Pecan Pie Cobbler is an easy dessert made with cake mix and 6 other simple ingredients. Enjoy crunchy pecans in a warm, rich cobbler that melts in your mouth!
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Pecan Pie Cobbler is one of those desserts that always steals the show. It has all the gooey, nutty goodness of a classic Southern pecan pie - but baked in cobbler form that's just so much easier to make.
Instead of fussing with pie crust, you'll use a buttery cake mix and a handful of pantry staples. The result is a warm, rich dessert with a golden topping, a brown sugar syrup base, and plenty of crunchy pecans in every bite.
I love recipes that feel impressive but don't make you spend all day in the kitchen. This one is just as simple as my Pumpkin Earthquake Cake or Apple Dump Cake - just a few pantry staples and you're ready to bake. It's the kind of dessert that works just as well for a Sunday dinner as it does on your Thanksgiving table.
If you've ever made my Pumpkin Cheesecake Cookies, you know how much I love pairing a shortcut mix with rich, homemade flavors. This cobbler has that same magic: quick prep with bakery-level results!
Why You'll Love This Recipe
- A classic made simple. This is a classic Southern recipe that I decided to simplify a little bit. Instead of tons of different ingredients, we're going to use cake mix as a shortcut, just like I do with my Slow Cooker Peach Dump Cake!
- Warm, rich, and comforting. The texture of this dessert is to die for. Think about an ooey gooey, warm cobbler base covered in crunchy pecans and a sweet brown sugar glaze.
- Great dessert for holidays. Instead of the same old pecan pie, change it up a little bit! This is a really fun dessert for Christmas dinner or Thanksgiving.
Ingredient Notes
- 1 stick salted butter - Don't skip the real butter here. That richness is what carries the whole cobbler. If you only have unsalted, melt it first and stir in a pinch of salt to balance the flavors.
- 1 (15.25 oz) butter pecan cake mix - A boxed cake mix is our shortcut. It replaces the traditional flour, sugar, and leavening combo but still bakes up just beautifully. I love butter pecan flavor for the extra nuttiness, but yellow or spice cake mix will also work if that's all you have.
- 1 cup whole milk - Whole milk makes the batter creamy and helps the cobbler bake up with the right texture. You can swap in 2% if that's what you keep on hand, but avoid skim - it won't be as rich.
- 1 cup pecans - Halves make a prettier presentation on top, while chopped pecans blend in more evenly throughout the cobbler. Toasting them lightly before adding takes the flavor up a notch.
- 1 teaspoon cinnamon - Just enough warm spice to balance the sweetness. For extra depth, you could add a pinch of nutmeg or allspice too.
- 1 cup light brown sugar - This is what creates that gooey, pie-like syrup as the cobbler bakes. Light brown sugar gives the best balance of molasses flavor without overpowering the pecans.
- 1 cup hot water - The "secret" step. The hot water dissolves the sugar and melts down into a caramel-like sauce. You don't need it boiling - just hot enough that the sugar mixes in easily.
Additions & Substitutions
- Use a different cake mix flavor. Butter pecan is my go-to, but you can change things up with yellow, spice, or even chocolate cake mix for a richer twist. Each one brings out a different flavor profile in the cobbler.
- Mix in extras. Fold in a handful of chocolate chips, toffee bits, or even butterscotch chips before baking. They melt into the cobbler and create little pockets of sweetness.
- Play with spices. A teaspoon of pumpkin pie spice makes this dessert feel extra fall-inspired. If you like more warmth, add a pinch of nutmeg or cloves.
- Top it off. Drizzle servings with caramel sauce or hot fudge, or add a scoop of vanilla ice cream to play up the "pie à la mode" feel.
How to Make Pecan Pie Cobbler
- Melt the butter. Place 1 stick of salted butter in a medium baking dish and set it in the oven while it preheats to 350°F. This saves a dish and ensures your butter is evenly melted. Tip: Keep an eye on it-melted butter can quickly go from golden to burnt if left too long.
- Prepare the batter. In a large mixing bowl, whisk together 1 (15.25 oz) butter pecan cake mix, 1 cup whole milk, and 1 teaspoon cinnamon until just combined. The batter will be thick-don't overmix, or the cobbler may bake up dense instead of fluffy. If you want a little extra spice, add a pinch of nutmeg here.
- Layer the batter. Pour the batter evenly over the melted butter in the baking dish. Don't stir! Letting the butter pool around the edges helps create that rich, crisp crust as it bakes.
- Add the pecans. Sprinkle 1 cup pecans evenly over the top. Use halves for a pretty presentation or chopped pecans for a more even bite in every spoonful. Pro tip: Toasting the pecans in a dry skillet for 5 minutes before adding them deepens the flavor and adds extra crunch.
- Make the sugar syrup. In a medium bowl, stir together 1 cup light brown sugar and 1 cup hot water until the sugar is mostly dissolved. Pour this mixture slowly and evenly over the pecans and batter. It may look odd and very liquid at this point, but trust the process-the syrup sinks down and bakes into a gooey, pie-like layer.
- Bake. Place the cobbler in the oven and bake for 40-45 minutes, or until the top is golden brown and set around the edges. The center should still be slightly soft-that's the gooey part that makes this more "pecan pie" than plain cobbler.
- Cool and serve. Let the cobbler cool for at least 15 minutes before serving to allow the syrup layer to thicken.
Step-by-Step Recipe Video
More Helpful Tips & Tricks
- I can't emphasize this enough: don't stir your individual layers! They will all come together in the oven, with a crispy cake layer over a rich brown sugar syrup.
- I recommend serving this as soon as you take it out of the oven. It's best within 30 minutes to an hour of baking it.
- This cobbler is great with a scoop of vanilla ice cream.
- Leftovers: I recommend storing your leftover cobbler in the refrigerator. Make sure it's in an airtight container so smells don't seep into your leftovers. Enjoy this one within 3-4 days of baking it (the sooner the better; it's best fresh out of the oven!).
- I don't recommend freezing this dessert; the texture can change in the freezing process, and it's one of the best parts!
FAQ & Troubleshooting
Let me know what you think of this cobbler! You can leave a rating ⭐️ and/or review💭 in the comments below. And make sure to follow along for the latest and greatest recipes.
Pecan Cobbler
Pecan Pie Cobbler is an easy dessert made with cake mix and 6 other simple ingredients. Enjoy crunchy pecans in a warm, rich cobbler that melts in your mouth!
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Ingredients
- 1 stick butter
- 15.25 oz butter pecan cake mix (1 standard box)
- 1 cup whole milk
- 1 cup pecans
- 1 teaspoon cinnamon
- 1 cup brown sugar
- 1 cup hot water
Instructions
- Preheat oven to 350 degrees. While oven preheats, put the stick of butter in a medium baking dish and place in the oven to melt.
- Mix a box of butter pecan cake mix and 1 cup of milk until smooth. Once the butter is melted, pour the cake batter into the baking dish over the butter (without mixing).
- Sprinkle 1 cup pecans and 1 teaspoon cinnamon over the cake batter without mixing.
- Mix 1 cup of brown sugar and 1 cup of hot water in a 2-cup measuring cup until sugar is dissolved. Gently pour this mixture over the sprinkled pecans without mixing into the batter.
- Bake cobbler at 350 degrees for 33-37 minutes, until top is set and beginning to turn crispy.
Notes
- Don't stir the layers! This is what creates the gooey syrup and crisp cake topping.
- Best served fresh within 30-60 minutes of baking.
- Add a scoop of vanilla ice cream or whipped cream for serving.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing not recommended - texture doesn't hold up.
- Make-ahead: prep dry ingredients/pecans a day early, then assemble and bake.
- To reheat: 300°F oven for 10-15 minutes, or microwave a serving for 20-30 seconds.
- If the center looks jiggly, that's normal - it sets as it cools. For runny cobbler, bake 5 more minutes.
- Dry cobbler usually means over-baking - check at 40 minutes and cover with foil if browning too quickly.
Nutrition Facts
Calories: 437kcalCarbohydrates: 57gProtein: 4gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 27mgSodium: 373mgPotassium: 257mgFiber: 2gSugar: 43gVitamin A: 329IUVitamin C: 0.2mgCalcium: 101mgIron: 2mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Simply put, amazing!
I want to make this... Quick question... When do I add cake mix ☺️ with the sugar and butter?
Once you combine the pecan pie syrup mixture, you'll sprinkle the cake mix on top! Then, top with butter and pecans.
Less butter on top I think. Otherwise this is delicious!! Perfect with ice cream or alone. I’m going to see if it works with just a cup of butter over the cake. I’ll let you know how it turns out. This recipe is a keeper!
Just made it last night cutting down the brown sugar to 1/2cup and reduced the topping butter to 3/4 cup. Turned out great!!
This was delicious! I made just a couple of changes. Cut the brown sugar back to 1/2 cup, and the ending butter to only 1 1/2 sticks (3/4 cup). Turned out plenty sweet, and so yummy! 🙂
Thanks for the recipe!