Description
This Pecan Pie Cobbler is a delightful fusion dessert combining the rich, nutty flavors of pecan pie with the comforting texture of a cobbler. Featuring a buttery, gooey pecan pie base topped with a moist cake layer, it’s the perfect sweet treat to enjoy warm or at room temperature, especially when paired with vanilla ice cream.
Ingredients
Scale
Butter Mixture
- 1/2 cup unsalted butter, melted
- 1/2 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 cup coarsely chopped pecans
Cake Mixture
- 1/2 cup unsalted butter, melted
- 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 Baking Dish: Preheat your oven to 350°F (177°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make Pecan Pie Base: In a medium bowl, melt 1/2 cup of butter in the microwave. Stir in the dark corn syrup, 1/2 cup of dark brown sugar, and 1 cup of coarsely chopped pecans until well combined. Pour this mixture evenly into the bottom of the prepared baking dish.
- Prepare Cake Batter: In another medium bowl, melt the remaining 1/2 cup butter. Add the yellow or butter cake mix and 1/2 cup milk to this melted butter and stir thoroughly. The batter will be thick. Drop spoonfuls of this cake mixture evenly over the pecan pie base in the dish.
- Add Toppings and Hot Water: Sprinkle the remaining 1/2 cup dark brown sugar and 1 cup of chopped pecans evenly over the cake batter. Carefully pour 1/2 cup of hot water around the cake batter without mixing it in. This water will help create the gooey pecan pie layer beneath the cake.
- Bake the Cobbler: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the cake is set and the top is golden brown. The pecan pie mixture underneath will remain liquidy and jiggly, but the cake should be fully cooked through.
- Cool and Serve: Allow the cobbler to cool at room temperature or slightly warm for about 30 minutes to let the pecan pie filling thicken up. Serve it 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 not to mix the hot water with the cake batter to maintain the distinct layers of the cobbler.
- Using chopped pecans provides the best texture and flavor for this dessert.
- Let the cobbler cool sufficiently before serving to allow the filling to thicken properly.
- For a richer flavor, serve with vanilla ice cream or whipped cream.
- Storage: Keep covered and store at room temperature for up to 3 days, or refrigerate for up to 5 days.
