This is a light, summery dessert I made to use up a couple of cans of fruit that were nearing their expiry. It turned out so delicious I had to share it. I photographed the process—some of the pictures show the simple steps—so you can see how it comes together.
If you want something comforting and bright, this cobbler fits the bill. It has a tropical feel from the pineapple and peaches, with a tangy lift from the lemon cake topping. Using the reserved fruit juices poured over the cake before baking boosts the flavor and keeps the cake moist. If you have canned pineapple and peaches in the pantry, grab a lemon cake mix and try this—it’s a zesty, crowd-pleasing dessert best served warm with ice cream or whipped cream.
Pineapple Peach Cobbler
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Ingredients
- 20 oz can pineapple tidbits in juice
- 29 oz can peach slices in juice
- 15.25 oz box lemon cake mix
- 4 Tbsp butter
Instructions
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Drain both cans of fruit, reserving the juices. Cut the peach slices into smaller chunks if desired. Lightly spray a 9×13-inch baking dish and pour the fruit into it.
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Sprinkle the dry lemon cake mix evenly over the fruit, breaking up any large lumps as you go. Dot the top with the butter, cut into small pieces.
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Pour the reserved fruit juices evenly over the cake mix and butter. Bake at 350°F (175°C) for 30–40 minutes, or until the filling is bubbly and the topping is set—closer to 40 minutes if you prefer less goo. Serve warm with ice cream or whipped cream.
Notes
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