Pumpkin Cobbler

Pumpkin Cobbler is also known as Pumpkin Dump Cake (But doesn't cobbler just sound more fallish?). Pumpkin Cobbler has a creamy pumpkin pie type bottom and a crumbly cake top.
It is easy to make and yummier to eat!  It's great to take to a pot luck and feeds a crowd! Whip Cream is a must! (I did notice a new cinnamon whip cream in the freezer section that looked delish!)

Pumpkin Cobbler


1 (29 oz.) or 2 (15 oz.) cans of pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1 pkg. cake mix: Spice, yellow, or butter flavor
2 sticks margarine
optional: 1/2 cup chopped pecans
whip cream


Preheat oven to 350 degrees F. lightly spray 9 x 13 inch cake pan with non-stick spray.
In mixing bowl mix pumpkin, milk, both sugars, eggs, and spices blend well.
Pour into cake pan.

Sprinkle dry cake mix evenly over pumpkin

melt both sticks margarine and drizzle evenly all over dry cake mix.
sprinkle on chopped nuts.

Bake for 1 hour at 350 degrees till edges are lightly browned.

Serve scoops of cobbler topped with whip cream.

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