Enjoy this tropical cobbler any time of the year-frozen peaches and canned pineapple make it a piece of cake! (Groan...)

1 bag Waikiki Pineapple-Peach Muffin Mix
1 1/2 cups milk or pineapple juice
1 teaspoon salt
1/2 cup butter, melted
2 large eggs
2 1/2 to 3 cups peaches, sliced*
1 1/2 cups pineapple chunks
1/4 cup Cinnamon-Sugar Plus or a mixture of 1/4 cup granulated sugar + 1 teaspoon cinnamon

*Use fresh peaches, or a 1-pound bag of frozen peaches, thawed.

Lightly grease a 9 x 13-inch pan, or 2 1/2- to 3-quart casserole dish. Preheat the oven to 400°F.

In a medium-sized bowl, whisk together the mix, milk, salt, melted butter and eggs. Pour into the prepared baking dish. Spread the fruit over the top. Sprinkle with the cinnamon-sugar.

Bake the cobbler in the top third of the preheated oven for 40 to 50 minutes, until it's golden brown and bubbling. Remove it from the oven and serve warm, with ice cream or whipped cream. Yield: 16 servings.