ROBERT’S CAFÉ PEACH COBBLER
Sedona, Arizona
1 20 oz. can crushed pineapple AND juice
½ c. melted butter
1 lb. Fresh or frozen peaches
1 c. chopped pecans
1 Betty Crocker’s cinnamon swirl cake mix
Mix cake mix and butter together until crumbly. Put pineapple and juice on the bottom of a 9x13 ungreased pan. Add peaches and then cake mixture. Spread evenly across fruit. Top with pecans and cinnamon topping.
Bake @ 350 for about 35 minutes.
Serve with ice cream or cool whip.
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