Pumpkin Pecan Pie Cobbler
Pumpkin pecan dump cake is a yummy twist on fall's favorite pie in an easy cobbler. With all the best flavors of the classic holiday dessert, you can serve this after any gathering or even as a sweet end to Thanksgiving or Christmas dinner.
Servings: 9
Calories: 434kcal
Ingredients
- 1 15 oz can pumpkin puree NOT pumpkin pie filling
- 1 12 oz can evaporated milk
- 1 cup brown sugar
- 3 large eggs
- 1 tsp pumpkin pie spice
- 1 15.25 oz box spice cake mix
- 1 cup pecan pieces
- 1 cup salted butter melted
Instructions
- Spray a 9x13" baking dish with non stick cooking spray. Set aside.
- In a large mixing bowl add the pumpkin, milk, sugar, eggs, and spice. Whisk together until evenly combined.
- Pour this batter into the prepared baking dish, and use a spatula to spread it out evenly.
- To a separate mixing bowl add the cake mix, nuts, and melted butter. Stir them together until evenly combined & the mixture's crumbly.
- Spread the topping mixture evenly out over the baking dish.
- Bake the cobbler at 350° for 40-50 minutes. It's done when the edges are golden brown and crusty/crispy and the center is soft.
- Remove the dish from the oven, and let it rest for a full 10-15 minutes.
- Serve it with an ice cream scoop, scooping it into bowls while still warm.
- Scoops of vanilla ice cream and a caramel syrup drizzle are a delicious way to finish this dessert off.
Nutrition
Calories: 434kcal | Carbohydrates: 30g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 252mg | Potassium: 228mg | Fiber: 1g | Sugar: 28g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg