Pineapple and Peach Tart

I don't ever advice to use already made ingredients to cook. I strongly believe in making everything from scratch but for this one there is an exception. A friend showed us this recipe and my husband modified it a bit. Really good and similar to cobbler but quicker to make and completely different.

When it was introduced to us. It was made with cherries and pineapples, but my husband made it with peaches and pineapples. Both ways were really good.

All you need is: 
Can of pineapple with its juices drained
Can of Peaches with its syrup
1 box yellow cake mix
butter

Preheat your oven to 350F or 170C. Then Pour both of your cans into a pyrex that will go into the oven. (Remember to drain out the juice from the pineapples can only, but leave the syrup from the peach can) Then take your cake mix and sprinkle the entire box all over the top of the canned fruit.


Take spoons of butter and spread them out evenly all over the top of the cake mix.  Put it in the oven for about 40 - 50 minutes until it is nicely browned.

We ate it with ice - cream and it was really good. I tried it both warm and cold and they were great both ways.

Print Recipe


Comments

  1. The morden day Bree, from desparate housewife. Love your blog.

    Kisses from
    london

    ReplyDelete

Post a Comment

Popular Posts