Description
Pecan Pie Cobbler is a delightful dessert that combines the rich, nutty flavors of a traditional pecan pie with the soft, tender crumb of a cake. Prepared in a baking dish, this cobbler features a gooey bottom layer made from butter, dark corn syrup, brown sugar, and chopped pecans, topped with a cake batter that bakes into a golden, fluffy texture. This dessert is perfect served warm or at room temperature, especially paired 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
Topping and Finishing
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
- 1/2 cup hot water
Instructions
- 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.
- Make the Pecan Pie Base: In a medium bowl, melt 1/2 cup of the unsalted butter in the microwave. Stir in the dark corn syrup, 1/2 cup dark brown sugar, and 1 cup chopped pecans until well combined. Pour this mixture evenly into the bottom of the prepared baking dish.
- Prepare the Cake Mixture: In another medium bowl, melt the remaining 1/2 cup butter. Add the yellow or butter cake mix and 1/2 cup milk to the butter and stir until combined. The batter will be thick and sticky.
- Combine Layers: Drop dollops of the cake batter evenly over the pecan pie mixture in the baking dish. Avoid spreading to maintain texture variation.
- 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 1/2 cup of hot water around the cake batter without mixing it in; this helps create the gooey bottom layer during baking.
- Bake: Place the dish in the preheated oven and bake for 35 to 45 minutes. The cake will be set and golden brown on top. Expect the bottom pecan mixture to remain quite liquid and jiggly; ensure the cake layer is fully cooked through.
- Cool and Serve: Allow the cobbler to cool to room temperature or slightly warm (about 30 minutes) to let the pecan pie filling thicken. Serve it as is or with a scoop of vanilla ice cream for an extra indulgent treat.
- Storage: Store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently before serving if desired.
Notes
- Use high-quality dark corn syrup for the best flavor and consistency.
- Spraying the baking dish helps prevent sticking and makes serving easier.
- Letting the cobbler cool properly ensures the gooey bottom layers thicken for easier serving.
- A scoop of vanilla ice cream adds a creamy contrast to the warm nutty cobbler.
- Ensure the cake topping is fully baked—a toothpick inserted should come out clean or with moist crumbs.
- Store leftovers covered to keep the cobbler moist.
