Monday, October 21, 2013

Delicious Pumpkin Cobbler

I have been making this every Fall for five years now.  When October rolls around, my husband inevitably starts asking me to pull this recipe out.  Sorry that there is no picture to entice you . . . It was consumed before I had a chance to snap a picture.   But let me reassure you:  This is coming from a girl who usually isn't a huge cobbler fan, and I can consume disgusting amounts of this stuff. I hope that you enjoy it as much as we have.  It's a Prince family favorite!

3 eggs, beaten 

1 ½ t. cinnamon
15 oz can pumpkin 

1 T. vanilla
12 oz. can evaporated milk  (I have used 2% milk as well, and it turned out equally delicious)

1 C. sugar
1/8 t. salt 

1 t. ginger
1 t. nutmeg

1 box yellow cake mix
1 cup chopped nuts (I used walnuts) 
3/4 cup melted butter
1 cup sprite or 7-Up

Mix together first nine ingredients (up to the nutmeg) & pour into ungreased 9x13 cake pan.

Sprinkle cake mix on top of pumpkin mixture.  Sprinkle nuts on top of cake mix.  Drizzle butter and sprite over the top of that.  Bake at 350 for 45 minutes. Test with knife for doneness. We like to serve warm with vanilla ice cream.  Makes 15-18 servings.

1 comment:

Kay Hinton said...

this looks similar to mine, but mine doesn't have the Sprite. Man, you've got my mouth watering.