Pumpkin Cobbler

Sorry no picture, but you really can't mess this up. Throw it together and save tons of time-pie is just harder. I think it is even better than pumpkin pie and it is even good for breakfast!


Pumpkin Cobber

3 large eggs
1 (15 oz) can pumpkin
1 (12-oz) can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 Tablespoon vanilla extract
1 (18.25 oz) package yellow cake mix
1 ¼ cups (2 ½ sticks) butter, melted
1 cup chopped nuts (optional)

Preheat oven to 350 degrees.
In a large bowl mix, eggs, pumpkin, evaporated milk, sugar, salt, spices, vanilla and mix well. Pour into an ungreased 13 x 9 inch baking pan. Sprinkle the cake mix over the top. Drizzle with melted butter. Bake 25 minutes. Top with nuts if desired. Bake an additional 15 minutes. Can be served with whipped cream or try vanilla ice cream too.

Diane's advice***(I even halved the recipe (I am the only one in my house that likes pumpkin and it worked great - I shared my yellow cake mix with my neighbor, so she could make it too!) if you half it-use 2 eggs.)

8 to 10 servings