Easiest and Most Amazing Pumpkin Cobbler

Easiest and Most Amazing Pumpkin Cobbler created by Annabel C.

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
Serves:
Yields:
Units:

ingredients

directions

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

@Jamie Lynne
Contributor
@Jamie Lynne
Contributor
"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."
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  1. 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!!
    Reply
  2. Annabel C.
    Easiest and Most Amazing Pumpkin Cobbler Created by Annabel C.
    Reply
  3. Annabel C.
    Easiest and Most Amazing Pumpkin Cobbler Created by Annabel C.
    Reply
  4. 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.
    Reply
  5. 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!
    Reply
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