Open the fruit cans, drain completely and save half the liquid. Dump the fruits into a 12” or 14” Dutch Oven and mix them together.
Cover somewhat evenly with the cake mix; you may not need all of it depending on the size of your Dutch Oven.
Slice the butter into thin pats and spread them across the top of the cake mix.
Sprinkle the entire top with some of the saved juices to aid in making it crisp. Small dents in the surface may help the process.
Cover with the pecans and sprinkle with brown sugar and cinnamon.
Cook at 350o for approximately 45 minutes, or until the cake mix appears browned and cooked.
Check progress after 20 minutes, and every 10 thereafter.
It is often a good idea to twist the lid 90o in one direction, and the oven 90o in the other every time you check to even the temperature within it.
1 – Approximately 350o in a 12” Dutch Oven can be reached with 8 charcoal briquettes underneath and 10 on top, depending on weather conditions. Two more will be needed top and bottom for a 14” one. Replace as necessary. If the mixture boils heavily, remove 2 bottom coals, if it doesn’t boil, add
2 – Cleanup can be eased by lining the Dutch Oven with heavy duty aluminum foil.
3 – A deep 13 X 9 cake pan can be used for kitchen oven cooking, halving the recipe.
Tnx, Neal, WA9FTU