Pecan Cobbler Cake is a pecan pie lovers dessert in the form of a cake.
Pecan Cobbler Cake has all of the goodness and comforting flavors of a pecan pie. This cake makes a wonderful caramel sauce on the bottom and is full of pecans in every bite. This simple recipe puts a spin on the classic pecan pie. This dessert has a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping that comes together in virtually no time but has tons of nutty flavor.
What you will need to make Pecan Cobbler Cake:
- brown sugar
- white sugar
- baking powder
- hot water
Beat together flour, baking powder, sugar, and milk until blended.
Pour melted butter into the bottom of a casserole dish ( 9×9 or 7×11 dish is a good size) and spread chopped pecans out to cover the entire bottom.
Drop batter on top by large spoonfuls, lightly spreading to cover most of your pecans. Make sure you are doing it lightly, so you don’t disturb your pecan layer. It’s okay if some spots aren’t fully covered. The nuts get toasty in the butter. A small amount of brown sugar goes into the cake, along with butter, pecans.
Sprinkle brown sugar over the top of your batter, followed by pecan halves, then water.
Bake at 350 for around 30 minutes, or until top edges begin to turn a golden brown and a toothpick inserted into the top layer comes out clean. Look at that caramelized bubbly side! Smells amazing!
Remove from oven and serve warm. I like mine a la mode.
Can Pecan Cobbler Cake Be Made With Cake Mix?
Yes, just sprinkle your cake mix over your pecan filling. No need to stir it in. Feel free to add a few pats of butter to the top of the cake mix for that extra carmelizing.
What is a Pecan Cobbler Cake?
It’s a pecan cake that has pecans on the bottom. Just pour the cake batter over the pecans and then scoop the cake out and serve in a bowl warm when done, serve with whipped cream or ice cream or just by itself.
Does Pecan Cobbler Cake Need To Be Refrigerated?
If you are planning to serve your pecan cobbler cake within 2 hours, feel free to leave it out. Be sure to place leftovers in the refrigerator. If it will be longer than 2 hours before you serve your cobbler, place it in the refrigerator after it cools off.
Can You Use Chopped Pecans?
If you only have chopped pecans in your pantry, don’t let that stop you from making this cobbler. Chopped pecans will work equally well in your cobbler. You can even use a mixture of chopped and whole pecans for more texture to add more texture to your cobbler.
Can You Freeze Pecan Cobbler Cake?
Get ahead with your menu by cooking your Pecan Cobbler Cake ahead of time. Once it’s completely cooled, wrap it tightly and freeze. I would use it within a month so that it tastes fresh. Be sure to take it out in time for it to thaw well. If you’re going to use it within 5 days, you can rightly wrap it and leave it in the fridge.
Can Pecan Cobbler Cake Be Made the day before?
Yes, it can. I made this cake for the holidays and it was amazing!
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Other pecan recipes to try:
- Best Pecan Pie Bars
- Pineapple Pecan Pound Cake
- Pecan Pie Coffee Cake
- Sweet, Spicy, and Salty Pecans
- Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing
- Caramel Pecan Bars
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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Pecan Cobbler Cake is a pecan pie dessert in cake form!
- Beat together flour, baking powder, sugar, and milk until blended. Add the cinnamon, nutmeg.
- Set aside.
- Pour melted butter into the bottom of a casserole dish ( 9x9 or 7x11 is good) and spread chopped pecans out to cover the entire bottom.
- Drop batter on top by large spoonfuls, lightly spreading to cover most of your pecans. *Make sure you are doing it lightly, so you don’t disturb your pecan layer. It’s okay if some spots aren’t fully covered*
- Sprinkle brown sugar over the top of your batter, followed by pecan halves, then water.
- Bake at 350 for around 30 minutes, or until top edges begin to turn a golden brown and a toothpick inserted into the top layer comes out clean.
- Remove from oven and serve warm.
Add ½ cup pecans to the batter to make it extra nutty!
Serve with vanilla ice cream. Yum!
Can store in the fridge, and reheat at 350 for 7-8 minutes if you would like to have leftovers.
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