by Brian Hill
For a 12", 6 quart Dutch Oven:
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1 box of yellow cake mix
1 egg
Place butter and brown sugar in the oven and stir until well mixed. Place the pineapple slices in the butter and sugar mixture in the bottom of the oven.
In a separate bowl, mix the cake mix and the egg. Pout this batter over the pineapple in the oven.
Cook in a 350 degree Dutch Oven for 30-40 minutes or until a toothpick comes out of the cake clean.
When the cake is done, remove the lid and let the oven cool for about 10 minutes. Using a large cutting board of piece of cardboard covered with aluminum foil, hold he board on top of the oven and invert the oven quickly. Carefully remove the oven and enjoy your delicious cake!
by Brian Hill
For a 12", 6 quart Dutch Oven:
2 cans of peach pie filling (not canned peaches)
1 package of frozen raspberries
1 box of yellow cake mix
4-6 oz of Sprite (or highly carbonated beverage) depending on liquid in raspberries
(We found that this recipe needed much less liquid than other cobblers)
Spread cherry pie filling onto the bottom of the Dutch oven. Add bag of frozen raspberries with juice.
Evenly distribute your cake mix on top of the pie filling.
Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.
Cook in a 350 degree Dutch Oven for about 45 minutes.
Cook 5-15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.
Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.
by Brian Hill
For a 12", 6 quart Dutch Oven:
2 cans of cherry pie filling
1 box of chocolate cake mix
12 oz of Sprite (or highly carbonated beverage)
1 bottle of chocolate syrup (optional)
Spread cherry pie filling onto the bottom of the Dutch oven.
Evenly distribute your cake mix on top of the pie filling.
Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.
Cook in a 350 degree Dutch Oven for about 45 minutes.
Then, use a knife to poke about 20 holes into the cooking cake topping and then pour chocolate syrup down each hole.
Cook 15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.
Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.
by Brian Hill
For a 12", 6 quart Dutch Oven:
2 cans of apple pie filling
1 box of spice cake mix
12 oz of Sprite (or highly carbonated beverage)
1 bottle of caramel syrup (optional)
Spread apple pie filling onto the bottom of the Dutch oven.
Evenly distribute your cake mix on top of the pie filling.
Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.
Cook in a 350 degree Dutch Oven for about 45 minutes.
Then, use a knife to poke about 20 holes into the cooking cake topping and then pour caramel syrup down each hole.
Cook 15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.
Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.
