Description
Pecan Pie Cobbler is a delightful and comforting dessert that combines the rich, nutty flavor of pecan pie with the soft, cakey texture of a cobbler. This easy-to-make recipe layers a buttery pecan filling with a sweet cake topping, baked together until golden and bubbly. Perfect for gatherings and holidays, it offers the classic pecan pie taste with an effortless twist.
Ingredients
Scale
For the Pecan Filling
- 1/2 cup unsalted butter
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
For the Cake Topping
- 1/2 cup unsalted butter
- 1 (15.25-ounce) yellow or butter cake mix
- 1/2 cup milk
Additional Ingredients
- 1 cup coarsely chopped pecans
- 1/2 cup dark brown sugar
- 1/2 cup hot water
- Nonstick cooking spray, for greasing the baking dish
Instructions
- Prepare the baking 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 base: In a medium bowl, melt 1/2 cup of butter in the microwave. Add the dark corn syrup, 1/2 cup dark brown sugar, and 1 cup chopped pecans to the melted butter, stirring 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 butter. To this, add the cake mix and 1/2 cup milk, stirring to combine thoroughly. The batter will be thick in consistency.
- Assemble the cobbler: Drop spoonfuls or dollops of the cake batter evenly over the pecan pie mixture in the baking dish. Then sprinkle the remaining 1/2 cup dark brown sugar and remaining 1 cup pecans evenly over the cake batter.
- Add hot water: Carefully pour 1/2 cup hot water around the cake batter in the dish, avoiding mixing it in. This will create a gooey pecan pie liquid as it bakes.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes, or until the cake is set and golden brown on top. The pecan mixture at the bottom will remain liquidy and bubbly, which is expected.
- Cool and serve: Allow the cobbler to cool at room temperature or slightly warm for about 30 minutes. This resting time helps the pecan pie ‘goo’ to thicken. Serve warm or at room temperature, optionally topped with vanilla ice cream.
- Storage: Store leftovers at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
Notes
- The hot water poured around the batter creates the characteristic gooey pecan pie layer at the bottom, so do not be alarmed by the liquidy appearance before baking.
- Using a yellow or butter cake mix complements the sweet and buttery pecan filling perfectly.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- If desired, you can toast the pecans lightly beforehand to enhance their nutty flavor.
- Allow the cobbler to cool sufficiently before serving to ensure the filling sets properly.
