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My Lite ’n Easy Pumpkin Cobbler

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By Betty Crocker Kitchens
Updated Aug 19, 2011
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Celebrate the Season--Fall Baking Recipe Magazine Contest 2010 shared by Jodie Gharbi from Shreveport, LA

My Lite ’n Easy Pumpkin Cobbler

  • Prep Time 20 min
  • Total 1 hr 45 min
  • Servings 12
  • Ingredients 13
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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

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, mix all ingredients except cake mix, spread and pecans with whisk; pour into pan. In medium bowl, mix cake mix and spread with fork until blended; spoon tablespoonfuls of batter randomly over mixture in pan. Sprinkle with pecans.
  • Step 
    3
    Bake 48 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm with whipped topping or vanilla ice cream, if desired. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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