So, this recipe is sort of my own creation because my mom told me about it over the phone and when I went to the Jamaican grocery store (Bravo) near my house, they happened to be out of cherry pie filling. So, as a result, I ended up making it with canned mango and guava puree (a kitchen staple no doubt here in S. Florida). I’ve attached the original recipe, as per My Mom (this is super duper easy by the way which is why I wanted to try it). Your friends and family will think you are a rock star when you make this and it is so easy!!!
Mom’s Original Easy Cherry/Pinapple Too Good To Be True Cobbler
1 16. 0z can crushed pineapple
1 (160z ?) can cherry pie filling
½ c (more or less depending on how much you want to add) Chopped nuts (optional)
Box of yellow cake mix
1 stick of butter (1 cup)
Or, my TropiCobbler version:
All the same as above, except instead of the cherry pie filling:
1 16 oz can mango (fresh is okay too of course) drained and chopped
1 16 oz can guava puree (found in most ethnic grocery stores), I believe guava jelly could be substituted. Use only half the can of puree (more or less).
Step 1: preheat oven to 350
Step 2: spray 9″X13″ pan with Pam
Step 3: layer pineapple in panStep 4: layer fruit filling in pan
Step 5: add nuts
Step 6: add cake mix on top
Step 7: cut up butter in pieces and put on top Bake for 50 minutes until browned and bubbly.
Yummy with ice cream and whipped topping.