-35 minutes or until golden brown. Best served warm with ice cream or whipped cream.

PECAN PIE COBBLER

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.

PECAN PIE DUMP COBBLER

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.

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

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

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.

PEACH COBBLER DUMP CAKE

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.