Peach Pecan Cake Mix Cobbler

Home » Desserts » Peach Pecan Cake Mix Cobbler

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

Author: Mandy Rivers | Published: 7/30/26

This type of cobbler is my absolute favorite - and the fact that it's one of those "dump and go" recipes makes it even better!

I've never loved some types of traditional fruit cobblers. Sometimes the dough is too "doughy" for me. I'd almost rather use a pie pastry on top (and if I'm gonna do that, I'll just make pie!).

Does the fact that I prefer this type of cobbler put me at risk of getting my "southern card" taken away?? I hope not! The heart wants what the heart wants!

Now, you're probably going to look at the ingredients and wonder at a few so I'll explain a lot below. Y'all know me... I overthink everything and nerd-out on recipes!

You're probably already wondering about substitutions too and I'll get into that also!

I've made this six ways from Sunday and can tell you, these exact ingredients yield what I think is the absolute best version of cake mix cobbler (from sweetness to consistency).

INGREDIENTS FOR CAKE MIX COBBLER EXPLAINED

• CANNED PEACHES - Because canned peach slices are large, not a lot fit in a can (a lot of empty volume in the can) - this is why we need TWO cans.
• PEACH PIE FILLING - The thick, sweet and seasoned pie filling creates the perfect base for the cobbler so you won't need to add anything.
• YELLOW CAKE MIX - Yellow cake mixes (not vanilla) taste like the old "Butternut" or "Vanilla and Butter Nut" extract which is a flavor I love AND it goes perfectly with the pecans.
• CHOPPED PECANS - The nuts give the topping a texture similar to a baked fruit "crisp" and pair perfectly with the soft peaches.
• MELTED BUTTER - Because butter make everything better.

10 FAQ ON PECAN PEACH CAKE MIX COBBLER 

1. Do I use peaches in heavy syrup or juice?  It's entirely up to you! 

2. Why do we drain one can of peaches?  The base mixture will be too soupy otherwise.

3. Can I use different canned fruit or pie filling?  Of course! Change things up however you like! 

4. How can I make this with fresh or frozen peaches?  I haven't done it myself but my best guess would be to add 4 cups diced peaches and 1/3 cup water in place of the canned peaches.

5. What if I don't have pie filling? Again, I'm guessing here, but I would combine 2 cups diced peaches with 1/4 cup sugar, some warm spices (cinnamon, nutmeg, etc.) and 2 teaspoons cornstarch (plus the canned peaches).

6. Can I use other nuts?  Of course! I imagine walnuts would be great in this!

7. Can I omit the pecans?  Yes (but please don't because pecans and peaches just go so perfectly together!)

8. What brand cake mix should I use?  For this recipe, size doesn't matter (volume) so use whichever yellow cake mix you like!

9. Can I use vanilla or Golden Butter cake mix?  Yes! I prefer the specific taste of "yellow" cake mixes but use whatever you have or like best!

10. Do I prepare the cake mix?  No, just sprinkle the dry mix on top of the fruit.

MORE CAKE MIX RECIPES TO TRY!

White Chocolate Berry Bundt Cake - Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake. 

Butterscotch Crunch Cake Bars - An easy snack cake made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans that's the perfect easy dessert!

Impossible 5-Ingredient Chocolate Cake - An easy chocolate bundt cake recipe that's moist, fudgy and decadent made with just five ingredients. 

Cherry Danish Cake - A semi-homemade cake dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds. 

White Wine Cake - Brown sugar, cinnamon and white wine transform an ordinary cake mix into an indulgent, super moist bundt soaked in a simple wine glaze. 

Peach Pecan Cake Mix Cobbler

Yield: 10 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

An easy "dump cake style" cobbler recipe with canned peaches, peach pie filling, crunchy pecans and a yellow cake mix.

Ingredients

• 2 15-oz cans sliced peaches
• 1 21-oz can peach pie filling
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 stick butter (1/2 cup), melted

Instructions

1. Preheat oven to 350 degrees.
2. Drain one can of peaches then add both cans to a glass or ceramic 13x9 baking dish (you can use metal but you'll want to spray with cooking spray and mix/cut the peaches in a bowl before pouring into the pan).
3. Cut peaches into bite-sized pieces. I just cut each slice with a paring knife right from the dish.
4. Add pie filling to peaches then stir well.
5. Sprinkle dry cake mix evenly over peaches then top with pecans.
6. Drizzle butter evenly over pecans then bake at 350 degrees for 45-50 minutes or until bubbly around the edges and cake layer is starting to brown.
7. Let rest at least 20 minutes so peach filling can thicken a bit.
8. Store, covered, at room temperature for 3-4 days or refrigerated up to one week.

Notes

• You don't have to cut the peaches - I just do it so that they are more evenly distributed and bite-size.
• See article above for notes on ingredients and FAQ.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/peach-pecan-cake-mix-cobbler.html

Images and text © South Your Mouth LLC 2026

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Butterscotch Crunch Cake Bars

Home » Desserts » Butterscotch Crunch Cake Bars

An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!

Author: Mandy Rivers | Created: 7/22/26

This easy dessert satisfies so many of my snack cravings! It's sweet (obviously) but we finish it with a sprinkling of salt that really brings out the pecans and balances all the sweet ingredients!

It's glorious while it's warm but I especially love it the next day when the butterscotch chips have firmed up because then we get amazing contrasts in texture with the soft cake-bar base and the crunchiness from both the pecans and the butterscotch morsels!

Be warned, though... if you're a butterscotch fiend like me, you will not be able to stay out of these!

AND I MIGHT BE LOSING IT...

My whole life, butterscotch has given me the warm-and-fuzzies. I have an entire set of memories about butterscotch milkshakes that I must have dreamed up because, according to Mama, they never happened. Leave it to me to have an entire fantasy life around food.

I would have bet a month's pay that this was real. I can remember going with Mama to get her hair done every month then going to Fat Boy's afterwards to get butterscotch milkshakes. Any West Columbia people remember when J.B. White's had that hair salon in Woodberry Plaza?? Anyway, I was talking about it one day and Mama said it never happened because she doesn't like butterscotch (so she would never have ordered me a butterscotch anything) and we never stopped for milkshakes. Ever.

Ummm... what?? I can vividly remember sitting in that green '78 Silverado with the saddle blanket seat cover, sucking down butterscotch milkshakes. Like VIVIDLY remember. Me and Barbara Mandrell would sing our hearts out the whole way home while I sucked the air out the bottom of my styrofoam cup.

But... evidently I made it up so, hey maybe I should write that book because I clearly have an active imagination! 

Well, aside from my make-believe memories of butterscotch milkshakes, those classic Magic Cookie Bars (sometimes called Hello Dollies and 7-Layer Bars) were some of my absolute favorites too! I can remember sneaking into the kitchen to snag a square.

Some modern recipes replace the butterscotch morsels with peanut butter but, I'm here to tell you, the two do not compare. That butterscotch just hits different and my LORD, it's good stuff!

Wait a minute, though... if Mama didn't like butterscotch then why did she always make the Magic Cookie Bars??? Hmmmm... I can't be hallucinating about both of those things. Probably.

CHANGE IT UP

This recipe can be used with all sorts of flavor combinations! Here are some of the variations I have made and a few I think sound good!

• Lemon - Lemon cake and pudding, white chocolate chips, macadamia nuts
• Chocolate  - Chocolate cake and pudding, chocolate chips, walnuts
• Pistachio - White cake, pistachio pudding, white chocolate chips, pistachios
• Peanut Butter - Yellow cake, vanilla pudding, peanut butter morsels, peanuts
• Chocolate Peanut Butter- Chocolate cake and pudding, peanut butter morsels & chocolate chips
• German Chocolate - Chocolate cake and pudding, butterscotch chips, pecans & coconut

Make it however you like! Just have about 2 cups chips/morsels and 1 cup nuts/coconut

FAQ ON BUTTERSCOTCH CRUNCH CAKE BARS

1. What brand and size cake mix to use?  The brand doesn't matter BUT you need to make sure you have a 15.25-oz box (some brands are only about 13 oz).
2. Can I use sugar-free pudding mix?  Absolutely! 
3. Why don't you use butterscotch pudding?  I have - and I like it! - but I like it better with the yellow cake mix.
4. Can I use other flavors?  YES! See the section above.
5. How long do these stay fresh?  I've never had any last longer than 3-4 days but I would guess these will stay lovely well beyond that so long as they are store in an air-tight container.
6. Can these be frozen?  Yes, ma'am! These freeze very well up to 6 months and only need to be thawed to eat.
7. Are they called butterscotch morsels or chips?  Heck if I know. These two words seem to be used interchangeably in the baking world.

MORE CAKE MIX RECIPES TO TRY!

White Chocolate Berry Bundt Cake - Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake. 

Honey Bun Cake - An easy cake recipe with all the classic flavors of a honey bun made with a doctored up cake mix, cinnamon and brown sugar. 

Impossible 5-Ingredient Chocolate Cake - An easy chocolate bundt cake recipe that's moist, fudgy and decadent made with just five ingredients. 

Cherry Danish Cake - A semi-homemade cake dotted with cherry pie filling, drizzled with sour cream icing and topped with slivered almonds. 

White Wine Cake - Brown sugar, cinnamon and white wine transform an ordinary cake mix into an indulgent, super moist bundt soaked in a simple wine glaze. 

Recipe for Butterscotch Crunch Cake Bars

Butterscotch Crunch Cake Bars

Yield: 12 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

An easy snack cake recipe made with a cake mix, vanilla pudding mix, butterscotch morsels and crunchy pecans (or any nuts) that's the perfect easy dessert!

Ingredients

• 1 15.25-oz yellow cake mix
• 1 3.4-oz instant vanilla pudding mix
• 3/4 cup vegetable oil
• 1/4 cup milk
• 2 eggs
• 1 11-oz bag butterscotch chips
• 1 1/4 cup chopped pecans
• Pinch of salt

Instructions

1. Preheat oven to 350 degrees. Spray the bottom and sides of a 13x9 pan with cooking spray; set aside.
2. Combine oil, milk and eggs in a bowl then stir until eggs are mixed in well. 3/4 c. oil, 1/4 c. milk, 2 eggs
3. Add cake mix and pudding mix to wet ingredients then stir until well combined (some small lumps are OK).
4. Spread batter in the bottom of prepared pan.
5. Top batter evenly with butterscotch chips then pecans. Sprinkle a hefty pinch of salt on top then bake for 25 minutes or until set in the middle and sides are starting to brown. 1 bag chips, 1 c. pecans, salt
6. Remove from oven then cool at least 15 minutes. Serve warm or let cool completely then cut into squares.
7. Store in an air-tight container up to 5 days.

Notes

• The cake batter will be thick but a sturdy spoon will mix it just fine. Feel free to use a hand-held mixer or your stand mixer with the paddle attachment. 
• Use a 4-serving box of instant pudding (sugar-free and some brands weigh less than 3.4-oz).
• Be sure to check out the post above the recipe card for substitutions, variations and FAQ.
• You can skip the salt if using other flavor variations above (the salt really only helps with the super sweet butterscotch and unsalted pecans).

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/butterscotch-crunch-cake-bars.html

Images and text © South Your Mouth LLC 2026

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Carolina Dreaming Salad with Warm Bacon Dressing

Home » Side Dishes » Carolina Dreaming Salad

A sharing-size salad based on the iconic California Dreaming house salad with a warm dressing made from bacon drippings and apple cider vinegar.

Author: Mandy Rivers | Published: 7/1/26

Here in South Carolina, we have a restaurant called California Dreaming (well there's one in GA and AL but the majority are in SC). And if you've been there, you already know what I'm fixing to say...

They are famous for their house salad! It is served as an entree salad with ham and turkey or as a side salad without. Everyone who goes there orders this salad! And most folks have it with their house dressing which is a warm bacon vinaigrette.

The best part is the salad is served with a fresh croissant that's drizzled with honey and butter and my mouth is watering just thinking about it!

I'm calling my version Carolina Dreaming Salad. Pretty please, don't roll your eyes 🙈 I really debated over the name and don't want to seem silly, but settled on it for a two reasons...

1. The first is that this is 100% a South Carolina thing. I don't know how we ended up with a restaurant with a west coast name but it's been here as long as I can remember and their menu is definitely Southern-inspired. 
2. The second reason is I'm using my own warm bacon salad dressing (not trying to recreate theirs), though I think it's a dead-ringer on taste. 

A special note to everyone in NC and SC: As a life-long SC resident, I know how annoying it is when something gets coined "Carolina" because we are two gloriously distinguishable states who don't like getting lumped together but 'South Carolina Dreaming Salad' is just too much of a mouthful!  

WHAT IS WARM BACON DRESSING?

Very popular in the South, warm bacon dressing is a slightly sweet vinaigrette made with warm bacon drippings instead of salad oil (olive oil, canola, etc.). It is typically made with a milder vinegar like apple cider vinegar or red wine vinegar then sweetened with sugar or honey. The addition of dijon mustard naturally emulsifies the ingredients into a more homogenized dressing. It is often served over spinach salad and commonly paired with salads that feature boiled eggs. 

WHAT'S DIFFERENT ABOUT THIS SALAD AND THE ORIGINAL?

Dressing - Copycat recipes online vary GREATLY (some are downright laughable). I don't know the actual recipe for the original but mine tastes exactly the same to me! 

Red Onions - Both my salad and dressing have red onions and the California Dreaming version doesn't (though I'd venture to guess their dressing has some shallots sweated in there somewhere). 

Cheese - The California Dreaming salad uses both cheddar and monterey jack cheeses. I use colby jack to get the best of both worlds.  

Ham & Turkey - Though the side salad has neither, the California Dreaming entree salad has both. 

NOTES ON INGREDIENTS & SUBSTITUTIONS

• Bacon - Use whichever (center-cut, thick-sliced, regular, etc.) but if using center cut or something that looks particularly lean, consider using 10 slices to ensure there are enough bacon drippings for the dressing. 
• Red Onions - Regular white or yellow onions can be substituted but I really like the bite and color from the red onions in this.
• Lettuce - Use 1 whole head of romaine. If using the "hearts of romaine" that come in the 3-pack, you will likely need all three. You can use whichever lettuce or greens you enjoy best! You just need about 8-10 cups.
• Tomatoes - I usually use grape tomatoes when I make this because they're my favorite for salads but use what you like!
• Almonds - The original salad has almond slivers but sliced almonds or any type of nuts work! Pecans are divine! You don't have to toast the nuts but they're so much better if you do!
• Cheese - Use your favorite. Any semi-hard cheese (cheddar, swiss, colby, monterey jack, etc.) works! Sharp cheddar is great in this!
• Optional - add shaved deli turkey and ham to amp up the protein if serving this as an entree salad!

7 FAQ ON THE SALAD AND DRESSING

1. Do I have to use apple cider vinegar?  I think it's best but red wine vinegar is a great alternative because it is a milder vinegar too. If using plain white vinegar, dilute it with 1 tablespoon of water.
2. Can I use less sugar?  Yes! The dressing this recipe is based on is definitely on the sweet side (think honey mustard) and I think it's perfect but you can reduce to 1/4 cup if you'd like. 
3. What can I use besides Dijon mustard?  The Dijon adds flavor but it also helps to emulsify the dressing. If you're dead-set against it, use mayo plus a pinch of dry mustard powder and a dash of Worcestershire. 
4. Can I add other vegetables to the salad?  Heck yeah! You do you, girl! Cucumbers are great in this!
5. What if I really hate onions?  You can leave them out but consider adding a pinch of red pepper flakes to the dressing.
6. Can I substitute ______ for ______ in the salad?  See section above.
7. How many entree salads will this recipe make?  You can serve 4 entree-size salads with this sharable size recipe. Add shaved deli ham and turkey if you'd like!

SERVING SUGGESTIONS

With Soup - Folks often pair this salad with potato soup at the restaurant. Here's my favorite potato soup recipe (and it has bacon in it too!)

Sally & Sammy* - Serve the salad ("sally") with a sandwich ("sammy") as a cool meal that's perfect for summertime!

Brunch - This type of salad is often served for brunch because of the ample amount of bacon and eggs.

Cobb-Style - Assemble the salad with the components on top of the greens in definable rows. This is great for buffets so folks can avoid any ingredients they don't care for.

Potlucks - Bring along to potlucks and cookouts - assemble the salad in a 13x9 pan then add the dressing just before serving (bring in a lidded jar).

Entree Salad - Serve as an entree salad. Consider adding shaved deli ham and turkey for more protein (recipe makes 4 entree-size salads).

*this is the corny phrase I used when the kids were little to try to get them excited about eating salad and sammiches for a quick supper.

Recipe for Carolina Dreaming Salad

Carolina Dreaming Salad with Warm Bacon Dressing

Yield: 8 Side Salads

Author: Mandy Rivers

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

A sharing-size salad based on the iconic California Dreaming house salad with a warm dressing made from bacon drippings and apple cider vinegar.

Ingredients

Salad

• 8 slices bacon
• 1/2 medium red onion
• 1 whole head of romaine lettuce, shredded
• 1 cup chopped tomatoes
• 1 cup slivered almonds
• 6 oz colby jack cheese, shredded
• 6 boiled eggs, chopped

Dressing

• 2/3 cup apple cider vinegar
• 1/3 cup sugar
• 1.5 tablespoons Dijon mustard
• 1.5 teaspoons salt
• 1/2 cup reserved bacon drippings (approx.)
• 1/4 cup finely diced red onion

Instructions

Salad

1. Optional: toast the almonds in the skillet before cooking the bacon. Just put them in the pan dry then heat over medium-high heat until fragrant and starting to brown.
2. Cut bacon into 1/2" pieces then brown in a large skillet until crispy and golden brown. Using a slotted spoon, remove bacon from drippings to a plate lined with paper towels. Turn off heat and leave the drippings in the pan. 8 slices bacon
3. Finely dice onion then set aside 1/4 cup to be used in the dressing. 1/2 red onion
4. Arrange lettuce on a serving platter or 13x9 pan then top with tomatoes, remaining onions, almonds, eggs, cheese and cooked bacon. 1 head romaine, 1 c. each tomatoes and almonds, 6 eggs, 6-oz cheese
5. When ready to serve, drizzle half of the dressing over salad then serve the remaining dressing on the side.

Dressing

1. Combine vinegar, sugar, mustard and salt in a small mixing bowl then stir until sugar is dissolved. 2/3 c. vinegar, 1/3 c. sugar, 1.5 Tbsp dijon, 1.5 tsp salt
2. Heat skillet with bacon drippings then add red onions. Cook over medium-high heat 3-4 minutes or until onions are soft. Approx 1/2 c. bacon drippings, 1/4 c. onions
3. Pour vinegar mixture into hot skillet. Bring to a boil then remove from heat. Add dressing back to mixing bowl then whisk vigorously until emulsified.
4. Refrigerate dressing to store (up to 4 weeks). Reheat and whisk well before serving.

Notes

• If using center cut or extra lean bacon, consider using 10 slices to ensure there are enough drippings to make the dressing (we need about 1/2 cup).
• If you're unsure about the amount of bacon drippings, feel free to measure. A little more or less is fine. If needed, add a neutral oil.
• The dressing works great with monk fruit, Splenda, honey or maple syrup instead of sugar. 
• 6 ounces cheese yields about 3 cups shredded. Feel free to use more!

Author: Mandy Rivers

https://www.southyourmouth.com/2026/07/carolina-dreaming-salad-with-warm-bacon.html

Images and text © South Your Mouth LLC 2026

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Date Nut Snack Cake

Home » Desserts » Date Nut Snack Cake

An old-fashioned recipe for chewy, chunky snacking cake squares made with pecans or walnuts, dates and simple ingredients!

Author: Mandy Rivers | Published: 6/28/26

This is a recipe I have loved my entire life. The texture is unlike anything else I've had... the cake to date/nut ratio is about even so every bite is chunky and chewy in the best way!

There's only one cup of flour in the batter but we get a sort of baked meringue thing going on from the eggs which also adds to the chewiness (I'll get into that in a minute). 

Mama would keep these in the freezer to be pulled out if company stopped by or when any of us was craving something sweet. She had two mini bundt pans and would sometimes divide the batter between them. They were the cutest little things to set on a pretty plate.

I think we might have called this a "Christmas cake" when I was growing up. Or maybe I just think that because we always had them around during the holidays?? They're a great stand-in for fruit cakes. They keep well and are sturdy but don't have all the candied fruit some folks don't like.

This was the thing we dropped off when somebody had a baby, someone passed away or other such occasions. Through the years, so many people have told me that having this cake to set out was worth 10 frozen casseroles because, even when we've just had a baby or a funeral, we Southern women still feel like we have to roll out the hospitality and be good hostesses.

I had no idea what I was doing when I brought Baby Girl home from the hospital. I was completely overwhelmed and, in hindsight, probably had some baby-blues going on. Mama had left me one of these and I would stand at the counter with tears in my eyes and carve off little squares because something about this cake just makes me feel cared for, like everything's gonna be OK. Yep, reading this back to myself, I 100% had post-partum depression... who cries while their eating cake??

The first time I made this myself, I had to ask Mama if her recipe was written down right because there's no butter or oil in it. Mama's notorious for writing recipes wrong so I had my doubts, but I made it anyway. I stood corrected, she had written it down correctly. The cake was exactly like I remembered it. 

Her recipe also read to use a full POUND of dates and another full POUND of pecans. I didn't even bother asking her about that because I knew that couldn't be correct.

You have to watch her. Her "it's good enough", "too bad, so sad" personality comes through when penning recipes. I guess all those times she told me, "you better figure it out" paid off because I can, it seems, usually figure stuff out.

WHY THIS WORKS WITHOUT OIL OR BUTTER

As I learned when I first developed my Crackle-Top Fudge Brownies, whipping the eggs with sugar until they are glossy and pale yellow (called "foaming the eggs"), creates a base for batter that makes it moist and chewy. An added bonus is that anything you mix in the batter will stay put and not sink to the bottom (perfect for this recipe with all the dates and pecans!).

I also think there's plenty of fat in 4 whole eggs which is probably enough to work in a small batch recipe like this.

6 FAQ ON PECAN DATE SNACK CAKE

1. If starting with whole dates, how much do I need?  One 10-oz carton of dried, whole dates yields 2 cups diced.

2. Can I substitute other nuts?  Yes! Walnuts are amazing in this. 

3. What if I don't like dates?  Maybe don't make a date-nut cake?? Just kidding! You can use raisins, chopped candied cherries or dried cranberries. 

4. Can I double the recipe?  Absolutely! Bake in a 13x9 metal baking dish and cook the same amount of time.

5. Would it be OK to add coconut?  Sure! I'd use 1 cup of sweetened flaked coconut.

6. Can I use a glass baking dish? Metal is always best for baking (see section below) but if you only have glass, reduce the heat to 300 degrees and cook 5 minutes longer.

WHY METAL IS BETTER WHEN BAKING

Uneven Baking: Glass and ceramic are better insulators than metal. It takes longer for the heat to transfer through them but when it does, it traps the heat in, overcooking the sides and bottom before the center can catch up.

Texture & Rise: Because the edges cook and harden so quickly, the center often domes up or collapses, resulting in an uneven cake structure.

Residual Cooking: Metal pans cool down quickly when removed from the oven, but glass and ceramic hold onto heat, causing cakes to continue baking and potentially dry out by the time they're cool.

Recipe for Date Nut Snack Cake

If you enjoy cakes like this, try my Pecan Pie Cake and Old-Fashioned Raisin Cake too!

Date Nut Snack Cake

Yield: 16 Squares

Author: Mandy Rivers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

An old-fashioned recipe for chewy, chunky snacking cake squares made with pecans or walnuts, dates and simple ingredients perfect with coffee and hot tea!

Ingredients

• 2 cups diced pitted dates
• 2 cups chopped pecans
• 4 cold eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-purpose flour

Instructions

1. Preheat oven to 325 degrees. Spray an 8x8 or 9x9 metal pan with cooking spray or rub with butter OR line pan with parchment paper or aluminum foil first then apply cooking spray or butter (so you can lift the whole cake out of the pan if desired).
2. Add eggs, sugar and vanilla to a mixing bowl or stand mixer fitted with a whisk attachment. Mix on low until well combined then increase speed to medium-high and whip 4 minutes or until pale yellow and glossy.
3. Mix in baking powder and salt then add flour. Mix on low speed until just combined and no dry flour is present.
4. Stir in dates and pecans then pour batter into prepared pan. Bake at 325 45-55 minutes or until light golden brown and set in the middle.
5. Cool in pan completely then cut into 12 squares.

Notes

• I recommend cutting into 16 squares. I cut the batch pictured here into 9 squares before remembering how rich and dense these are.
• Cut into 36 squares for serving on a cookie platter or dessert tray.
• See FAQ above the recipe card for more info.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/date-nut-snack-cake.html

Images and text © South Your Mouth LLC 2026

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