Hot Pumpkin Cobbler

Name: Hot Pumpkin Cobbler
Ingredients: 1 (30 ounce) can pumpkin puree (not pumpkin pie filling); 1 (12 ounce) can evaporated milk; 3 large eggs; 1 cup sugar; 12 teaspoon salt; 1 tablespoon cinnamon; 14 teaspoon nutmeg; 1 (18 ounce) box yellow cake mix; 12 cup butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)

9 ingredients

8 steps

Ingredients

1 (30 ounce) can pumpkin puree (not pumpkin pie filling)
1 (12 ounce) can evaporated milk
3 large eggs
1 cup sugar
12 teaspoon salt
1 tablespoon cinnamon
14 teaspoon nutmeg
1 (18 ounce) box yellow cake mix
12 cup butter, melted (margarine is not recommended, use 1 to 1/2 stick melted butter)

Directions

1

Position oven rack so cobbler will bake in center of oven.
2

Preheat oven to 350F.
3

Grease 9x13-inch baking pan or coat with baking spray.
4

Whisk together everything except cake mix and butter in a large bowl.
5

Pour into prepared pan.
6

Sprinkle dry cake mix evenly over the top and drizzle with butter.
7

Bake 60-70 minutes or until center is slightly puffed, edges are firm and top is lightly browned.
8

I know it seems like a lot of butter but use it all.