Dutch Oven Cobbler

Dutch Oven Cobbler – Jaime B.

2 cans fruit filling in syrup (Jaime used raspberries & peaches)
1 pkg. white or yellow cake mix
Ground cinnamon to taste
1/3 stick of butter

Place a 12-inch dutch oven on 15 hot charcoals. Pour the cans of fruit filling in the bottom of the dutch oven. Sprinkle the dry cake mix over the fruit filling. Sprinkle the cake mix with cinnamon. Cut butter into small slices and place on top of cake mix. Put the lid of the dutch oven on, and place 10 hot charcoal briquettes on the lid. Cook for 45 minutes. Serve with whipped cream.