Description
This Pecan Pie Cobbler combines the rich, gooey filling of a classic pecan pie with the comforting texture of a buttery cake cobbler. Featuring a sweet corn syrup and brown sugar base topped with coarsely chopped pecans and a moist cake batter, this dessert is baked to golden perfection. It serves 12, making it perfect for holiday gatherings or any special occasion, and is delicious when served warm with vanilla ice cream.
Ingredients
Scale
Pecan Pie Base
- 1/2 cup unsalted butter, melted
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Cake Topping
- 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 the Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare the Pecan Pie Base: In a medium bowl, melt 1/2 cup of the unsalted butter in the microwave. Add the dark corn syrup, 1/2 cup of dark brown sugar, and 1 cup of the coarsely chopped pecans. Stir everything together until well combined. Pour this mixture evenly into the bottom of the prepared baking dish.
- Make the Cake Batter: In another medium bowl, melt the remaining 1/2 cup of unsalted butter. Add the yellow or butter cake mix and milk to the melted butter, stirring well to combine into a thick batter.
- Assemble the Cobbler: Drop dollops of the thick cake batter evenly over the pecan pie mixture in the baking dish. Then sprinkle the remaining 1/2 cup of dark brown sugar and 1 cup of coarsely chopped pecans evenly over the cake batter. Carefully pour the hot water around the cake batter without mixing it in.
- 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. The corn syrup mixture at the bottom will remain liquidy, giving the dessert a jiggly texture, so ensure the cake is fully baked through.
- Cool and Serve: Allow the cobbler to cool to room temperature or slightly warm for about 30 minutes to let the pecan pie filling thicken properly. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream. Store leftovers at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
- Ensure the cake batter is spread in dollops without mixing the hot water to maintain texture contrast.
- The liquid bottom layer will be gooey and jiggly even when cooked properly.
- For best flavor, serve with vanilla ice cream or whipped cream.
- Store leftovers tightly covered to maintain freshness.
- Use coarsely chopped pecans for texture; finely chopped will change the bite of the dessert.
