mudbug
Chef Extraordinaire
This is a very quick and simple dessert:
Pour one can of your favorite pie filling in an 8x8 pan (oops--grease pan a little first). Sprinkle one small box of Jiffy yellow cake mix evenly over the top. Melt a stick of butter and pour that over everything. Don't try to cover evenly--it's OK and you won't be able to anyway.
Bake at 350 for about 45 minutes or so or until topping looks golden brown and fruit is bubbling.
I usually make this with cherry pie filling, but is also real good using crushed pineapple. When blueberries were on sale this summer, I made a ton of this using about 2 cups of fresh berries that had been mixed with a little sugar and flour (about a tablespoon of each), and changed the cake mix to lemon cake mix.
If you want to make a larger batch--use more fruit, a regular-size box of cake mix, more butter, and a 9x13 pan.
Pour one can of your favorite pie filling in an 8x8 pan (oops--grease pan a little first). Sprinkle one small box of Jiffy yellow cake mix evenly over the top. Melt a stick of butter and pour that over everything. Don't try to cover evenly--it's OK and you won't be able to anyway.
Bake at 350 for about 45 minutes or so or until topping looks golden brown and fruit is bubbling.
I usually make this with cherry pie filling, but is also real good using crushed pineapple. When blueberries were on sale this summer, I made a ton of this using about 2 cups of fresh berries that had been mixed with a little sugar and flour (about a tablespoon of each), and changed the cake mix to lemon cake mix.
If you want to make a larger batch--use more fruit, a regular-size box of cake mix, more butter, and a 9x13 pan.
