I have no idea how it’s Thanksgiving already!  I’m still wondering where August went!  I feel so behind on life, and can’t seem to catch up with how quickly time is flying by!  However, I LOVE Thanksgiving, so I am happy to have this season upon us.

We have enjoyed many batches of Pumpkin Spice Muffins, and we got a very late start on our Thanksgiving Tree this year, but we’re getting there.

Then last week, my precious friend Andria shared some Pumpkin Dump Cake with me.  Of course I loved it, and of course I had to make some for myself…and of course I had to change the recipe because I can NOT leave well enough alone.

This is my version and it is no longer a dump cake, but a Pumpkin Cobbler.  It’s still so very easy, and would be a fabulous addition to your Thanksgiving dessert table.

Recipe for Pumpkin Cobbler

What you will need:

Yellow Cake Mix, Can of Pumpkin, Evaporated Milk, Eggs, Butter, Sugar, Cinnamon, Vanilla, Salt

Melt 3 Tbsp of butter.

Add 1 Cup of cake mix to the butter.

Mix well.

Press the mixture into a small baking dish.  I used a 7X11.  A 9X13 will be too large.

Bake at 350° for 7-8 minutes or until the edges begin to slightly brown.

Meanwhile, combine the pumpkin, evaporated milk, sugar, cinnamon, vanilla, eggs, and salt.

(A scant 1/4 tsp)

Stir well.  Mixture will be runny.

Pour the pumpkin mixture on top of the cooked pressed cake mix.

Then sprinkle the rest of the cake mix on top of the pumpkin mixture. Top the cake mix with pats of butter, using the remaining 5 Tbsp of butter.

(Alternate method:  you could melt the remaining butter and mix it with the remaining cake mix, then sprinkle it on top.  Slicing the butter is just easier to me.)

And by the way, I am usually so particular about how the butter looks, and to any of you that are as weird as I am about symmetry, I know that this is a sad, hot butter mess!  I was in a HUGE hurry!  Don’t judge!

Cook at 350° for 45 minutes or until the top is golden brown.  It is great by itself, but don’t be afraid to throw on some ice cream. :)

YUMMY!  It’s 1:00 am, and now my mouth is watering.  I may just need to get a little bite.  And maybe a little ice cream.  Just a little.

Recipe for Pumpkin Cobbler

Ingredients:

• 1 Box Yellow Cake Mix
• 1 Stick of butter (divided 3 Tbsp and 5 Tbsp)
• 1 (15 oz) Can Pumpkin
• 1 (5 oz) Can Evaporated Milk
• 1/2 Cup Sugar
• 2 eggs
• 2 tsp Cinnamon
• 1 tsp Vanilla
• Scant 1/4 tsp Salt (closer to 1/8 tsp)

Melt 3 Tbsp butter and combine with 1 Cup cake mix.  Press into the bottom of a greased small baking dish (such as a 7X11).  Bake at 350° for 7-8 minutes or until starting to slightly brown.

Meanwhile, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, vanilla, and salt.  Pour on top of pressed cake mix.  Sprinkle remaining cake mix on top of the pumpkin mixture.  Thinly slice remaining 5 Tbsp of butter and place on top of cake mix.  (Alt method: melt remaining 5 Tbsp of butter and combine with remaining cake mix and sprinkle on top of the pumpkin mixture.)

Bake at 350° for 45 minutes or until top is golden brown.  Enjoy plain or with a big ol’ scoop of ice cream!

HAPPY THANKSGIVING WEEK!!!

-kate

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