Frans Raspberry Cobbler

This is a classic Dutch oven campfire dessert that turns four humble ingredients into a warm, fruit-bubbling cobbler worth huddling around. Yellow cake mix, eggs, 7UP, and a can of raspberry pie filling are all it takes.

The 7UP plays two roles. Half goes into the batter in place of the water or milk the box calls for, adding faint citrus notes and extra lift from the carbonation. The other half pours over the pie filling, thinning the dense jammy fruit so it bubbles up through the cake top instead of sitting like a stubborn lump.

The charcoal distribution (8 on top, 16 underneath) gives you a baking temperature of roughly 350°F (175°C). More heat on the bottom cooks the filling, less heat on top toasts the cake crust golden without scorching.

Pouring the cake batter carefully on top of the filling, not mixing it in, is key. The layers need to stay distinct to get that classic dump-cake effect.

Pit Tips

• Use a 12-inch Dutch oven with flat edges for even coal placement. Round-sided ovens tip coals off during cooking.
• Rotate the Dutch oven and lid in opposite directions every 10 minutes to prevent hot spots and uneven baking.
• A toothpick inserted in the cake layer should come out with moist crumbs but no wet batter when done. Check at 20 minutes.
• If you’re baking indoors instead, use a 9×13 pan at 350°F (175°C) for 35 to 40 minutes.

Variations

• Swap raspberry for cherry, blueberry, or peach pie filling for a different flavor profile.
• Use a spice cake mix instead of yellow for a warmer, fall-toned cobbler.
• Top with vanilla ice cream the moment you serve, the melting scoop soaks into the hot cake for extra magic.