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–+ servings

Pineapple Peach Cobbler

Author Amber Brady
Yields 8 Servings

Ingredients

  • 20 oz can pineapple tidbits in juice
  • 29 oz can peach slices in juice
  • 15.25 oz box Lemon Cake Mix
  • 4 Tbsp butter

Instructions

  • Drain both fruit cans & reserve juices. Cut up peach slices into smaller chunks. Lightly spray a 9x13 baking dish. Pour fruit inside.
  • Top with dry cake mix, crumbling any large chunks as you go. Top cake mix with 4 Tbsp of butter cut up into pieces.
  • Pour reserved juices evenly over the top of the cake & butter. Cook at 350˚F for 30-40 minutes or until bubbly & cake is cooked (gooey, but not runny; closer to 40 minutes.) Serve with ice cream or whipped cream.

Notes