Pecan Pie Butter Cake Cobbler
This Pecan Pie Butter Cake Cobbler is the ultimate dessert for Thanksgiving or any cozy gathering. Gooey, buttery, and loaded with toasted pecans, it sits perfectly between a rich butter cake and classic pecan pie. A simple crumble topping bakes to golden perfection, creating the perfect balance of crunch and soft, caramelized filling.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9x13-inch baking dish
- Oven
Ingredients
- 4 extra-large eggs
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1/4 cup heavy cream
- 2 tablespoons pralines and cream liqueur
- 1/4 cup honey
- 1/2 teaspoon kosher salt
- 1/2 cup melted butter
- 3 cups pecans
- 2 cups flour
- 3/4 cup soft butter
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
Instructions
- n a large mixing bowl, whisk together eggs, dark brown sugar, granulated sugar, heavy cream, pralines and cream liqueur, honey, kosher salt, and melted butter until smooth and fully combined.
- Gently fold in the pecans until evenly distributed.
- Pour the filling mixture into a 9x13-inch baking dish and set aside.
- In a separate bowl, combine flour, soft butter, granulated sugar, kosher salt, and baking powder. Mix until crumbly.
- Evenly sprinkle the crumble topping over the pecan filling.
- Bake for 30–35 minutes, until the top is lightly golden and the center still has a slight wobble.
- Allow to cool slightly, then serve warm with vanilla ice cream or whipped cream.