Frans Raspberry Cobbler

1 hours Prep: 20 minutes Cook: 30 minutes

35 calories per serving view nutrition facts

8 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	can	raspberry pie filling
1	box	cake mix, yellow
4	large	eggs
1	can	lemon-lime soda

Directions

Mix cake following directions using 1/2 of 7up for part of liquid.

Mix pie filling and 1/2 can of 7up and pour in dutch oven.

Carefully pour cake mix batter on top of respberries.

Cook 20-30 minutes at 350 degrees place 8 coals on top of dutch oven and 16 coals on bottom.

Check cobler with tooth pick after 20 minutes.

Serve cobler with cool whip of vanilla ice cream.

Add your comment

Categories this recipe belongs to

Cobbler
Eggs

Nutrition Facts

Serving Size 25g

Amount per Serving

Calories 35 64% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 106mg	35%
Sodium 35mg	1%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 3.0g	6%

Vitamin A	2%		Vitamin C	0%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to chili no beans

Last Recipes Viewed

Recipe Bite

Cloves

by Laurie

General:Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail....

Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal