Raspberry Cobbler

1 large can raspberry pie filling
1 (18.25 ounce) box yellow cake mix
4 eggs
1 can 7-Up, divided
Cooking oil
1 (12-inch) Dutch oven
1 bag Kingsford charcoal

Mix cake following directions using 1/2 of 7-Up for part of liquid and 4 eggs.

Mix pie filling and remaining 1/2 can 7-Up and pour into Dutch oven. Carefully pour cake mix batter on top of raspberries (do not mix).

Place 8 coals on top of Dutch oven and 6 coals on bottom. Check cobbler with a wooden pick after 20 minutes.

Serve cobbler with Cool Whip or vanilla ice cream.