This pecan pudding cake channels the flavours of pecan pie into an easy, delicious and warm dessert. Serve with a scoop of ice cream.

pecan pie cobbler in small cast iron skillet with ice cream

Why I love this pecan pudding cake

  • I love how easy this pecan pie cobbler is to make, so a warm, comforting dessert is always at hand.
  • I love that this cobbler is very much pudding cake like, with a sweet sauce on the bottom and cake on the top.
  • I also love how this cobbler channels the classic flavours of pecan pie. Serve with a scoop of vanilla ice cream.

Ingredient Notes

Toffee Bits – this cobbler uses toffee bits to heighten the caramel flavour of the cobbler. In Canada, these would be Skor™ bits. They might be Heath™ bits elsewhere.

Recipe Tips

  • I’ve baked this pecan cobbler in a small 8-inch top diameter cast iron skillet. Any round 8-inch-ish baking pan will work here though.
  • If you’re feeding a crowd and would like a larger version of this dessert, simply double the recipe and bake up in a 9×13-inch pan.
  • As tempting as this one will be to eat the minute it comes out of the oven, allow it to stand 15 minutes before digging in. This will allow everything (pan/sauce) to cool slightly, but also time for the toffee sauce to thicken up slightly.

Top Tip!

For my fellow Canadians … substitute raisins for the pecans and turn this one into a Butter Tart Cobbler :)

pecan pie cobbler in small cast iron skillet with ice cream

How to Serve

I love to serve this cobbler with a scoop of ice cream. As it is quite sweet on its own, whipped cream might be too sweet.

pecan pie cobbler in small cast iron skillet with ice cream

Get the Recipe: Pecan Pudding Cake

This pecan pudding cake channels all the flavours and feels of pecan pie in easy to make cobbler form! A lovely, sweet and warm dessert.
5 stars from 6 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Yield: 6 servings


  • 1/4 cup salted butter
  • 9 Tablespoons all-purpose flour, 1/2 cup + 1 Tbsp, spooned and levelled
  • 6 Tablespoons white sugar
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup milk
  • 1/2 teaspoon vanilla
  • 3/4 cup pecans, coarsely chopped
  • 1/2 cup light brown sugar, packed
  • 6 Tablespoons toffee bits
  • 3/4 cup boiling water
  • Vanilla ice cream, for serving, optional


  • Preheat oven to 350°F. (not fan assisted). Place butter in an 8-inch round cast iron skillet or baking pan and place in the preheated oven for 3-5 minutes or until butter is melted.
  • Meanwhile, whisk together the flour, sugar, baking powder and salt. Stir in the milk and vanilla until combined.
  • When butter is melted, remove baking pan from oven and add the batter. Sprinkle top of batter with the 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 15 minutes before serving. Serve warm with ice cream, if desired.


Nutritional information does not include optional ice cream.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 400kcal, Carbohydrates: 51g, Protein: 2g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 148mg, Potassium: 240mg, Fiber: 1g, Sugar: 40g, Vitamin A: 430IU, Calcium: 103mg, Iron: 1.1mg
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