Description
Pecan Pie Cobbler is a delightful dessert that combines the rich, nutty flavor of pecan pie with the light, fluffy texture of a cobbler. This easy-to-make recipe layers a sweet pecan and corn syrup mixture beneath a tender cake layer, baked to golden perfection and served warm for a comforting treat. Perfect for gatherings or a cozy night in, it pairs wonderfully with vanilla ice cream.
Ingredients
Scale
For the Pecan Pie Layer
- 1/2 cup unsalted butter, melted
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
For the Cake Layer
- 1/2 cup unsalted butter, melted
- 1 (15.25-ounce) yellow or butter cake mix
- 1/2 cup milk
- 1/2 cup hot water
- 1/2 cup dark brown sugar (for topping)
- 1 cup coarsely chopped pecans (for topping)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Make Pecan Pie Base: In a medium bowl, melt 1/2 cup of the butter using the microwave. To this, add the dark corn syrup, 1/2 cup of the dark brown sugar, and 1 cup of the chopped pecans. Stir thoroughly to combine all ingredients. Pour this mixture evenly into the bottom of the prepared baking dish, creating the rich base for your cobbler.
- Prepare Cake Batter: In another medium bowl, melt the remaining 1/2 cup of butter. Add the yellow or butter cake mix and milk to the melted butter, stirring until the mixture forms a thick batter. Using a spoon, drop dollops of this cake batter evenly over the pecan pie mixture in the baking dish; it’s okay if it doesn’t cover the entire surface.
- Add Toppings and Bake: Sprinkle the remaining 1/2 cup of dark brown sugar and 1 cup of chopped pecans evenly over the dolloped cake batter. Carefully pour the hot water around the cake batter but avoid stirring it in. Place the dish in the oven and bake for 35 to 45 minutes, or until the cake layer is set and golden brown. Note that the pecan pie mixture will become very liquid and may jiggle, but ensure the cake is fully baked before removing.
- Cool and Serve: Remove from the oven and allow the cobbler to cool to room temperature or slightly warm, about 30 minutes. This cooling lets the pecan pie layer thicken to a gooey consistency. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream for an extra indulgent treat. Store leftovers at room temperature up to 3 days or refrigerate for up to 5 days.
Notes
- Use coarsely chopped pecans to retain texture and crunch in the cobbler.
- Don’t stir the hot water into the batter; it helps create steam that cooks the cake layer.
- The bottom pecan pie layer will be liquidy after baking but will thicken as it cools.
- This cobbler is best served warm and pairs beautifully with vanilla ice cream.
- Store leftovers sealed at room temperature for up to 3 days or refrigerated for up to 5 days.
