- 2 cans (21 ounces each) raspberry pie filling
- 1 package yellow cake mix (regular size)
- 1-1/4 cups water
- 1/2 cup canola oil
- Vanilla ice cream, optional
- Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips.
- Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired. Yield: 12 servings.
Reviews forCake & Berry Campfire Cobbler
"At home, this could be put in a crockpot and cooked on high for a couple of hours."
"Nothing better when camping... served with whip cream."
"Can this be made in just foil or something else? I don't have a dutch oven."
"I have no access to grills. Can this be adapted to the oven?"
"We do this all of the time. We like one can cherries, and one can peaches. We also use butter instead of oil."
"I remember this !!!!!! We use to make this at girl scout camp!!! what fun memories!!"
"This is a great dessert when camping. I've made it numerous times using different fillings (especially cherry). Also use lemon-lime soda instead of water in my recipe. Get the kids involved and make your own icecream (Tin Can ice cream). Kids roll the can around the campsite therefore making the icecream while having fun."