Now, trust me when I say that making a pumpkin dump cobbler is a piece of cake (or should I say, cobbler?). It’s a super simple and fun dessert to whip up, perfect for those chilly autumn evenings or any time you’re craving a pumpkin-infused delight.
The great thing about a pumpkin dump cobbler is that it’s versatile too! You can customize it to your liking by adding nuts, raisins, a dollop of whipped cream, or even a scoop of vanilla ice cream on top. The possibilities are endless!
So, whether you’re hosting a fall gathering, surprising your family with a tasty treat, or simply treating yourself, a pumpkin dump cobbler is guaranteed to bring smiles all around. The combination of flavors and textures will make your taste buds dance with joy.
Go ahead and give it a try! You won’t be disappointed. Happy baking
Pumpkin Dump Cake Cobbler
- 15 ounce can pumpkin puree NOT pumpkin pie mix
- 12 ounce can evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 15.25 ounce box spice cake mix
- 1 cup 2 sticks unsalted butter melted
- Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray.
- Into your pan, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. Will be a liquid so don’t panic.
- Sprinkle dry cake mix on top of pumpkin mixture. Add pecans if you prefer as I did.
- Drizzle melted butter over the top.
- Bake for about 45 minutes.
- It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving.