• 2 cans of fruit pie filling (e.g. apple, peach, cherry or a combo)
• 1 white or yellow cake mix
• 1 cup light brown sugar
• 1 stick butter
• powdered cinnamon
• 24 coals (8 bottom, 16 top)

Spread the pie filling in the bottom of the Dutch Oven, making sure to get all the syrup out of the cans.  Sprinkle with some brown sugar and cinnamon.  Carefully dump the cake mix over the fruit, and spread to an even level.    Top with thin pats of butter.  Sprinkle with more brown sugar and cinnamon.  Bake for 30-40 minutes until the top appears crispy.