I will have to try this. Thanks for posting.

Thanks for sharing the recipe

I have everything I need and a little cream to make it a dessert later.

and might have to give this a try...I wonder about a spice cake sub for the yellow cake though....hmmmm

spices you use in the pumpkin mixture if you do that. I may try that with the next one I make.

and thought I should post up the pumpkin biscuits I made last night. Then immediately thought NO, I can't post it here because it's from a mix. But I see you have a mix in yours!

Here's what I did because even though sometimes I am a from-scratch snob, after 11 hour work days my motivation dips.

I dumped some bisquick in a bowl (wouldn't normally buy it but it was free in a coupon deal). I added enough homemade pumpkin puree to make it feel like biscuit dough. That was it, no other water or milk or anything. Then I baked it at 350 til it was done.

Lame recipe, I know, but it was a nice autumny side dish anyway.

I like to cook from scratch because it usually tastes better, but I have no problem using mixes when they turn out good.

That sounds like it would be delicious !
What happens with the cake mix does it stay on top or somehow mix into the pumpkin? Just curious !

as a pie, but it still forms a thin topping with the nuts.

to try it!

that sounds so good, but I vowed never again to cook any recipe that calls for 1/2 pound of butter



it's very similar to a dessert we loved from a place in Sedona, AZ

Ingredients
1 can undrained crushed pineapple (20 ounces)
2 pounds frozen or fresh peaches
1 box of yellow cake mix (13 ounces)
1/2 cup chopped pecans
1/4 cup sugar
1/4 pound of butter, melted
1 9" x 13" baking pan
1. In the 9" x 13" UNGREASED pan, layer the ingredients in this specific order:
20 ounce can of crushed pineapple, undrained
1 pound of frozen/ fresh peaches
box of cake mix
second pound of fruit
chopped pecans
sugar
melted butter

2. Bake at 350° F for 35 to 45 minutes, until golden brown.

3. Let stand until lukewarm. Serve with a scoop of vanilla ice cream.

4. Reheated individual cobbler servings for 1 minute in microwave. To reheat the whole pan, bake for 350° F for 10 minutes.

Serves 10

That sounds incredible. I know exactly what to do with the pumpkin innards now!