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
Scale
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.
