Ingredients for Peaches And Cream Cobbler
- 20 ounces (567g) crushed pineapple with its juices
- Two 16-ounce (453g) bags of frozen peaches
- One 15.25-ounce (433g) box white cake mix
- 1/4 cup packed light brown sugar (optional)
- 1/2 cup (113g) melted margarine
- Raisins
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How to Make Peaches And Cream Cobbler
- Preheat oven to 350°F (175°C).
- Spread 20 ounces (567g) of crushed pineapple with its juices evenly in a greased 13x9 inch baking pan.
- Scatter one 16-ounce (453g) bag of frozen peaches over the pineapple.
- Evenly sprinkle one 15.25-ounce (433g) box of white cake mix over the peaches.
- Scatter a second 16-ounce (453g) bag of frozen peaches over the cake mix.
- (Optional) Sprinkle 1/2 cup of raisins or 1/2 cup chopped pecans over the top.
- (Optional) If using raisins or pecans, sprinkle 1/4 cup packed light brown sugar over them.
- Pour 1/2 cup (113g) of melted margarine evenly over the entire pan.
- Bake for 55-60 minutes, or until the edges are crispy golden brown and pulling away from the sides of the pan.
- Let cool slightly before serving warm with vanilla ice cream, frozen yogurt, or whipped cream.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
269g
Fat
12g
Carbs
27g