Pumpkin Cobbler

Ingredients

Crust and Filling

• 1 (18.25 ounce) box yellow cake mix* (reserve 1 cup for topping)
• 1/2 cup butter
• 1 egg
• 1 (30 ounce) can pumpkin
• 3 eggs
• 2/3 cup canned milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup brown sugar

Topping

• 1 cup reserved cake mix
• 1/2 cup granulated sugar
• 1/4 cup butter

Instructions

1. Mix with spoon cake mix, butter and the 1 egg. Press into an ungreased 13 x 9 inch pan.
2. Mix pumpkin, 3 eggs, milk, vanilla extract, cinnamon and brown sugar and pour over the dough; sprinkle with nuts if desired.
3. Mix Topping ingredients and put over the top of the cake.
4. Bake at 350 degrees F for 45 to 50 minutes.
5. Serve with Cool Whip.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.