Easy Pecan Pie Cobbler Recipe with Cake Mix

A close-up of pecan pie cobbler served on a plate, topped with a scoop of vanilla ice cream. A spoon in the foreground holds a bite of the cobbler, showing its crumbly texture and pecan pieces.

Easy Pecan Pie Cobbler Recipe with Cake Mix

This easy pecan pie cobbler recipe is a mash-up of pecan pie and cobbler, gooey, nutty, buttery, and topped with crunchy pecans. Made with cake mix and simple ingredients, it’s the perfect dessert for Thanksgiving, Christmas, or any time you want a crowd-pleasing sweet treat.

Course Dessert

Cuisine American

Keyword pecan pie cobbler, pecan pie dump cake

Prep Time 10

Cook Time 50

Cool Time 20

Total Time 1 20

Servings

Calories 652kcal

Author Michele Feuerborn

Equipment

mixing bowl
Measuring cups and spoons
whisk from Amazon.com (affiliate link)
9x13-inch baking dish
Baking sheet pan

Ingredients

1 1/2 cups dark corn syrup
1 cup brown sugar
3 large eggs
1 cup butter melted and divided
3 cups pecan halves divided
1 15.25 ounce box yellow cake mix
1 cup boiling water
1 scoop Vanilla ice cream for serving

Instructions

Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish or coat with nonstick spray.
In a mixing bowl, whisk together the corn syrup, brown sugar, eggs, and 1/2 cup of the melted butter until smooth. Stir in 2 cups of pecans. Pour this mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the batter. Drizzle the remaining 1/2 cup melted butter over the cake mix. Slowly pour the boiling water on top, being careful not to stir.
Scatter the remaining 1 cup of pecans evenly over the surface.
Bake for 45 to 50 minutes, or until the top is golden brown and the pecans are set.
Let cool for 20 minutes before serving. Enjoy warm with scoops of vanilla ice cream.

Notes

Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the oven before serving.

Nutrition