Description
A decadent Pecan Pie Cobbler that combines the rich flavors of traditional pecan pie with a soft, cake-like topping. This easy-to-make dessert features a buttery pecan and dark corn syrup base layered with a yellow cake batter and finished with a crunchy pecan topping. Perfect for gathering and serving warm with vanilla ice cream.
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
Topping and Finishing
- 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 Pie Base: Melt 1/2 cup of butter in a medium bowl using the microwave. Stir in dark corn syrup, 1/2 cup dark brown sugar, and 1 cup chopped pecans. Mix well and pour this mixture into the bottom of the prepared baking dish evenly.
- Prepare Cake Batter: In another medium bowl, melt the remaining 1/2 cup of butter. Add the yellow cake mix and milk to the melted butter and stir until well combined. The batter will be thick. Drop dollops of this cake batter evenly over the pecan pie base in the baking dish.
- Add Toppings and Hot Water: Sprinkle the remaining 1/2 cup dark brown sugar and 1 cup chopped pecans evenly over the cake batter. Carefully pour the 1/2 cup hot water around the cake batter without mixing it in. This will create a syrupy layer as it bakes.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes. The cake should be golden brown and set. The pecan pie base will remain liquidy but the cake is done when firm and cooked through.
- Cool and Serve: Allow the cobbler to cool to room temperature or just slightly warm for about 30 minutes to let the pecan pie syrupy layer thicken up. Serve warm or at room temperature, optionally with vanilla ice cream.
- Store: Store leftovers at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
- Ensure the cake is baked through even though the bottom layer may look very liquidy and jiggly.
- Cooling the cobbler before serving helps the pecan pie filling to thicken.
- Serving warm with vanilla ice cream adds a delicious contrast to the rich pecan flavors.
- Use coarsely chopped pecans for a pleasant crunchy texture.
- This dessert is best enjoyed fresh but keeps well refrigerated.
