Pecan Pie Bubble Up (+Video)
Pecan Pie Bubble Up is made with biscuit pieces covered in a homemade pecan pie sauce that will become a new (easy!) fall favorite dessert!
A PIE INSPIRED BUBBLE UP DESSERT
This Pecan Pie Bubble Up is pure decadence. I’m a pecan pie lover but this just might be my new favorite way to enjoy those pecan pie flavors! The gooey filling makes the perfect sauce to add over the top of each serving, yum! It’s incredibly easy to make and is insanely delicious. If you aren’t familiar with bubble ups – they are called that because the biscuits in the recipe “bubble up” as they bake. It’s a cute name for a fun and simple fall dessert!
FREQUENTLY ASKED QUESTIONS:
No. Not at all. I always get folks asking for substitutes for corn syrup because they are confusing it with high fructose corn syrup. It is not the same. They are both made from the starch in corn but corn syrup is 100% glucose while High Fructose Corn Syrup has had some of the glucose converted to fructose. High fructose corn syrup is what is usually used in soft drinks (source: sugars.com) Now, if you really want a substitute, the only things closest to it in texture are honey and maple syrup. They aren’t as sweet of course, but they are the closest. They do tend to get a bit more liquidy when heated up so just know that first before making the substitution.
While this dessert is delicious as is, with or without the sauce, you can add a few other toppings too. Try some whipped cream, a scoop of ice cream or some powdered sugar.
I suggest baking this uncovered. If you find that your bubble up is browning too much towards the end while it’s still baking, you can cover it with a bit of aluminum foil for a bit at the end.
Feel free to add a teaspoon of pumpkin pie spice or cinnamon in the pecan mixture to mix up the flavors.
Yes, you can make this up to a day in advance. Store it covered in the fridge and then bake when ready to enjoy. You might have to bake a few minutes longer since baking from cold.
This keeps in the fridge for up to 5 days, freeze for up to 3 months. To reheat do so in the oven covered with foil or in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- light corn syrup – see my FAQ (frequently asked questions) above where I go more in depth about light corn syrup and possible substitutions.
- light brown sugar – some folks prefer dark brown sugar in their pecan pie because it gives a deeper molasses flavor. I personally like a light brown sugar.
- salted butter – the good thing about this recipe is you don’t have to wait for the butter to soften like most baked goods since all you have to do with this melt the butter (do allow it to cool just slightly before mixing it in so you don’t accidentally scramble the eggs you are mixing it in with).
- large eggs – if all you have are medium or extra large eggs, just substitute with those. It won’t make that big of a difference.
- Pillsbury Grands Homestyle biscuits – instead of homestyle biscuits, you can try some flakey canned biscuits instead. I use a total of 10 biscuits for this recipe. So if you can’t find a smaller can you may have to use one full can of 8 biscuits then two more from another can of biscuits. I have found 10 biscuits is just the right amount for this recipe. You could also use cinnamon rolls but keep in mind that this recipe is already pretty sweet so that might make it far too sweet but I’ll leave that up to your tastebuds.
- chopped pecans – this is pecan pie bubble up so obviously pecans are part of the recipe. I suppose you could leave them out but I personally love pecans so you do what you feel is best. I would not recommend substituting with walnuts.
HOW TO MAKE PECAN PIE BUBBLE UP
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth. Cut the biscuits into 8ths and add to the bowl along with the pecans.
Gently fold everything together so the pecans and biscuits are coated in the sauce. Pour into the prepared baking dish.
Bake for 45-50 minutes, until golden brown on top, and bubbly along the edges. The center will still be slightly jiggly. If you find it is browning too fast, tent with foil. Allow to cool at room temperature on a wire rack for 20 minutes. This will help the filling set up. After 20 minutes, make the glaze by whisking together the powdered sugar and milk in a small down.
Pour the glaze over the bubble up and serve.
CRAVING MORE RECIPES?
Pecan Pie Bubble Up (+Video)
Ingredients
- 1 ½ cups light corn syrup
- ¾ cup light brown sugar, packed
- ¼ cup salted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 (6 ounce) cans Pillsbury Grands Homestyle biscuits
- 1 ½ cups chopped pecans
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth.
- Cut the biscuits into 8ths and add to the bowl along with the pecans.
- Gently fold everything together so the pecans and biscuits are coated in the sauce.
- Pour into the prepared baking dish.
- Bake for 45-50 minutes, until golden brown on top, and bubbly along the edges. The center will still be slightly jiggly. If you find it is browning too fast, tent with foil.
- Allow to cool at room temperature on a wire rack for 20 minutes. This will help the filling set up.
- After 20 minutes, make the glaze by whisking together the powdered sugar and milk in a small down.
- Pour the glaze over the bubble up.
- Then scoop and serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You could also use cinnamon rolls but keep in mind that this recipe is already pretty sweet so that might make it far too sweet but I’ll leave that up to your tastebuds.
- Cover and store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Is the glaze really necessary? Will it be too dry if I don’t use it?
Can this recipe be halved?
You should be able to.