Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Drain the excess liquid from the canned sweet potatoes and pour them into a 9x13 baking dish. Cut the sweet potatoes into small, even pieces.
- Sprinkle pumpkin spice and vanilla extract over the sweet potatoes. Mix gently to coat each piece.
- In a mixing bowl, combine the Butter Pecan Cake Mix with softened butter until a soft dough forms.
- Evenly distribute the dough clumps over the sweet potato mixture.
- Bake for about 50 minutes until the topping is golden brown and the filling is bubbly.
- Allow the cobbler to cool for about 10 minutes before serving.
Nutrition
Notes
For best results, use real butter for the topping and check the expiration date on your cake mix before use.
