Side Pannel
Pumpkin Breakfast Cobbler
Pumpkin Breakfast Cobbler
- Recipe Submitted by maryjosh on 07/26/2018
Ingredients List
- 1 box yellow cake mix
- 2/3 cup water or milk
- 2 large eggs
- 16 oz. can Libby's canned pumpkin
- 3/4 cup sugar
- 1 cup half-and-half or evaporated milk
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground cloves
- 1/3 cup unsalted butter cold
- 1 cup chopped pecans
- 1 cup powdered sugar
- 1 tbsp. water or milk
Directions
Spray a 9x13” baking dish with cooking spray.
Set aside.
Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
Spoon mixture into prepared baking dish.
Mix pumpkin, sugar, half-and-half, salt, cinnamon, ginger and cloves with a whisk.
Spoon over top of batter in baking dish.
Sprinkle with chopped pecans.
Cut butter into remaining cake mix and sprinkle over filling.
Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
Cool cobbler.
Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
Set aside.
Stir 1 ½ cups cake mix into 2/3 cup milk and eggs.
Spoon mixture into prepared baking dish.
Mix pumpkin, sugar, half-and-half, salt, cinnamon, ginger and cloves with a whisk.
Spoon over top of batter in baking dish.
Sprinkle with chopped pecans.
Cut butter into remaining cake mix and sprinkle over filling.
Bake at 350° for about 45-60 minutes or until toothpick inserted in center comes out clean.
Cool cobbler.
Drizzle with a mixture of 1 cup powdered sugar and 1-2 tbsp. water or milk.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
