Pumpkin Cobbler

1 large can pure pumpkin (or two small cans)
12 oz can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
1 Tbsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 large box yellow cake mix
1 cup chopped pecans (may omit)
3/4 cup melted butter

Mix first 8 ingreedients and pour into well-greased 9x13. Sprinkle cake mix on top, then pecans. Drizzle with butter and bake 50 minutes at 350 until set in middle. Spoon into ramekin or dessert dishes and top with a dollup of whipped cream.

Skillet Cobbler

2 cans pie filling
1 (18.25 ounce) box white or yellow cake mix
3 tablespoons butter
1 cup 7-Up


Pour the pie filling into a cast iron skillet. Sprinkle the
cake mix over the pie filling. Slice butter over the top,
the pour the 7-Up over everything. Bake at 350 degrees F
for about 35 to 45 minutes.
Serve with ice cream or whipped topping.

Lazy Man's Cobbler

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 can fruit (or fresh or frozen and thawed)
drained reserving 1/2 cup juice

Melt butter in a 9 x 13 pan in oven (350 degrees). Mix flour, sugar and milk together stirring until all lumps are gone and mixture is smooth. Pour over melted butter. Do Not Stir. Pour over drained fruit along with reserved juice (or pie filling) and Do Not Stir. Bake for 30-40 minutes. Test for doneness by inserting a knife in the center.

Cobbler

2 (16-20 oz) bags frozen peaches
1 (18 1/4 oz) box white cake mix
1 (16 oz) bag frozen blackberries
1/2 cup chopped pecans
1/2 cup brown sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 375 degrees. Lightly grease a 9-by-13 inch pan. Place one bag of peaches in pan, cover with the dry cake mix, cover with the second bag of peaches, then the blackberries. Top with pecans and sprinkle with brown sugar. Pour melted butter evenly over fruit. Bake for 60-70 minutes. Cool for 15-30 minutes before eating.

Makes 12 Servings

Cranberry Cobbler

1 box yellow cake mix (2 layer)
1 (21 ounce) can peach pie filling
1 (16 ounce) can whole cranberry sauce
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup butter or margarine, softened
1/2 cup chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13 x 9-inch pan.

Combine dry cake mix, cinnamon and nutmeg in bowl. Cut in butter with pastry blender or 2 knives; mix in nuts. Sprinkle evenly over fruit in pan. Bake at 350 degrees F for 45 to 50 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.