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Pecan Pie Bubble Up – The Country Cook

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!

A plate of Pecan Bubble Up.

FREQUENTLY ASKED QUESTIONS:

Isn’t corn syrup the same has high fructose corn syrup?

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.

What should I top this with?

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.

Do I need to bake this covered or uncovered?

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.

Could I add some fall spices to this?

Feel free to add a teaspoon of pumpkin pie spice or cinnamon in the pecan mixture to mix up the flavors.

Can I make this ahead of time?

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.

How to store this Pecan Pie Bubble Up?

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.

A white dessert plate with Pecan Pie Bubble Up.

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.

Light corn syrup, eggs, butter, milk, light brown sugar, vanilla extract, canned biscuits, chopped pecans, and powdered sugar.

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.

collage of two photos: a small mixing bowl with corn syrup, brown sugar, melted butter, eggs, and vanilla; a few raw biscuits cut into small pieces.

Gently fold everything together so the pecans and biscuits are coated in the sauce. Pour into the prepared baking dish.

collage of two photos: chopped pecans and biscuits in the sauce in a bowl; a baking dish with some unbaked pecan pie bubble up.

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.

collage of two photos: baked pecan pie bubble up in baking dish; powdered sugar and milk mixed together in a small mixing bowl.

Pour the glaze over the bubble up and serve.

A baking dish full of Pecan Pie Bubble Up.

CRAVING MORE RECIPES?

Some Pecan Pie Bubble Up being held above the baking dish.

A serving utensil holding some Pecan Pie Bubble Up.

Cook ModePrevent your screen from going dark

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!

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.

Calories: 884kcal | Carbohydrates: 134g | Protein: 9g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 688mg | Potassium: 314mg | Fiber: 3g | Sugar: 105g | Vitamin A: 374IU | Vitamin C: 0.3mg | Calcium: 99mg | Iron: 3mg

“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 can vary quite a bit depending on which brands were used.