Pumpkin Cobbler From my granddaughter, Shannon Alderman Preheat oven to 350º Crust 1 yellow cake mix; set aside one cup dry mix for topping Add: 1 egg and 1/2 cup melted butter to the cake mix. Pat into a 13 x 9 inch pan. Filling 1 large can pumpkin 1 can evaporated milk 2/3 cup brown sugar 2 tsp. vanilla 2 tsp. cinnamon Mix together and pour over crust. Topping 1 cup reserved dry cake mix 1/2 cup brown sugar 1/4 cup melted butter Mix together and crumble on top of pumpkin mix. Sprinkle pecans on top. Bake for 40 minutes. Serve with Cool Whip. Baked Pineapple 1 16 oz. can crushed pineapple, drained 3 eggs, well beaten 3/4 cup sugar 4 Tbsp. cornstarch Butter and cinnamon Combine pineapple with eggs. Mix sugar and cornstarch together. Add to pineapple and egg mixture. Pour in 1 quart baking dish. Dot with butter and sprinkle with cinnamon. Bake 350º for 45 to 60 minutes or until firm and brown.
