Ingredients
1 (30 oz.) can fruit cocktail
1/2 tsp. ground nutmeg
1 (30 oz.) can sliced peaches
1 yellow or lemon cake mix; dry
1 (12 oz.) can crushed pineapple
1 cup brown sugar
1/2 cup instant tapioca
1/4 lb. butter; cut into pieces
1/2 tsp. ground cinnamon
Instructions
Into a 12″ Dutch oven add canned fruit (juice included), tapioca, cinnamon, and nutmeg. Stir to mix. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over top of cake mix. Dab butter all over top of brown sugar. Place lid on oven.
Bake for 45 minutes to an hour using 12 briquettes top and 12 briquettes bottom heat. Cobbler is done when top is brown and cake has absorbed fruit juices and is no longer dry.
