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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.

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