Dutch Oven Cobbler

1 White cake mix

1 large can of raspberry pie filling

1 large can of crushed pineapple

1 cube of butter (you can use less if you want)

6-10 oz of soda (optional, and we usually use 7up)

Drain the pineapple (save the juice) and mix the pineapple and raspberry pie filling together and evenly spread it in the bottom of a 10 or 12 inch dutch oven.  Knead the cake mix bag to get out all the clumps, and then pour and spread it out evenly on top of the pie filling/pineapple mixture making sure all of it is covered.  Slice the cube of butter into very thin slices and lay them on top of the cake mix, roughly covering the entire surface.  Gently pour the pineapple juice on top.  (Depending on the consistency of cobbler you desire, you can either stop there or add more liquid via the soda.  If you add the soda it will be more like a regular cake.  Less liquid and it will be more crispy on top.  I like both, but I think less liquid is my favorite).

Cook for 50-70 minutes (until golden brown on top.  If there’s still a lot of liquid, take the lid off and let it cook for a few more minutes).  For a ten inch dutch oven we typically will put 6 briquettes on bottom (evenly space around the outside edge) and 14 on top.  For a 12 inch, use 8 on bottom and 16 on top.  Use more for a deep dish dutch oven.