Perfect Pumpkin Cobbler goes with the dump cake trend to make its topping. Spice cake and crunchy pecans make up the golden crust concealing the sweet, creamy, warmly autumn-spiced pumpkin filling underneath. It’s a simple yet buttery and tasty change to the way we make cobblers, and we may never go back. Why not embrace change with the changing leaves and help yourself to a few slices of Perfect Pumpkin Cobbler?
Ingredients
- 2 (15-ounce) cans pure pumpkin purée
- 4 large eggs, room temperature
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
- 1 (15.25-ounce) box spice cake mix
- 1 1/2 cups pecans, chopped
- 1 cup unsalted butter, melted
- 1/2 cup whole milk
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking dish with baking spray.
Step 3 –In a large mixing bowl, add the pumpkin purée, the eggs, the evaporated milk, the granulated sugar, the vanilla, the pumpkin pie spice, and the cinnamon and whisk by hand until smooth and everything is well-combined.
Step 4 –Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.
Step 5 –In a medium bowl, add the spice cake mix and the chopped pecans and stir to combine.
Step 6 –Sprinkle the spice cake-pecan mixture evenly over the top of the pumpkin filling in the baking dish.
Step 7 –In a medium bowl, add the melted butter and the whole milk and stir to combine.
Step 8 –Slowly pour the butter mixture over the top of the entire dry cake mix layer, making sure no large dry pockets are showing. If there are dry pockets, gently push the dry mix under the butter-milk mixture using a spoon, but make sure not to stir. A few little dry spots are okay.
Step 9 –Bake until the top is golden and the center is set, about 1 hour.
Step 10 –Serve.
