Ingredients:
2 (30 oz.) Cans Sliced Peaches in
Syrup
1 Package White or Yellow Cake Mix
Ground Cinnamon to Taste
1/2 Stick Butter or Margarine
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Directions: Place a
12 inch Camp Dutch Oven over 15 hot charcoal briquettes.
Pour contents of peach cans into dutch over, spread dry cake mix
evenly over peaches, sprinkle cinnamon over all to taste.
Cut butter or margarine into equal slices and arrange on
top. Put lid on top of dutch oven and place 10 hot
charcoal briquettes in a checkerboard pattern on top. Bake
for about 45 minutes or until done. Spoon into bowls and
add cream, ice cream, or whipped cream if desired. Enjoy!