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Pecan Pie Cobbler Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 67 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pecan Pie Cobbler combines the rich, gooey filling of a traditional pecan pie with the comforting texture of a cobbler. Featuring a buttery pecan and corn syrup base topped with a tender cake mix batter, this dessert bakes to a golden perfection that’s both decadent and easy to prepare. Served warm with vanilla ice cream, it’s a delightful treat for holidays or any special occasion.

Ingredients

Scale

Bottom 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 Batter

  • 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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal and cleanup.
  2. Make the Bottom Layer: In a medium bowl, melt 1/2 cup of butter in the microwave until fully liquefied. Stir in the dark corn syrup, 1/2 cup of 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 to create the base layer.
  3. Prepare the Cake Batter: In a separate medium bowl, melt the remaining 1/2 cup of butter. Add the yellow or butter cake mix along with 1/2 cup of milk, and stir until the mixture is thick and fully blended. Drop spoonfuls of this batter evenly over the pecan pie mixture in the baking dish, covering it in dollops.
  4. Add Toppings and Water: Sprinkle the remaining 1/2 cup of dark brown sugar and the last 1 cup of chopped pecans evenly over the cake batter. Carefully pour 1/2 cup of hot water around the batter, avoiding mixing it in, to help the cake cook moistly and the pecan filling bubble.
  5. Bake the Cobbler: Place the dish in the oven and bake for 35 to 45 minutes. The cobbler is done when the cake layer is set and has turned golden brown. Note that the syrup mixture beneath will remain liquid and jiggle a bit; this is normal and contributes to the gooey texture.
  6. Cool and Serve: Allow the cobbler to cool to room temperature or just slightly warm (about 30 minutes) so the pecan pie filling thickens nicely. Serve as is or topped with vanilla ice cream for an extra indulgent dessert. Store leftovers at room temperature for up to 3 days or refrigerated for up to 5 days.

Notes

  • Do not stir the hot water into the batter; pour it gently around the edges.
  • Use a quality yellow or butter cake mix for best flavor and texture.
  • This dish is best served warm with vanilla ice cream, though it’s delicious on its own.
  • Store properly to maintain freshness — room temperature up to 3 days, refrigerated up to 5 days.
  • Ensure the cake is fully baked even if the filling underneath remains jiggly.

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Find it online: https://dessertpinspiration.com/pecan-pie-cobbler-recipe/