Ingredients

• 20 oz can crushed pineapple, undrained
• 2 pounds frozen or fresh peach slices
• 1 box yellow cake mix
• 1/4 cup sugar
• 1/4 pound butter, melted
• 1/2 cup chopped pecans

Preparation

1. Preheat oven to 350 degrees.
2. In 9x13 ungreased pan, layer ingredients in this specific order:
   1. entire can of pineapple
   2. half of the peaches
   3. box of cake mix
   4. other half of peaches
   5. chopped pecans
   6. sugar
   7. melted butter
3. Bake for 35-45 minutes or until golden brown.
4. Let stand until just warm.
5. Serve with scoop of vanilla ice ream.
6. To reheat cobbler, dish out serving and head for 1 minute in the microwave. Or reheat entire pan in 350 degree oven for 10 minutes.

Notes

Thank you to Chef Phil Shivel and Robert's Creekside Cafe.

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