Pecan Pie Cobbler Cake

There’s something wonderful about turning a classic pecan pie into an effortless, oven-ready cobbler-style cake. You still enjoy that deep caramel flavor and crunchy pecans—but without rolling dough or fussing with crusts. The result is a rich, gooey base topped with a buttery cake layer that makes traditional pecan pie feel like extra work.

I first made this on a busy fall day when I needed a quick dessert for surprise visitors. Since then, it’s become a go-to treat for holidays, gatherings, and cozy weekends at home. My family actually prefers it over classic pecan pie—and I can’t argue with how simple it is to assemble.

Pecan Pie Cobbler Cake 🍰✨

Ingredients

Pecan Base

Ingredient	Amount
Eggs, lightly beaten	2
Brown sugar, packed	½ cup
Caramel sauce	1 cup
Salted caramel sauce	½ cup
Butter, melted	¼ cup
Pecan halves	3 cups

Crumb Topping

Ingredient	Amount
Butter pecan cake mix	1 box
Butter, melted	1 cup

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Instructions

1. Preheat & Prepare

Heat oven to 350°F (175°C).
Coat a 9×13-inch baking dish with nonstick spray.

2. Mix the Pecan Layer

In a large mixing bowl, whisk together eggs, brown sugar, both caramel sauces, and melted butter until smooth.
Stir in the pecans, then spread evenly in the prepared baking dish.

3. Make the Topping

In a separate bowl, stir together the cake mix and melted butter until a crumbly texture forms.
Evenly scatter the mixture over the pecan filling.

4. Bake

Bake for 25–30 minutes, or until the top is golden and the edges are bubbling.

5. Cool & Serve

Let cool for 15–20 minutes before serving to allow the filling to set slightly.
Serve warm with your favorite additions.

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Serving Suggestions

🍨 Top with vanilla ice cream
🍯 Spoon extra caramel sauce over each portion
🧂 Add a light sprinkle of flaky sea salt for contrast

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Storage & Make-Ahead Tips

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for about 1 week.
Freezer: Wrap well and freeze up to 3 months.