2 cans sliced peaches, in syrup (29-30 oz. Cans)
1 can cherry pie filling (21 oz. can)
1 package white or yellow cake mix
Ground cinnamon (optional)
1/3 stick butter or margarine
12” Dutch oven
25 charcoal briquettes
Place Dutch oven over 15 hot charcoal briquettes. Pour contents of peach cans and cherry cans into oven. (May put tinfoil in Dutch oven for quick clean-up). Spread dry cake mix evenly over the peach/cherry mixture. Cut butter or margarine into equal slices and arrange on top. Put lid on top of oven and place 10 hot charcoal briquettes in a checkerboard pattern on top. Bake for about 45 minutes or until done. Top will be lightly brown and “soft-set”.
Recipe ContributorUnknown Scout
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