CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-08-20
Serves: 7-8
Prep Time: 30-60m
Difficulty: easy
Backpacking: No
Ingredients
- 2 – 15 oz cans of pie filling (your favorite)
- 1 cake mix (dry)
- 1 stick margarine
- 1 can Sprite
Instructions
Line Dutch oven with heavy duty foil. Rub foil with margarine (about 1/4 stick). Put pie filling into bottom of pan. Put DRY cake mix on top of the filling. Cut up remaining margarine and drop over the dry cake mix. Pour 1 can Sprite over the top of the dry mix. DO NOT STIR! Put lid on Dutch oven.
Bake for 30 to 45 minutes 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. Really good served warm with a scoop of Vanilla ice cream!
(We have used peach filling with a yellow cake mix and apple filling with a cinnamon swirl cake mix ).
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