Step 1

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a medium bowl, melt 1/2 cup of the butter in the microwave. Add the corn syrup, 1/2 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.

Step 3

In another medium bowl, melt the remaining 1/2 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.

Step 4

Sprinkle the remaining 1/2 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 be very liquidy and will make the cobbler seem very jiggly, but just ensure the cake is baked through.

Step 5

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 at room temperature or slightly warm with vanilla ice cream if desired. Store at room temperature for up to 3 days, or in the fridge for up to 5 days.