Pineapple-Cherry Cake Cobbler
Preheat oven to 350 degrees F. In a large bowl, gently toss together the cherries, pear, pineapple, sugar, and vanilla until thoroughly combined. Spoon mixture into a 3-quart rectangular baking dish; set aside.Advertisement
In a large bowl combine the cake mix, water, oil, and egg. Beat with an electric mixer on medium speed until combined. Drop dough into 16 small mounds atop the fruit mixture. Sift together the cinnamon and nutmeg then sprinkle on top of the mounds.
Bake, uncovered, for 35 to 40 minutes or until a toothpick inserted into a mound comes out clean. Serve warm. Cover and store leftovers at room temperature for up to 3 days (see Tip).
Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Truvia(R) Spoonable or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount that's equivalent to 1 tablespoon sugar. Nutrition Facts per serving with sugar substitute: same as below, except 153 cal.
To reheat: Place 1 serving (about 2/3 cup) in a microwave safe dessert bowl. Micro-cook on 100% power (high) for 18 to 20 seconds until warm.
1 fat, 1 fruit, 1 starch