If you’re searching for a dessert that combines the rich, nutty goodness of pecan pie with the comforting warmth of a cobbler, you’ve hit the jackpot with this Pecan Pie Cobbler Recipe. It’s a luscious mash-up that delivers gooey, caramel-like pecan filling beneath pillowy, golden cake, making every bite an irresistible celebration of textures and flavors. Whether you’re making it for a family gathering or a cozy night in, this dessert promises to impress with its simplicity and soul-satisfying taste.
Ingredients You’ll Need
Getting ready to make this Pecan Pie Cobbler Recipe is a breeze because all the ingredients are straightforward, yet each one plays a crucial role in creating that perfect balance of sweet, nutty, and buttery goodness. From the crunchy pecans to the rich dark brown sugar, these components come together to give the cobbler its signature heartwarming flavor and texture.
- Unsalted butter (1 cup, divided): Adds a creamy richness and helps achieve that golden crust and gooey pecan filling.
- Dark corn syrup (1/2 cup, divided): Provides the sticky sweetness essential for the classic pecan pie glaze.
- Dark brown sugar (1 cup, divided): Gives deeper caramel tones and melds beautifully with the pecans and butter.
- Coarsely chopped pecans (2 cups, divided): Brings crunch and that unmistakable nutty flavor profile to the cobbler.
- Yellow or butter cake mix (1 box, about 15.25 ounces): Creates the soft, cake-like topping that contrasts wonderfully with the pecan layer.
- Milk (1/2 cup): Moistens the cake mix to ensure your topping bakes up tender and fluffy.
- Hot water (1/2 cup): Added around the cake batter to keep the also make the filling irresistibly saucy and luscious.
How to Make Pecan Pie Cobbler Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 350°F so it’s nice and ready to go. Lightly spray a 9×13-inch baking dish with nonstick cooking spray—this keeps your cobbler from sticking and makes cleanup a snap.
Step 2: Create the Pecan Pie Base
In a medium bowl, melt half a cup of the butter in the microwave until smooth. Stir in the dark corn syrup, half of the brown sugar, and one cup of the chopped pecans. This mixture forms the luscious, gooey base layer of your cobbler. Pour it evenly into the prepared baking dish, making sure to spread it out well.
Step 3: Whip Up the Cake Topping
Next, in another bowl, melt the remaining half cup of butter. Add the yellow or butter cake mix along with the milk and stir until the mixture thickens up. This batter is thick and rich—drop spoonfuls of it evenly over the pecan pie mixture in the baking dish. It doesn’t have to be perfect; rustic dollops add to the charm!
Step 4: Final Touches Before Baking
Sprinkle the remaining brown sugar and chopped pecans evenly over the cake batter, adding crunch and sweetness on top. Pour the hot water carefully around the cake batter in the dish but don’t stir it in—you want the syrupy pecan base to remain distinct. Pop it into your preheated oven and bake for 35 to 45 minutes until the cake topping is golden and set.
Step 5: Cooling and Serving Preparation
Once out of the oven, let this beauty cool to room temperature or just a bit warm for about 30 minutes. This resting period allows the pecan pie goo at the bottom to thicken perfectly, turning each forkful into a rich, sticky delight. Serve warm or room temperature for maximum satisfaction.
How to Serve Pecan Pie Cobbler Recipe
Garnishes
Nothing elevates this dessert like a scoop of creamy vanilla ice cream melting slowly over the warm cobbler, creating a dreamy contrast between hot and cold. A drizzle of caramel sauce or a sprinkle of chopped pecans adds extra flair and texture that your guests will rave about.
Side Dishes
Pecan Pie Cobbler Recipe holds its own as a star dessert but pairs wonderfully with freshly brewed coffee or a mild, buttery tea. For a festive touch, serve alongside fresh whipped cream or a dollop of mascarpone for an indulgent finish.
Creative Ways to Present
For a fun twist, serve individual portions in mini ramekins or mason jars for charming presentations at parties. You can also layer portions with whipped cream and toasted pecans in glass parfait cups to impress with each luscious layer visible through the sides.
Make Ahead and Storage
Storing Leftovers
This cobbler keeps happily at room temperature for up to three days when covered with foil or plastic wrap. For longer freshness, store it in the refrigerator where it can last up to five days without losing its gooey charm.
Freezing
If you want to save leftovers for later, this Pecan Pie Cobbler Recipe freezes beautifully. Wrap it tightly in foil and place it in an airtight container or freezer bag. Freeze for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm individual portions in the microwave until heated through or place the whole cobbler (covered) in a 350°F oven for about 15–20 minutes. Reheating gently preserves that perfect balance of soft cake and sticky pecan filling.
FAQs
Can I use a different type of cake mix?
Absolutely! While yellow or butter cake mix gives the classic flavor, you can experiment with spice or even white cake mixes for subtle twists. Just remember each cake mix has slightly different textures that might alter the final dessert slightly.
Is it possible to make this dessert gluten-free?
Yes, you can use a gluten-free yellow cake mix to adapt this recipe. Just be sure that your other ingredients, especially the cake mix, are certified gluten-free to keep it safe for celiac or gluten-sensitive guests.
Can I substitute maple syrup for the corn syrup?
Maple syrup can add a lovely flavor, but corn syrup is key for that thick, sticky texture typical to pecan pie filling. If using maple syrup, expect a slightly different consistency and sweetness profile.
How do I prevent the cobbler from being too runny?
The hot water added around the batter intentionally creates a luscious, gooey layer beneath the cake. To ensure the cake is fully baked and set, keep a close eye during the last 10 minutes of baking—but don’t stir the filling after adding the water.
Can I add other nuts or fruits to this recipe?
While pecans are the star, feel free to mix in walnuts or chopped pecans for variety. Adding dried fruits like chopped dates or raisins can introduce an interesting twist, just keep the overall balance in mind for best results.
Final Thoughts
This Pecan Pie Cobbler Recipe is the kind of dessert that hugs you from the inside out with its warm, gooey pecan filling and soft cake topping. It’s surprisingly easy to make but bursts with flavor that feels anything but simple. Trust me—once you try this delightful cobbler, it’s going to be your go-to dish for holidays, potlucks, or any time you want to impress without the fuss. So grab your ingredients and bring this sweet, nutty magic to your table soon!
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Pecan Pie Cobbler Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cobbler is a delightful fusion of classic pecan pie flavors and the comforting texture of a cobbler. Featuring a rich syrup base layered with chopped pecans and a fluffy cake topping made from yellow cake mix, this recipe bakes into a warm, gooey dessert perfect for gatherings. Served best slightly warm with vanilla ice cream, it offers a perfect balance of nutty crunch and sweet, buttery goodness.
Ingredients
Base Layer
- 1/2 cup unsalted butter
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Cake Topping
- 1/2 cup unsalted butter
- 1 (15.25-ounce) yellow or butter cake mix
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Pecan Syrup Base: In a medium bowl, melt 1/2 cup of the unsalted butter in the microwave. Stir in the dark corn syrup, 1/2 cup of the dark brown sugar, and 1 cup of the coarsely chopped pecans until well combined. Pour this mixture evenly into the bottom of the prepared baking dish.
- Prepare the Cake Batter: In another medium bowl, melt the remaining 1/2 cup of unsalted butter. Add the entire package of yellow or butter cake mix and the milk, stirring until a thick batter forms.
- Assemble the Cobbler: Drop dollops of the thick cake batter evenly over the pecan syrup mixture in the baking dish. Then sprinkle the remaining 1/2 cup dark brown sugar and remaining 1 cup pecans over the top of the cake batter. Carefully pour the hot water evenly around the cake batter without stirring or mixing it in.
- Bake: Place the baking dish in the oven and bake for 35 to 45 minutes or until the cake topping is set and golden brown. The bottom layer will be quite liquidy and jiggly due to the syrup, but ensure the cake is fully baked through.
- Cool and Serve: Allow the cobbler to cool to room temperature or just slightly warm for about 30 minutes so the pecan pie filling thickens. Serve at room temperature or warm, optionally with vanilla ice cream. Store leftovers at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
- The cobbler filling will be very liquidy and jiggly when hot but will thicken as it cools.
- Use coarsely chopped pecans for the best texture contrast in the dish.
- Serve with vanilla ice cream for a classic pairing.
- Do not mix the hot water into the cake batter after pouring; it helps create the cobbler’s unique texture.
- Store leftovers covered at room temperature for up to 3 days or in the fridge for up to 5 days.
