Thank you for posting this! I have been looking for this recipe! Just one quick question...how much canned milk does the recipe call for? Two-thirds cup?
Registered: May 16, 2006 Location: Greenwood, SC Posts: 26556
Thu, Nov 02, 2006 @ 3:14 PM
Pumpkin Cobbler
Crust:
1 Box Yellow Cake mix (reserve 1 Cup for topping)
One Half 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
One Half Tsp Cloves
1 Cup Brown Sugar
Topping:
1 Cup Reserved Cake mix
One Half Cup Granulated Sugar
One FourthCup 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.
Thank you so much. I got the recipe at an open house in a store, bought the cake mix and the pumpkin and then could not find the recipe. So this is wonderful! I am baking it tomorrow.