500g frozen raspberries
340g packet Vanilla (dry) cake mix
375ml lemonade
Pre-heat oven to 180ºC.
Place frozen raspberries (no need to thaw) over the base of a 26cm square (or similar sized) baking dish. Sprinkle dry cake mix over the berries so that they are completely covered, then gently spoon the lemonade over the top of the cake mix, gently spreading it with the back of the spoon to cover the cake mix. Bake uncovered for 50 minutes, or until crust is cooked through and golden on top. Cobbler can be covered with foil in the latter stages of cooking to prevent the top from burning (if needed).
Amount of ingredients can be varied to suit size of tin. Cake mix layer should not be too thick and ideally be covered by the lemonade to avoid dry patches. Diet lemonade may be used.
Serves 4.