Dutch Oven Fruit Cobbler Cake

From Carolynn Van Lydegraf

1 can pie filling (raspberry, cherry, blueberry, etc)
1 can crushed pineapple
1 white or yellow cake mix
1/2 cup butter or margarine
Nuts (optional)

Place fruit in the bottom of a 12" dutch oven. Spread the dry cake mix over the fruit. Cut the butter into small pieces and sprinkle over the cake mix. If desired, add a layer of nuts, either chopped or whole. Bake over a 350 degree fire for 1 hour or until done. Serve hot. Makes 12-15 servings. (I use 14 coals on top and 10 on the bottom.)