Love pecan pie? Love cobbler? Wish you could combine the two? Wish granted.

Pecan Pie Cobbler. (Stacey Little / Southern Bite)

Click here for a printable version.

Pecan Pie Cobbler

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 12

Ingredients

• 1 cup unsalted butter, divided
• ½ cup dark corn syrup
• 1 cup dark brown sugar, divided
• 2 cups coarsely chopped pecans, divided
• 1 (15.25-ounce) yellow or butter cake mix
• ½ cup milk
• ½ cup hot water

Instructions

• Preheat the oven to 350 degrees and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray.
• In a medium bowl, melt ½ cup of the butter in the microwave.
• Add the corn syrup, ½ cup of the dark brown sugar and 1 cup of the pecans and stir to combine.
• Pour the mixture into the bottom of the prepared baking dish.
• In another medium bowl, melt the remaining ½ cup butter.
• Add the cake mix and milk and stir to combine. The mixture will be thick.
• Drop dollops of the cake mixture evenly over the pecan pie mixture in the dish.
• Sprinkle the remaining ½ cup dark brown sugar and remaining 1 cup of pecans over the cake batter.
• Pour the hot water around the cake batter, but do not mix it in.
• Bake for 35 to 45 minutes or until the cake is set and golden brown. The corn syrup mixture on the bottom of the dish will make the cobbler seem very jiggly, but just ensure the cake is baked through.
• Allow to cool to room temperature or just slightly warm before serving to allow the pecan pie “goo” to thicken up – about 30 minutes.
• Serve with vanilla ice cream if desired.
• Store at room temperature for up to three days or in the fridge for up to five days.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”