If you love pecan pie and butter cake, this Pecan Pie Butter Cake Cobbler is about to become your new favorite Southern dessert. It’s the perfect blend of gooey pecan pie filling and moist butter cake, baked into a cobbler-style dish that’s rich, sweet, and absolutely irresistible.
This dessert is easy to make and perfect for Thanksgiving, Christmas, or any time you’re craving a decadent treat. With its buttery cake base, crunchy pecan topping, and caramel-like filling, every bite tastes like pure comfort.
Ingredients
For the Cake Layer:
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
- 2 large eggs
For the Pecan Pie Layer:
- 1 cup brown sugar
- 1 cup corn syrup (light or dark)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups pecan halves
Preparation Steps
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Make the Cake Layer
- In a bowl, combine yellow cake mix, melted butter, and eggs. Stir until thick batter forms. Spread evenly into the prepared baking dish.
Step 3: Prepare the Pecan Pie Filling
- In another bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla. Stir in pecans until well coated.
Step 4: Layer the Cobbler
- Pour pecan filling evenly over the cake batter. Do not stir—the layers will bake into a gooey cobbler texture.
Step 5: Bake
- Bake uncovered for 45–50 minutes, until the top is golden brown and the center is mostly set (slightly jiggly is fine).
Step 6: Cool and Serve
- Let cool for at least 30 minutes before serving. Serve warm with whipped cream or vanilla ice cream.
Variation
- Chocolate Twist: Add 1/2 cup chocolate chips to the cake batter.
- Bourbon Cobbler: Stir 1–2 tbsp bourbon into the pecan filling.
- Nut-Free Option: Replace pecans with walnuts or skip nuts entirely.
- Caramel Drizzle: Add salted caramel sauce on top before serving.
Cooking Notes
- The cobbler will set as it cools; don’t overbake.
- Use dark corn syrup for a deeper, richer flavor.
- Line pan with parchment for easier serving and cleanup.
Serving Suggestions
- Best served warm with vanilla ice cream or fresh whipped cream.
- Slice into small squares—it’s very rich!
- Perfect for potlucks, holidays, or Sunday suppers.
Tips
- For extra crunch, toast pecans before adding them to the filling.
- Allow cobbler to cool slightly before slicing for neat layers.
- Store leftovers covered in the fridge for up to 4 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: ~1 hour 5 minutes
Nutritional Info (per serving, approx. 12 servings)
- Calories: 480
- Protein: 5g
- Carbs: 60g
- Fat: 26g
- Sodium: 380mg
FAQs
Q1: Can I use a butter pecan cake mix instead of yellow cake mix?
- Yes, it will add even more pecan flavor and richness.
Q2: Can I make Pecan Pie Butter Cake Cobbler ahead of time?
- Yes, bake a day in advance and refrigerate. Reheat slices before serving.
Q3: Can I freeze this cobbler?
- Yes, freeze cooled slices for up to 2 months. Thaw overnight in the fridge before reheating.
Q4: Do I have to use corn syrup?
- Corn syrup gives the gooey pecan pie texture, but honey or maple syrup can be substituted.
Q5: How do I prevent the cobbler from sticking?
- Line the baking dish with parchment paper or generously grease with butter.
Conclusion
This Pecan Pie Butter Cake Cobbler is a Southern-inspired dessert that combines the best of pecan pie and butter cake in one gooey, decadent bite. Perfect for the holidays, family gatherings, or whenever you need a rich, comforting dessert, it’s sure to become a new favorite in your recipe collection