Description
This Pecan Pie Cobbler combines the rich flavors of classic pecan pie with the comforting texture of cobbler. A luscious corn syrup and brown sugar pecan base is topped with a buttery cake mix, baked to golden perfection and perfect for serving warm or at room temperature with vanilla ice cream.
Ingredients
Scale
Base Layer
- 1/2 cup unsalted butter
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Cake Layer
- 1/2 cup unsalted butter
- 1 (15.25-ounce) yellow or butter cake mix
- 1/2 cup milk
Topping
- hot water, 1/2 cup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure easy removal.
- Make the Pecan Pie Base: In a medium bowl, melt 1/2 cup of butter in the microwave. Stir in dark corn syrup, 1/2 cup of dark brown sugar, and 1 cup of chopped pecans until well combined. Pour this mixture evenly into the prepared baking dish, creating the gooey bottom layer.
- Prepare the Cake Batter: In a separate medium bowl, melt the remaining 1/2 cup of butter. Add the cake mix and milk, stirring until the mixture is thick and well blended.
- Assemble the Cobbler: Drop dollops of the cake batter evenly over the pecan pie mixture in the baking dish. Then sprinkle the remaining 1/2 cup of brown sugar and 1 cup of pecans over the top. Carefully pour the hot water around the edges of the cake batter without stirring to keep layers distinct.
- Bake: Bake the cobbler for 35 to 45 minutes until the cake sets and turns golden brown. The corn syrup base will be liquid and jiggly but ensure the top cake is fully baked through.
- Cool and Serve: Let the cobbler cool to room temperature or slightly warm (about 30 minutes) so the pecan pie filling thickens. Serve as is or with a scoop of vanilla ice cream. Store leftovers at room temperature up to 3 days or refrigerated for up to 5 days.
Notes
- The liquid bottom layer will remain gooey and jiggly even when fully baked due to the corn syrup, which is normal.
- Use yellow or butter cake mix for best flavor and texture.
- Sprinkling hot water around the batter helps create steam that cooks the cake batter evenly.
- For best results, serve slightly warm with vanilla ice cream to balance the sweetness.
- Store covered to maintain freshness up to 5 days refrigerated.
