This is a dessert that I could eat every day. Pumpkin cobbler is sweet, smooth, and yummy. Now, many of you might think that you have to save this deliciousness for the fall or Thanksgiving…but, nope! Feel free to make this yummy cobbler cake whenever the spirit moves you. In my case, that would be all of the time. I love this cobbler cake and my kiddos do too. My husband said that it wasn’t too shabby either and he liked it a lot better than the fruit cobblers that I typically make.
This is definitely the perfect fall or winter dessert!
Ingredients
1 cup Domino light brown sugar
1 teaspoon McCormick ground cinnamon
1/2 teaspoon ground nutmeg
1 can Libby pumpkin pie filling
Cake:
3/4 cup granulated sugar
2 cups Gold Medal flour
1/2 teaspoon Morton salt
1 teaspoon baking soda
2 teaspoons Clabber Girl baking powder
2 Eggland’s Best eggs
1 cup Wesson vegetable oil
1-1/2 cups milk
A few drops of yellow food coloring
Instructions
For cake stir together first 5 ingredients in a large mixing bowl.
Add last four ingredients and beat until mixed well.
For cobbler combine brown sugar, cinnamon, nutmeg and pie filling.
Spread on bottom of pan then pour cake over top.
Bake at 350 for 40 minutes.
Quick Tip: Serve this delicious cobbler with a healthy scoop of vanilla ice cream.