Pecan Crumble Pumpkin Cobbler with a Caramel Drizzle
Pecan Crumble Pumpkin Cobbler has all the goodness of a pumpkin pie with a Pecan Crumble topping for added flavor and texture. It's simple to make, much easier than pie. The secret ingredient....a boxed cake mix.
Ingredients
For the crust:
- 1 box yellow cake mix reserve ¾ cup for topping
- ½ teaspoon baking powder
- 1 stick butter melted (½ cup, 4oz, 115g)
- 1 large egg beaten
For the pumpkin filling:
- 29 oz canned pumpkin not pie filling (822g)
- 3 eggs beaten
- ½ cup brown sugar 3.75oz, 107g
- ¼ cup white granulated sugar 1.75oz, 50g
- ⅔ cup evaporated milk 6oz, 170g
- 1 ½ teaspoons pumpkin pie spice or cinnamon
For topping:
- ¾ cup reserved cake mix
- ½ cup white granulated sugar 3.5oz, 100g
- 4 tablespoons butter cold (2oz, 57g)
- 1 cup chopped pecans
For serving:
- Lightly sweetened whipped cream
- Caramel Sauce
Instructions
For the crust:
- Combine crust ingredients and spread onto bottom of 9 by 13 baking pan that has been buttered or sprayed with nonstick cooking spray.
For the pumpkin filling:
- Mix pumpkin filling ingredients until thoroughly combined and pour into baking dish on top of crust layer.
For the topping:
- Combine ¾ cup reserved cake mix, sugar, and butter. Crumble together with fingers and sprinkle on top of pumpkin filling.
- Sprinkle 1 cup chopped pecans on top.
- Bake at 350 F until golden brown on top, about 1 hour.
- Drizzle with Caramel Sauce and top with whipped cream.
Notes
- Drizzle with Caramel Sauce and top with whipped cream or eat it plain as it is, either way it's delicious!
Nutrition
Calories: 470kcalCarbohydrates: 66gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 91mgSodium: 464mgPotassium: 279mgFiber: 4gSugar: 44gVitamin A: 11136IUVitamin C: 3mgCalcium: 184mgIron: 2mg
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