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My Lite ’n Easy Pumpkin Cobbler

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  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 12
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Celebrate the Season--Fall Baking Recipe Magazine Contest 2010 shared by Jodie Gharbi from Shreveport, LA
By Betty Crocker Kitchens
Updated Aug 19, 2011
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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

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fat-free or reduced-fat whipped topping, or vanilla frozen yogurt or reduced-fat ice cream, are good choices to serve with this lighter cobbler.
  • tip 2
    Pecans can be stored in an airtight container in the freezer up to 2 years without losing flavor or nutritive value. They thaw quickly and are ready to eat as a snack or use in recipes.

Nutrition

Nutrition Facts are not available for this recipe
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