Wednesday, June 12, 2013

Pumpkin Cobbler

My husband and I are remodeling our kitchen later this month so I have been trying to clear out our cabinets. Typing in my random cans of food into google and trying to find an appetizing recipe. This time I had pumpkin and evaporated milk to use up. I found this recipe on for pumpkin pie cake, but in my opinion, it turned out more like a cobbler. Maybe I did something wrong, but it tasted so right (sorry, bad joke)! But, if you know me, I'm a fan of anything with pumpkin. It might not be fall yet, but don't let that stop yourself from trying this!

1. Preheat oven to 350F. Spray a 9x13inch pan with cooking spray. Mix 2 15oz. cans of pureed pumpkin, 1 12oz can of evaporated milk, 3 eggs, 1 cup of sugar, 4t. pumpkin pie spice, and 1/2t. salt in a bowl. 

2. Pour pumpkin mixture into pan. 

3. Spread a box of yellow cake mix over top of pumpkin mixture.

4. Melt 3/4c. butter or margarine and pour over top of cake mix. Bake for 55-60minutes. 

You can serve this warm, but it will be slightly softer. After being in the refrigerator for a few hours, it begins to firm up. It's great warm or cold. Add some vanilla ice cream or cool whip if desired.
Pumpkin Cobbler
(adapted from this recipe)
2 15oz cans of pureed pumpkin
1 12oz can evaporated milk
1c. sugar
1/2 t. salt
4t. pumpkin pie spice
3 eggs
1 box yellow cake mix
3/4c. melted butter (or margarine)
1.Preheat oven to 350F. Spray a 9x13 inch pan with cooking spray. Mix pumpkin, milk, sugar, salt, spice, and eggs together. Pour into pan.
2. Sprinkle cake mix over top of pumpkin mixture. Pour melted butter over top.
3. Bake 55-60 minutes. Serve warm or refrigerate. Serve with whipped cream or ice cream if desired. 

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