Pumpkin Cobbler\r\nFrom my granddaughter, Shannon Alderman\r\n\r\nPreheat oven to 350\u00ba\r\nCrust\r\n1 yellow cake mix; set aside one cup dry mix for topping\r\nAdd:\r\n1 egg and 1\/2 cup melted butter to the cake mix. \r\nPat into a 13 x 9 inch pan.\r\nFilling\r\n1 large can pumpkin\r\n1 can evaporated milk\r\n2\/3 cup brown sugar\r\n2 tsp. vanilla\r\n2 tsp. cinnamon\r\nMix together and pour over crust.\r\nTopping\r\n1 cup reserved dry cake mix\r\n1\/2 cup brown sugar\r\n1\/4 cup melted butter\r\nMix together and crumble on top of pumpkin mix. \r\nSprinkle pecans on top.\r\nBake for 40 minutes.\r\nServe with Cool Whip.\r\n\r\nBaked Pineapple\r\n1 16 oz. can crushed pineapple, drained\r\n3 eggs, well beaten\r\n3\/4 cup sugar\r\n4 Tbsp. cornstarch\r\nButter and cinnamon\r\nCombine pineapple with eggs.\r\nMix sugar and cornstarch together.\r\nAdd to pineapple and egg mixture.\r\nPour in 1 quart baking dish.\r\nDot with butter and sprinkle with cinnamon.\r\nBake 350\u00ba for 45 to 60 minutes or until firm and brown.