Description
A rich and gooey pecan pie cobbler made easier with a yellow cake mix. This upside-down style dessert has a crunchy pecan top and a molten caramel-like base — perfect served warm with ice cream.
Ingredients
- 1 cup unsalted butter (divided into ½ cup + ½ cup, melted)
- ½ cup dark corn syrup
- 1 cup dark brown sugar (divided into ½ cup + ½ cup)
- 2 cups coarsely chopped pecans (divided into 1 cup + 1 cup)
- 1 box (15.25 oz) yellow cake mix
- ½ cup milk
- ½ cup hot water
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, mix together ½ cup melted butter, ½ cup dark corn syrup, ½ cup dark brown sugar, and 1 cup chopped pecans. Pour this mixture into the bottom of the prepared baking dish.
- In a separate bowl, stir together the remaining ½ cup melted butter, yellow cake mix, and milk until a thick batter forms.
- Drop spoonfuls of the batter over the pecan mixture in the dish. Do not spread or stir.
- Sprinkle the remaining ½ cup brown sugar and 1 cup chopped pecans evenly over the batter.
- Carefully pour the hot water over the top, distributing it between the dollops of batter. Do not stir.
- Bake for 40–45 minutes, until the top is golden brown and the cobbler is set.
- Let cool for at least 30 minutes. The bottom will form a gooey, pecan pie-like layer.
- Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream.
Notes
This dessert is best enjoyed warm. Use a spoon to scoop down to the gooey bottom layer. It can be made ahead and gently reheated before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Upside-down baking
- Cuisine: Southern American