Pumpkin Cobbler
Crust:
1 Box Yellow Cake mix (reserve 1 Cup for topping)
½ Cup Butter or margarine
1 Egg
Filling:
1 (30 oz) Can Pumpkin
3 Eggs
2/3 Cup Canned Milk
1 Tsp Vanilla Extract
1 Tsp Cinnamon
1 Tsp Ginger
½ Tsp Cloves
1 Cup Brown Sugar
Topping:1 Cup Reserved Cake mix
½ Cup Granulated Sugar
¼ Cup Butter or Margarine
Mix with spoon cake mix, butter, and one egg. Press into an ungreased 9x13” pan. Mix pumpkin, 3 eggs, spices, brown sugar together; pour over dough. Mix together topping ingredients until crumbly. Sprinkle over pumpkin layer. Bake at 350 degrees 45 to 50 minutes. Serve with whipped cream and caramel topping.
**** Ok...I know this one is a little more complicated, but not TOO much, and I also know this is one of Mark's favorite desserts...or breakfasts...whatever :o)
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1 comment:
i made this today, i thought the oven temp said 450 instead of 350, but it turned out pretty good anyways. i surprised mark with it
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