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Cherry Cobbler
February 04, 2019

I made this in a 9x13 baking pan. I needed two cans of pie filling to cover the bottom of it. I cut a 1/2 cup of butter into the cake mix along with about a 1/3 cup of brown sugar. I then put another 1/2 cup of butter in pads on top of mixture and topped with a 1/2 cup of brown sugar. Baked for 45 minutes - UNCOVERED (baked it covered once and it was soup). It was rich and delicious. (Hard to go wrong with sugar and butter. =)

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