Pumpkin Pecan Pie Cobbler

pumpkin pecan dump cake on wooden plates topped with a scoop of melting vanilla ice cream

5 from 1 vote

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.

Prep Time10

Cook Time45

Total Time55

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 434kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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