Pumpkin Crunch Cobbler


A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
1 9x13-inch pan


  • 1 (15 ounce) can pumpkin puree

  • 1 cup milk

  • 3 eggs

  • ½ cup white sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • ½ teaspoon salt

  • teaspoon ground cloves

  • 1 (18.25 ounce) package butter cake mix

  • ¾ cup butter, melted

  • ¾ cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.

  3. Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts (per serving)

470 Calories
26g Fat
58g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 470
% Daily Value *
Total Fat 26g 33%
Saturated Fat 11g 57%
Cholesterol 94mg 31%
Sodium 669mg 29%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 8%
Total Sugars 38g
Protein 5g
Vitamin C 2mg 10%
Calcium 156mg 12%
Iron 2mg 11%
Potassium 187mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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