Easiest and Most Amazing Pumpkin Cobbler

Submitted by Jamie Lynne

"This is tooooooooooooo DIE FOR!! My mom and I can sit down and probably eat this entire thing. It is extremely simple to make and tastes wonderful. This dessert tastes best warm. It is excellent with vanilla ice cream or whipped cream."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 1 cobbler
• Serves: 8

ingredients

• 236.59 ml sugar
• 3 eggs, beaten
• 850.48 g pumpkin
• 9.85 ml ground cinnamon
• 2.46 ml ground ginger
• 1.23 ml ground cloves
• 2.46 ml salt
• 340.19 g evaporated milk
• 453.59 g yellow cake mix
• 118.29 ml sweet butter, melted

directions

1. Preheat oven to 350 degrees.
2. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
3. Grease a 9x13 inch pan and pour the above mixture inches.
4. Sprinkle the DRY cake mix on top.
5. Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
6. Bake at 350 for 50-60 minutes.
7. Serve warm!

Reviews

[CrysDanMom]

Fantastic!! I only wish I had remembered to take a picture of it before we started eating it! This recipe needs a picture! I had another recipe for Pumpkin Cobbler and it was so time consuming. This one is so much better and it's so easy and quick to put together. Everyone loved it!!

 

[sldumas]

So easy, my 4 year old made it! And it turned out great! We blended the cake mix and butter with a pastry tool before sprinkling it over top which made a nice even surface and consistency. We also used sugar free cake mix to cut back on the calories a tad, and no one noticed! Got rave reviews at a gathering! Will definitely be making this for the holidays! Thank you!!!

 

[Tina W.]

I just tried this at an Autumn festival in Bedford, Pa. It was delicious! It was served with warm walnuts and Caramel and a scoop od vanilla ice cream. YUM!!

 

[LWA says]

Ok, this recipe has potential. The pumpkin custard base is AWESOME. However, the topping didn't do it for me and the girls at my book club. It made the dish way too sweet, and I wish I had only used half the cake mix, and mixed the butter with the cake mix before putting it on top, like another reviewer suggested. I followed the recipe exactly (I always follow a recipe exactly once before making modifications). After baking, the cake mix on top was still dry in places, which was very unappealing, and there was too much, so it was like eating straight raw sugar and flour in some bites. I think this could be prevented by mixing the butter with the cake mix in advance. I did, however, absolutely love the pumpkin custard base, which was a lovely consistency and very good. You could probably reduce the amount of sugar in the custard base to 1/2 - 3/4 of a cup if you don't want it to be overly sweet. I'm going to make this again, but I plan to modify the way I do the topping.

 

[gojohnston]

Made this recipe for Christmas dessert. DELICIOUS! Took suggestion from previous reviewer to blend melted butter with the cake mix BEFORE sprinkling it on top of the pumpkin mixture. Also added a pinch of ground nutmeg. I may never buy pumpkin pie again. Served this with freshly whipped cream (no sugar added). Highly recommend. Used to buy Plentiful Pantry's Pumpkin Cobbler Mix for $ 8.00 at Fresh Market, but they stopped carrying it so....found this recipe online. YUMMIE! Everyone who tastes this wants more!