Pumpkin Pecan Cobbler – a self-saucing, crunchy autumn delight easy to make with cake mix!
One cannot go wrong with pumpkin-spiced desserts in autumn.
This one is simple to make as you mix yellow or spice Cake Mix with pureed pumpkin. Sprinkle the mixture with chopped pecans and brown sugar, then pour some hot water over everything and put it in your oven. The water will slowly melt the sugar and take it to the bottom of the dish to make a thick, syrupy sauce.
It may be surprising, but in spite of all this water, as well as pumpkin puree, the cobbler will still be firm, almost cake-like.
If you would like it to be more on a fudgy side, I guess you could increase the amount of water.
Serve the Pumpkin Pecan Cobbler with a scoop of vanilla ice-cream, drizzle with the sauce and garnish with pecan halves (optional).
- 2 1/2 cups pumpkin puree
- 1 1/2 cup evaporated milk
- 2 eggs
- 1 Tbsp pumpkin spice (a blend of cinnamon, ginger, nutmeg, allspice and cloves)
- 4 cups yellow or spice Homemade Cake Mix (or 1 box store-bought one)
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 3 cups hot water
Combine pumpkin puree with evaporeted milk, eggs and pumpkin spice.
Add Cake Mix and blend together. Pour into oiled 9x13 inch baking dish.
Sprinkle the top with chopped pecans and brown sugar.
Pour hot water over the mixture. Do not stir.
Place in preheated 350 F (175 C) oven and bake for about 40 - 50 minutes or until a toothpick inserted in the middle comes out clean.
1/2 BATCH (for 8x8 inch baking dish):
1 1/4 cup pumpkin puree
3/4 cup evaporated milk
1 large egg
1/2 Tbsp pumpkin spice
2 cups yellow or spice Homemade Cake Mix (or 1/2 box store-bought one)
1/2 cup chopped pecans
1/4 cup brown sugar 1 1/2 cups hot water
1/4 BATCH (for 7 inch round baking dish):
1/2 cup pumpkin puree (approximately)
1/3 cup evaporated milk
1 small egg
1 tsp pumpkin spice
1 cup yellow or spice Homemade Cake Mix (or 1/4 box store-bought one)
1/4 cup chopped pecans
2 Tbsp brown sugar
3/4 cup hot water