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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To make freezer packs for your coolers, make juice and pour into plastic pop bottles, leaving room at the top for expansion. Freeze, and then add to your cooler. Saves space and you get to drink it when itís defrosted. Perfect for hot sunny days