Description
This Pecan Pie Cobbler combines the rich, buttery flavors of pecan pie with the comforting texture of a cobbler. Featuring a luscious pecan pie base topped with a moist butter cake layer, it’s an irresistible dessert that’s perfect for gatherings, holidays, or any time you want a sweet Southern treat.
Ingredients
Scale
Pecan Pie Base
- 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
Toppings and Liquid
- 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). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Pecan Pie Mixture: In a medium bowl, melt 1/2 cup of unsalted butter in the microwave. Stir in the dark corn syrup, 1/2 cup 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 unsalted butter. Add the yellow or butter cake mix and milk to the melted butter and stir until combined. The batter will be thick.
- Assemble the Cobbler: Drop dollops of the thick cake batter evenly over the pecan pie mixture in the baking dish. Then, sprinkle the remaining 1/2 cup dark brown sugar and 1 cup chopped pecans evenly over the cake batter. Carefully pour the hot water around the cake batter in the dish, avoiding mixing it in.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes. Bake until the cake topping is set and golden brown. Note that the corn syrup mixture underneath will remain liquidy and jiggly; ensure the cake layer is fully cooked through.
- Cool and Serve: Allow the cobbler to cool to room temperature or slightly warm (about 30 minutes) to let the pecan pie filling thicken up. Serve the cobbler warm or at room temperature, optionally with vanilla ice cream. Store leftovers at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
- Use coarsely chopped pecans for a better texture contrast.
- Do not stir the hot water into the mixture after pouring; it helps create the signature cobbler consistency.
- Allow cooling time for the gooey pecan filling to thicken properly before serving.
- For added flavor, vanilla ice cream or whipped cream pairs perfectly with this cobbler.
- Make sure cake is fully baked despite the liquidy pecan base to avoid an undercooked dessert.
