Hot Pumpkin Cobbler
Ready In: 1 hr 15 mins
Serves: 12-16
Ingredients
- 1 (30 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1⁄2 teaspoon salt
- 1 tablespoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 (18 ounce) box yellow cake mix
- 1⁄2 cup butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)
Directions
- Position oven rack so cobbler will bake in center of oven.
- Preheat oven to 350°F.
- Grease 9x13-inch baking pan or coat with baking spray.
- Whisk together everything except cake mix and butter in a large bowl.
- Pour into prepared pan.
- Sprinkle dry cake mix evenly over the top and drizzle with butter.
- Bake 60-70 minutes or until center is slightly puffed, edges are firm and top is lightly browned.
- I know it seems like a lot of butter but use it all.
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