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Raspberry Sprite
3 Tablespoons Margarine or cooking oil
2 21 ounce cans raspberry pie filling
1 box white cake mix -- Do Not Mix (dry only)
1 12 ounce can sprite
1 14 ounce can whipped cream
Grease the Dutch oven, bottom and sides. Spread pie filling on the bottom. Sprinkle the cake mix-just the mix, do not mix up the cake mix, an even coating on top of the pie filling. Do not Stir into raspberry filling. Now pour the sprite evenly over the cake mix. Ready to bake.
Place the oven on the briquettes with 5 or 6 on bottom and 20 or so on top of the lid. Baking time is 30 to 40 minutes. Check at 20 minutes to see if the bottom is burning; if so, remove the underneath coals. Check again every ten minutes. Done when cake is brown and it passes the sharp knife test.
Serve hot with whipped topping on top.
Phil Haws
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