Description
Pecan Pie Cobbler is a delightful dessert that combines the rich, nutty flavors of pecan pie with the comforting texture of a cobbler. Featuring a buttery, sweet pecan mixture layered with a moist cake topping, this recipe is easy to prepare and perfect for sharing. Baked to golden perfection, it offers a gooey, indulgent treat that’s delicious served warm with vanilla ice cream.
Ingredients
Scale
Pecan Mixture
- 1/2 cup unsalted butter
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Cake Mixture
- 1/2 cup unsalted butter
- 1 (15.25-ounce) yellow or butter cake mix
- 1/2 cup milk
Topping
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
- 1/2 cup hot water
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 Pecan Base: 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 coarsely chopped pecans until well combined. Pour this mixture evenly into the bottom of the prepared baking dish.
- Prepare Cake Mixture: In another medium bowl, melt the remaining 1/2 cup unsalted butter. Add the yellow or butter cake mix and 1/2 cup milk, stirring until a thick batter forms. Drop dollops of this cake mixture evenly over the pecan base in the baking dish.
- Add Toppings and Water: Sprinkle the remaining 1/2 cup dark brown sugar and 1 cup of chopped pecans over the cake batter. Carefully pour 1/2 cup of hot water around the edges of the cake batter without mixing it in; this will create a gooey bottom layer while baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the cake is set and golden brown on top. Note that the pecan-corn syrup mixture will remain liquidy and the cobbler may jiggle, but ensure the cake is fully baked through.
- Cool and Serve: Let the cobbler cool to room temperature or slightly warm for about 30 minutes to allow the gooey pecan bottom to thicken up. Serve warm or at room temperature, optionally accompanied by vanilla ice cream.
- Storage: Store leftovers at room temperature for up to 3 days, or refrigerate for up to 5 days.
Notes
- The gooey pecan mixture on the bottom remains liquidy after baking, which is normal and essential for the cobbler’s texture.
- Using hot water poured around the batter helps create the signature gooey base without mixing everything together.
- Served best slightly warm and pairs wonderfully with vanilla ice cream for added richness.
- Use a yellow or butter cake mix for the best flavor and texture contrast with the pecan pie layer.
- Prep can be done ahead; bake just before serving to enjoy the fresh, warm cobbler experience.
