Easy Pecan Pie Cobbler Recipe with a Cake Mix
Pecan pie filling and a cake mix cobbler topping are combined and baked to perfection for the ultimate fall dessert.
Servings: 8
Ingredients
Pecan Pie Filling
- 8 eggs
- 2 cups brown sugar {packed}
- 1 cup corn syrup
- ½ cup honey
- ½ cup butter {melted}
- 1 teaspoon vanilla extract
- 3 cups pecans {chopped}
Cake Mix Cobbler Topping
- 1-15.25 oz. box yellow cake mix
- 12 tablespoons butter {cold and cut into small pieces}
- ½ cup boiling water
- 2 tablespoons pecans {finely chopped}
Instructions
- Preheat oven to 400°. Spray a 9x13 baking pan with nonstick cooking spray, set aside.
Pecan Pie Filling
- In a large bowl whisk together eggs, brown sugar, corn syrup, honey, salt, melted butter and vanilla extract. Whisk until all of the ingredients are completely incorporated.
- Sprinkle chopped pecans in the bottom of the prepared 9x13 pan. Top pecans with the filling mixture and set aside.
Cake Mix Cobbler Topping
- In a medium bowl add the dry cake mix and cold pieces of butter. Use a pastry cutter {fork or 2 knives} to work the butter into the cake mix until it resembles coarse crumbs. Add boiling water and stir until it comes together.
- Drop large spoonfuls over the top of the pecan mixture. Sprinkle with a few additional chopped pecans {if desired}.
- Bake for 10 minutes on a cookie sheet {just in case it boils over}. After 10 minutes, reduce heat to 325 degrees and continue baking for an additional 25-35 minutes or until baked through. Remove from oven and allow it to cool on a cooling rack or serve warm. Refrigerate for up to 4 days or freeze for up to 3 months.