Easiest peach cobbler. Ever.

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:

• 2 cans peaches in light syrup or 2 cans pineapple chunks in juice
• cinnamon, to taste (but not if you’re making the pineapple version)
• 1 yellow cake mix
• 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!)

1. Preheat oven to 350.
2. Pour fruit & syrup into bottom of 9×13 Pyrex baking dish. Cut into bite-sized chunks, if needed.
3. 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…)
4. Add cake mix, making sure it’s evenly distributed.
5. Place butter slices evenly over the top of that. See the pretty layers?
6. 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!)