Thursday, September 8, 2011

Pumpkin Cobbler

This cobbler is so scrumptious! So moist, sweet and the warm spices are just irresistible. A wonderful dessert for the fall. I can't tell you how many compliments I get when I make this. Easy and delicious!
You will need:
1 (29 oz.) can of pumpkin (not pumpkin pie filling)
6 eggs at room temperature
2 cans of sweetened condensed milk
1 box of spice cake mix
1 cup of chopped pecans
2 sticks of unsalted butter
1 cup of light brown sugar

Preheat the oven to 350 degrees Fahrenheit.
Mix the pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans and 1 can of the condensed milk. Melt 1 stick of the butter and pour onto the bottom of a 13x9 inch deep dish pan (lasagna pans work well). Make sure the pan is fully coated with the butter. Pour the cake batter into the pan. Bake for 40 to 60 minutes. Melt the other stick of butter, add the other can of condensed milk and pecans; mix together. Pour this over the top of the hot cake, when it comes right out of the oven. Serve warm or at room temperature. Enjoy!

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