1 can fruit*
1 Jiffy Cake Mix — (or 1/2 of a normal
— cake mix) 1/4 cup butter
* (pie filling, canned fruit, or enough fresh fruit to cover the bottom of the pan nicely) Pour fruit into the bottom of and 8×8″ pan. Sprinkle cake mix on to p of fruit (I usually use a small spoon to cover all the corners well) and then cut and place small pats of butter over the top of the cake mix. Bake at 350 u
ntil golden brown. For a 13 x 9 pan I just double the recipe. Notes: I have fou nd if you leave a small amount of juice from the canned fruit in the pan, it he lps make a nicer crust and juicer fil ling. I have made this with every fruit imaginable and it has never turned out bad!
from the Frozen Assets List