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| Pumpkin Crunch Cobbler |
"A new use for canned pumpkin and great for Thanksgiving (or any time of the year)."
Ingredients :
- 1 (15 ounce) can pumpkin puree
- 1 cup milk
- 3 eggs
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 (18.25 ounce) package butter cake mix
- 3/4 cup butter, melted
- 3/4 cup chopped pecans
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
- Bake in the preheated oven until golden brown, about 1 hour.
Notes :
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