Camp Cobbler Delight

Ingredients

• 1 large can sliced peaches
• 1 large can fruit cocktail
• 1 small can crushed pineapple
• 1/2 cup instant tapioca
• 1/4 pound butte
• 1 cup brown sugar
• 1 (18.25 ounce) box white or yellow cake mix*

Instructions

1. In a 12 inch foil lined Dutch oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter over top of brown sugar. Place lid on oven.
2. Bake for 45 minutes to 1 hour.
3. Use 6 to 8 coals on the bottom and 14 to 16 on the top.
4. Cake is done when top is brown and cake mix has absorbed juices and is no longer dry.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 15.25 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.