If you have a soft spot for classic Southern desserts, then you are going to absolutely fall in love with this Pecan Pie Cobbler Recipe. It takes the rich, buttery, and irresistibly nutty flavors of traditional pecan pie and gives them a cozy, comforting twist with a moist cake layer that bakes right on top. The result is a bubbly, gooey, golden brown treat that’s perfect for gatherings, holidays, or any time you crave a dessert that’s both nostalgic and effortless to make. Trust me, once you try this Pecan Pie Cobbler Recipe, it will become one of your go-to sweet endings.
Ingredients You’ll Need
Getting your ingredients together for this Pecan Pie Cobbler Recipe is super straightforward, which is part of the charm. Each ingredient plays a key role in crafting that luscious texture, rich flavor, and satisfying crunch that makes this cobbler so irresistible.
- Unsalted butter (1 cup, divided): Adds a golden richness and helps bind the pecan pie filling with the cake topping.
- Dark corn syrup (1/2 cup): Provides the classic sweet, sticky base that’s essential for pecan pie flavor and gooey texture.
- Dark brown sugar (1 cup, divided): Infuses deep molasses notes and caramel color for that signature pecan pie sweetness.
- Coarsely chopped pecans (2 cups, divided): Offers a toasty crunch and nutty aroma that makes every bite exciting.
- Yellow or butter cake mix (1 box, 15.25 ounces): Creates the soft, tender cake layer that perfectly balances the gooey filling beneath.
- Milk (1/2 cup): Moistens the cake batter to achieve a light but substantial crumb.
- Hot water (1/2 cup): Poured around the batter during baking to keep the cobbler moist and create that signature jiggle.
How to Make Pecan Pie Cobbler Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F. Then grab a 9×13-inch baking dish and give it a good spray with nonstick cooking spray. This little step ensures your cobbler will come out cleanly after baking and keeps everything fuss-free.
Step 2: Create the Pecan Pie Base
In a medium bowl, melt half a cup of butter in the microwave until fully liquid. Stir in the dark corn syrup, half of the dark brown sugar, and one cup of those chopped pecans. Once combined, pour this luscious mixture evenly into the bottom of your prepared baking dish. This forms that familiar, decadent pecan pie layer that will bubble up beautifully during baking.
Step 3: Prepare the Cake Batter
Now, melt the remaining half cup of butter in another medium bowl. Add the cake mix and milk, stirring well to combine. The batter will be quite thick — this is just right! You’ll drop spoonfuls of this cake mixture evenly over the pecan pie base, creating pockets of sweet, cakey goodness nestled on top of that gooey layer.
Step 4: Add the Toppings and Bake
Sprinkle the remaining half cup of brown sugar and the other cup of chopped pecans evenly over the dollops of cake batter. Next, carefully pour the hot water around the batter in your dish — important to note, don’t stir or mix it in. This step softens the batter and helps the cobbler cook to tender, golden perfection. Pop it into the oven and bake for 35 to 45 minutes until the cake is fully set and golden brown. The bottom will remain liquidy and jiggle slightly, but this is exactly what makes the cobbler magically gooey inside.
Step 5: Cool and Set
Once your cobbler is out of the oven, give it at least 30 minutes to cool to room temperature or just slightly warm. This little wait allows the pecan filling to thicken up, perfecting the texture before serving. Your Pecan Pie Cobbler Recipe is now ready to delight your taste buds!
How to Serve Pecan Pie Cobbler Recipe
Garnishes
This cobbler is delicious on its own, but why not elevate it? A generous scoop of vanilla ice cream melts into the warm layers beautifully. For an extra touch, sprinkle some flaky sea salt on top to contrast the sweetness, or add a drizzle of caramel sauce for extra indulgence.
Side Dishes
This dessert pairs wonderfully with fresh fruit like sliced apples or berries to balance the richness. If you’re serving this at a holiday or family meal, a dollop of freshly whipped cream or even a cup of strong coffee complements it spectacularly.
Creative Ways to Present
For a stunning presentation, bake individual portions of the cobbler in mini ramekins for a personal touch at dinner parties. Alternatively, serve a square on a pretty dessert plate with a dusting of powdered sugar or a sprig of mint for a festive flair that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Pecan Pie Cobbler Recipe covered at room temperature for up to 3 days or refrigerated for as long as 5 days. Make sure it’s well covered to keep the topping from drying out.
Freezing
This cobbler freezes well if you want to prepare it ahead of time. Cool completely, then wrap tightly with plastic wrap and aluminum foil before freezing. It can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
For the best experience, reheat portions in a 350°F oven for about 15 to 20 minutes until warmed through. Avoid the microwave to keep the cake texture nice and avoid sogginess. Serve with ice cream or whipped cream for a freshly baked feel.
FAQs
Can I use light corn syrup instead of dark?
Absolutely! Light corn syrup will work just fine and slightly change the flavor profile, giving you a milder sweetness without the deeper molasses notes of dark corn syrup.
Is it possible to make this cobbler gluten-free?
You sure can. Swap the yellow cake mix for a gluten-free alternative that you trust. The texture may vary a bit, but the essential flavors will remain delicious.
What is the best way to chop pecans for this recipe?
Coarse chopping is ideal here — you want pieces big enough to give that satisfying crunch and nutty flavor but small enough to mix well with the other ingredients.
Can I prepare the pecan mixture the night before?
Yes, you can assemble the pecan pie base the night before and keep it covered in the refrigerator. Just add the cake batter and bake when you’re ready, but be aware that the texture might shift slightly with overnight refrigeration.
Why does the cobbler jiggle when it’s done baking?
The bottom layer contains liquid corn syrup and sugar mixture, so it naturally jiggles even when fully cooked. The cake on top should be set and golden, which indicates that the cobbler is ready to enjoy.
Final Thoughts
This Pecan Pie Cobbler Recipe has quickly become one of my favorite desserts because it brings together the best of both worlds: the ooey, gooey sweetness of pecan pie and the comforting fluffiness of cobbler. It’s easy to prepare, perfect for sharing, and guaranteed to impress everyone around your table. Don’t hesitate to give this recipe a try—you might just find your new signature dessert!
Print
Pecan Pie Cobbler Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Pie Cobbler is a decadent, comforting dessert combining the rich flavors of traditional pecan pie with the soft, cakey texture of a cobbler. Featuring a buttery, nutty base topped with a moist yellow cake batter and extra pecans, this warm dessert is perfect served with vanilla ice cream and is easy to prepare in just about an hour.
Ingredients
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 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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to ensure the cobbler won’t stick during baking.
- Make Pecan Pie Base: In a medium bowl, melt 1/2 cup of butter using the microwave. Stir in the dark corn syrup, 1/2 cup of the dark brown sugar, and 1 cup of the coarsely chopped pecans until thoroughly combined. Pour this mixture evenly into the bottom of the prepared baking dish to form the rich pecan pie base.
- Prepare Cake Batter: In another medium bowl, melt the remaining 1/2 cup of butter. Add the cake mix and milk, stirring to combine until a thick batter forms. Then, drop dollops of this thick batter evenly over the pecan pie mixture in the baking dish; do not spread it out.
- Add Topping and Bake: Sprinkle the remaining 1/2 cup of dark brown sugar and 1 cup of pecans over the dolloped cake batter. Carefully pour the hot water around (not over or into) the cake batter to keep the layers distinct. Bake in the preheated oven for 35 to 45 minutes, or until the cake is set and golden brown on top. The pecan pie base will remain liquid and jiggly but will thicken upon cooling.
- 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 warm or at room temperature, optionally 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 not to mix the hot water into the batter; pour it gently around the edges to create the distinct layers of cobbler.
- Use unsalted butter for better control over the sweetness and saltiness balance.
- The cobbler will seem jiggly when hot due to the liquid pecan pie layer; let it cool to allow proper thickening.
- Serving with vanilla ice cream adds a creamy contrast to the rich pecan pie flavors.
- Store leftovers covered at room temperature or refrigerated for freshness.
