I like eating a good cobbler. To me, that means something with cake mix on top. I absolutely love that flavor of cake mix. I always get cake batter flavored ice cream at the shops when I can. So, take that flavor, and then mix it with pumpkin! (I'll be honest, I'm not the biggest fan of pumpkin, but this is worthy of the desserts-to-die-for column for sure). Warm and pumpkin-filled, with the aroma filling the house = Perfect for fall.
Oh, and serve with whipped cream or better yet, ice cream...make mine cake batter please.
Pumpkin Cobbler
Serving size: 5
Calories per serving: 901
1 (29-ounce) can pumpkin (not pumpkin pie filling)
1 (12-ounce) can evaporated milk
4 eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground cloves
1 yellow cake mix (I prefer Duncan Hines)
1 cup melted butter
Optional:
1/4 to 1/2 cup chopped nuts
Directions:
Mix all ingredients except cake mix & butter. Pour into greased 9 X 13 pan. Sprinkle cake mix on top. Then drizzle butter over the cake mix (don’t mix butter and cake mix together beforehand). Bake at 325 degrees for 1 1/2 hours. Optional: add chopped nuts on top for the last 5 to 10 minutes of baking.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://4.bp.blogspot.com/-kTV_aDRW-H0/TqRGczXDuuI/AAAAAAAAAw0/d6Aa36YA3PY/s400/IMG_7572.JPG
Sydney Hill
Weekly Newsletter Contributer since 2012
