Earlier this week I saw an easy peach cobbler recipe on Chef in Training, & it made me nostalgic for campfire dinners, with cobbler & pineapple upside-down cake made in the Dutch oven over the coals for dessert. There’s something about eating around a campfire that makes everything taste that much more delicious.
I don’t have a campfire, but I have an oven, some canned peaches, & cake mix!
(Please pardon the less-than-stellar photo… I opted to place my Boden order — 25% off sale!!! – before making cobbler, & by the time it was out of the oven, the light was spent. Priorities, priorities!)
So here’s how to make the easiest cobbler (or upside-down cake) ever:
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2 cans peaches in light syrup or 2 cans pineapple chunks in juice
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cinnamon, to taste (but not if you’re making the pineapple version)
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1 yellow cake mix
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1 stick butter, sliced into small pieces (lowfat version: omit this. It won’t be quite as golden on top, but it’ll still be cobbler-y!)
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Preheat oven to 350.
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Pour fruit & syrup into bottom of 9×13 Pyrex baking dish. Cut into bite-sized chunks, if needed.
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Sprinkle cinnamon evenly over the top. (Or, if you’re me, forget to do this until the oven’s open & you’re putting it in, then pull it back out & sprinkle over the top of the whole thing…)
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Add cake mix, making sure it’s evenly distributed.
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Place butter slices evenly over the top of that. See the pretty layers?
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Bake for 40 minutes or until golden & cake is set. Let cool slightly, then enjoy — no campfire needed!
(P.S.: I just did some research for you, & in case you were wondering, this is just as fantastic heated up in the microwave after sitting in the fridge for a day. I know, I know — the sacrifices I make for you, my readers. Enjoy!)
