Pecan Pie Dump Cobbler

Have you ever wanted all the sticky, buttery goodness of pecan pie but in a faster, foolproof tray dessert that feeds a crowd and still tastes like a holiday miracle?

Ingredients List

• 1 (15.25 oz) box yellow cake mix (or gluten-free vanilla cake mix) — the dry mix creates the “cobbler” crust that soaks up the pecan filling and caramelizes at the edges, giving a contrast of crunchy and gooey.
• 1 can (14–15 oz) pecan pie filling (or 1 cup light corn syrup + 1 cup packed brown sugar + 2 large eggs for homemade filling) — use high-quality filling for depth; add a tablespoon of bourbon for warmth.
• 1 1/2 cups chopped pecans, toasted (reserve a handful for the top) — toasting intensifies flavor and reduces bitterness.
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly — provides richness and helps create the crisp edge.
• 1 tsp vanilla extract — brightens the filling.
• 1/4 tsp fine sea salt — balances sweetness.
• Optional: 1/2 tsp cinnamon or pumpkin pie spice for a warm note; flaky sea salt to finish.
  Substitutions: swap cake mix for almond flour + 1/2 cup coconut sugar (for grain-free), use maple syrup or sorghum instead of corn syrup (adds complexity), replace butter with coconut oil or vegan butter and eggs with flax eggs for vegan versions. For nut variation, walnuts or pecan-walnut mix work well.

Timing

Prep time: 15 minutes; Bake time: 40–50 minutes; Rest time: 20 minutes; Total time: about 75 minutes.
Contextual insight: Traditional pecan pie typically requires 90–110 minutes including chilling and making a crust, so this dump cobbler shaves roughly 20–30% off total time while delivering a similarly rich flavor and a more forgiving bake.

Step 1 — Preheat and prep like a pro

Preheat oven to 350°F (175°C) and place a rack in the center. Grease a 9×13-inch baking dish with butter or nonstick spray and lightly dust with a tablespoon of cake mix for an even release. Tip: pre-toasting pecans on a sheet at 350°F for 6–8 minutes releases oils and boosts aroma — watch closely to avoid burning.

Step 2 — Layer the foundation

Evenly pour the cake mix into the prepared baking dish; do not add the dry mix to a bowl first — the “dump” approach creates the signature cobbler texture where dry crumbs mingle with syrupy filling. Sprinkle the toasted pecans evenly over the cake mix so every bite gets a crunchy hit.

Step 3 — Make and add the pecan filling

If using canned pecan pie filling, thin it slightly with a tablespoon or two of milk or heavy cream so it spreads more readily over the dry mix. If making filling from scratch: whisk 1 cup corn syrup, 1 cup brown sugar, 2 large eggs, 2 tablespoons melted butter, 1 tsp vanilla, and a pinch of salt until glossy. Pour the filling in an even stream over the cake mix and pecans; do not stir. Tip: pour in several passes and use the back of a spoon to nudge the filling toward the edges to avoid large dry pockets.

Step 4 — Add finishing fat and bake

Drizzle the melted butter evenly across the entire surface — the butter melts through the cake mix, creating a tender crumb and crisp edges. For an extra crunch, scatter the reserved pecans on top and sprinkle with a pinch of flaky sea salt. Bake 40–50 minutes until the top is bubbling and golden and an inserted toothpick into the cake layer comes out with moist crumbs (not raw batter). Pro tip: rotating the pan halfway through baking ensures even browning in ovens with hot spots.

Step 5 — Rest, slice, and serve

Allow the cobbler to cool 20 minutes so the filling sets; this improves slicing and enhances flavor melding. Serve slightly warm with vanilla bean ice cream, bourbon whipped cream, or a drizzle of warmed salted caramel. Personal note: a 10–15 minute rest yields gooey servings; a full hour gives firmer slices best for transport.

Nutritional Information

Estimated per serving (1 of 8): Calories ~520; Total fat ~28 g; Saturated fat ~10 g; Carbohydrates ~62 g; Sugars ~38 g; Protein ~5 g; Fiber ~1.5 g; Sodium ~220 mg.
Data insight: values are approximate, calculated using standard ingredient nutrition profiles (cake mix, pecan pie filling, pecans, butter). Swapping into whole-ingredient alternatives (e.g., almond flour, reduced-sugar syrup) can lower calories and carbs by 15–30% per serving. If precise totals are necessary for dietary tracking, input your exact brands into a nutrition calculator.

Healthier Alternatives for the Recipe

• Lower sugar: replace half the brown sugar/corn syrup with sugar-free maple syrup or monk-fruit sweetened syrup; reduce cake mix to 2 cups and mix in 1 cup oat flour to add fiber.
• Lower fat: swap half the butter for unsweetened applesauce in the cake layer and use light butter for the drizzle; note texture will be less crisp.
• Keto/low-carb: use almond flour + erythritol cake base, substitute sugar-free corn syrup alternative or powdered erythritol + a touch of butter and egg for binding, and increase pecan proportion.
• Vegan: use a vegan cake mix or homemade oat-almond base, replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg), use coconut oil in place of butter, and choose a vegan pecan “filling” made from maple syrup, coconut cream, and tapioca starch for thickness.
  Creative idea: fold 1 cup grated apple or pear into the topping for added fiber and moisture without overpowering pecan profile.

Serving Suggestions

Serve warm with:

• Classic: a scoop of high-quality vanilla ice cream and a sprinkle of toasted pecans.
• Decadent: bourbon-whipped cream and a drizzle of salted caramel.
• Light-ish: a dollop of Greek yogurt sweetened with a touch of maple and cinnamon for tang.
  Pairing: bold coffee or tawny port complements the caramel and nut flavors; a late-harvest Riesling highlights the dessert’s sweetness. For potlucks, bake in a disposable aluminum pan and bring along a warm skillet of extra pecans for topping.

Common Mistakes to Avoid

• Mistake: stirring the dry cake mix into the filling — doing so wrecks the cobbler’s layered texture. Fix: pour and spread only; let the oven do the melding.
• Mistake: using raw, untoasted pecans — they can taste flat. Fix: toast them briefly for amplified aroma.
• Mistake: overbaking until the top burns — watch at 40 minutes and aim for bubbling edges; residual heat finishes the set.
• Mistake: skipping the salt — a pinch of salt in the filling and flaky salt on top elevates sweetness rather than making it salty.
• Mistake: expecting a pie texture — this is a cobbler: slightly uneven, gooey pockets with a cake-like top, not a custard.

Storing Tips for the Recipe

Refrigerate: cool to room temperature, cover tightly, and refrigerate up to 3–4 days. Reheat single servings in the microwave for 20–30 seconds or reheat a slab in a 325°F oven until warm (10–15 minutes). Freezer: wrap tightly in plastic and foil, or freeze in airtight containers for up to 2 months; thaw overnight in the fridge and refresh in a 325°F oven for 10–15 minutes. Prep-ahead: toast pecans and mix the dry cake layer in a sealed bag up to 48 hours ahead; mix wet filling the morning of and assemble before baking.

Conclusion

Pecan pie dump cobbler is a time-smart, crowd-pleasing shortcut that captures the buttery, nutty essence of classic pecan pie with less fuss and more forgiving baking. Key points: toast your pecans, don’t stir the layers, and allow resting time for the best texture. Try the recipe this week, tag your photos if you share them online, and leave a comment with your favorite twist — bourbon, coconut, or a gluten-free swap? Explore related posts for maple-pecan cobbler and skillet pecan bread pudding for more inspiration.

FAQs

Q: Can I use store-bought pecan pie filling? A: Yes — it’s the fastest option and works well; thin it slightly if it’s very thick so it spreads over the cake mix.
Q: Will this work in a round pan or cast-iron skillet? A: Yes. A 10–12 inch skillet will produce a slightly thicker cobbler and may need 5–10 minutes extra baking time.
Q: How can I make it less sweet? A: Reduce the cake mix to 2/3 cup less or choose a low-sugar cake mix; reduce added sugar in a homemade filling by 25–30% and add a pinch more salt to balance flavors.
Q: Can I halve the recipe? A: Absolutely — use an 8×8-inch pan and check baking at 30–35 minutes; watch for bubbling edges.
Q: Is this safe to make ahead for a party? A: Yes — bake the day before, cool, refrigerate, and reheat gently at 300–325°F for 10–15 minutes before serving; add fresh ice cream just before guests arrive.

If you want, I can provide a printable ingredient card, a diet-adjusted nutrition table, or a step-by-step photo guide tailored to your oven type — tell me your preference and I’ll customize it.