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
Scale
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.
