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My Lite ’n Easy Pumpkin Cobbler
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Prep Time:
20 minutes
Total Time:
1 hour 45 minutes
Delicious Fall Baking Recipe: Jodie Gharbi's Contest-Winning Recipe from Shreveport, LA
Ingredients:
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated low-fat milk
  • 2 whole eggs
  • 2 egg whites
  • 3 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1/2 cup artificial no-calorie sweetener
  • 3 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2/3 cup fat-free or light spread, melted
  • 1 cup chopped pecans
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and generously grease a 13x9-inch pan with cooking spray.
  • In a large bowl, whisk together all ingredients except cake mix, spread, and pecans. Pour the mixture into the pan. In a medium bowl, blend the cake mix and spread with a fork until combined. Drop spoonfuls of batter randomly over the mixture in the pan and sprinkle with pecans.
  • Bake for 48 to 55 minutes until a toothpick inserted in the center comes out clean. Let it cool on a rack for 30 minutes. Serve warm with whipped topping or vanilla ice cream if desired. Store covered in the refrigerator.

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