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+ servings

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.

Course Dessert
Keyword pecan pie cobbler
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


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}


  1. Preheat oven to 400°. Spray a 9x13 baking pan with nonstick cooking spray, set aside.

Pecan Pie Filling

  1. 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.

  2. Sprinkle chopped pecans in the bottom of the prepared 9x13 pan. Top pecans with the filling mixture and set aside.

Cake Mix Cobbler Topping

  1. 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.

  2. Drop large spoonfuls over the top of the pecan mixture. Sprinkle with a few additional chopped pecans {if desired}.

  3. 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.