Roxy
Starter
Pumpkin Cobbler:
Preheat oven to 350 degrees.
1-29-oz. can pumpkin
6 eggs at room temperature
2 cans of Eagle Brand
1 pkg. of Spice Cake Mix
1 cup of chopped Pecans (divided)
2 sticks of butter
1 cup of brown sugar
Mix:
Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.
Melt:
One stick of butter in a 9x13-in. pan. Make sure the pan is fully coated with the butter.
Pour:
The first mixture into the pan.
Bake:
350 degrees for 40-60 minutes.
Melt:
The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together.
Pour this mixture over the top when it comes out of the oven.
Serve:
Warm. Top with either Cool Whip, Dream Whip, or even ice cream.
Preheat oven to 350 degrees.
1-29-oz. can pumpkin
6 eggs at room temperature
2 cans of Eagle Brand
1 pkg. of Spice Cake Mix
1 cup of chopped Pecans (divided)
2 sticks of butter
1 cup of brown sugar
Mix:
Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.
Melt:
One stick of butter in a 9x13-in. pan. Make sure the pan is fully coated with the butter.
Pour:
The first mixture into the pan.
Bake:
350 degrees for 40-60 minutes.
Melt:
The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together.
Pour this mixture over the top when it comes out of the oven.
Serve:
Warm. Top with either Cool Whip, Dream Whip, or even ice cream.