Peaches and Cream Cobbler

• (20 ounce) can crushed pineapple, in its own juice↗1
• (16 ounce) bags frozen peaches (DO NOT THAW)↗2
• (18 1/4 ounce) box white cake mix1
• cup brown sugar↗1⁄2
• tablespoons margarine, melted↗8
• cup raisins (optional) or 1/2 cup pecans (optional)↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spread crushed pineapple with its juices in the bottom of a 13x9 inch pan.

3. 3

   Next scatter one bag of frozen peaches over the pineapple.

4. 4

   Dump the white cake mix on top of the peaches.

5. 5

   Scatter second bag of frozen peaches over the cake mix.

6. 6

   Sprinkle the optional raisins or pecans.

7. 7

   Sprinkle the brown sugar over the raisins.

8. 8

   Next evenly pour the melted margarine over the entire pan.

9. 9

   Bake 55-60 minutes, or until the edges are crispy golden and pulling away from the side of the pan.

10. 10

    Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.

11. 11

    Enjoy!