Pecan Pie Cobbler Cake
Supremely moist and tender cake with a crackly brown sugar top and pecan pie on the bottom.
***Originally posted in December 2016
You guys, I goofed up so bad this year. THIS recipe was supposed to be my coup de gras of Thanksgiving recipes. The cherry on top!
But things with the move just kept me busier and more exhausted than I thought (I know. What dummy doesn’t plan on being drop dead tired when they’re moving?? This one, apparently ✋????).
Anyway. Thanksgiving passed, and I literally gasped out loud when I realized that I didn’t post this recipe ????. Self grappling ensued.
Do I post it anyway?
Pretend like I totally meant to post it after Thanksgiving on purpose?? Because…. clearly. ????
Save it for next year?
Finally, I just decided that it this is too good of a recipe not to share ASAP. We’re all grown ups here, right? I think we can all handle a little out-of-season recipe sharing. Am I right?!
Is it a little Fall-esque? Wellllll….. sure. Maybe. If you really want to look at it that way.
I prefer to see it as the best dessert of all time ever. And that you need this in your life rightnowrightnow!
So here’s what we’re looking at:
???????? Ooey, gooey, pecan pie ridiculousness on the bottom. Seriously. It’s insanely perfect.
???????? Fluffy, buttery, golden cake in the middle.
???????? Nearly imperceptible in photos, but undeniably amazing when you’re eating it– a brown sugar, crackly top. Ermagah. I could die and go to heaven just thinking about that top! ????
Another awesome thing about this cake? It’s as easy to make as it is to eat. No crazy ingredients, no intense mixing or measuring or candy thermometering… All you need is a few basic ingredients (including a cake mix), your oven, and a large scoop of vanilla bean ice cream to top off your cobbler fresh out of the oven.
You guys. This recipe is EVERYTHING. Promise me you’ll try it!
- 6 tablespoons butter
- 1 1/4 cup pecan halves
- 1 (16-1/2-ounce) yellow cake mix, plus ingredients required to prepare the cake
- 1 1/2 cup packed brown sugar
- 1 1/2 cup hot water
- Preheat the oven to 350ºF. While the oven is heating, place the butter into a 9 x 13-inch baking dish and allow it to melt in the oven.
- Scatter the pecans evenly over the melted butter.
- Prepare the cake mix as the package directs and pour the batter over the nuts, trying not to disturb the pecans; DO NOT STIR.
- Sprinkle the brown sugar in an even layer over the batter. Pour the hot water over the brown sugar layer until it is completely moistened.
- Bake for 35 to 40 minutes until the top of the cake is lightly browned. It will not test done with the toothpick test (because of the pecan pie layer on the bottom) but it will set up as it cools.
- Allow 20-25 minutes of cool time before cutting to serve warm.