When the leaves begin to change color and the air gets crisp, it’s time to break out the pumpkin recipes. If you’re looking for a dessert that’s easy to make and perfect for autumn, try this pumpkin cobbler recipe with yellow cake mix. It’s a crowd-pleaser that will have everyone asking for seconds.
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 package (18.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- Preheat your oven to 350°F.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Pour the melted butter over the cake mix, making sure to cover as much of the cake mix as possible.
- Sprinkle the chopped pecans over the top of the butter.
- Bake for 45 to 50 minutes, or until the top is golden brown and the filling is set.
- Let the cobbler cool for a few minutes before serving.
- Serve with whipped cream or vanilla ice cream, if desired.
Serving Size: 1/12th of cobbler
Total Fat: 30g
Saturated Fat: 13g
Total Carbohydrates: 57g
Dietary Fiber: 2g
45 to 50 minutes
- Large bowl
- 9×13 inch baking dish
This pumpkin cobbler is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, you can also drizzle caramel sauce over the top for an extra special touch.
If you want to mix things up, you can try using a spice cake mix instead of yellow cake mix. You can also add a teaspoon of vanilla extract to the pumpkin mixture for extra flavor.
If you don’t have yellow cake mix on hand, you can use white cake mix instead. You can also substitute chopped walnuts or almonds for the pecans.
This pumpkin cobbler can be stored in an airtight container in the refrigerator for up to 3 days. It’s best reheated in the oven or microwave before serving.
- Make sure to cover as much of the cake mix with butter as possible to ensure a crispy, golden brown topping.
- If you’re not a fan of pecans, you can leave them out or substitute another type of nut.
- For a fun twist, try serving this cobbler in individual ramekins instead of a large baking dish.
This recipe is adapted from The Pioneer Woman.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin if you prefer. Just make sure to cook and puree it before adding it to the recipe.
Can I make this recipe ahead of time?
Yes, you can assemble the cobbler ahead of time and store it in the refrigerator until you’re ready to bake it. Just make sure to bring it to room temperature before baking.
Can I freeze this cobbler?
Yes, you can freeze this cobbler for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
This pumpkin cobbler recipe with yellow cake mix is the perfect fall dessert. It’s easy to make, delicious, and guaranteed to impress your friends and family. Whether you’re hosting a Thanksgiving dinner or just looking for a cozy dessert to enjoy on a chilly evening, this cobbler is sure to hit the spot. So why not give it a try for yourself?