Cake and Berry Campfire Cobbler
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho Recipe Type: Desserts Total Time: PT40M
Prep time:
Cook time:
Serving size: 12
Calories per serving: 195
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 195
2 (21-ounce) cans raspberry pie filling
1 package yellow cake mix
1 1/4 cups water
1/2 cup canola oil
vanilla ice cream, optional
Directions:
Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.
Source: tasteofhome.com
Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.
Source: tasteofhome.com