n 6 quart or larger dutch oven with enough water to cover
10-inch/5-quart Dutch oven with two, 24-inch strips
1 briquettes for a 10\" dutch oven, if u are using a
Place dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
Empty pie filling into Dutch oven.
Spread dry cake mix on top of pie filling and spread evenly. Sprinkle with cinnamon to taste.
Cut butter or margarine into even sized pieces and arrange on top.
Put lid on dutch oven and arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).
For easy cleaning, line Dutch oven with foil.
Place in Dutch oven the peaches with juice.
Dump over top of peaches the cake mix; spread evenly.
Stir enough to moisten cake mix; dot top with the butter or margarine.
Place lid on Dutch oven.
Place coals on top and bottom of Dutch oven; bake for 45 minutes.
Preheat oven according to instructions on cake mix.
Melt the butter
Drain fruit, reserving juice.
Line Dutch oven with foil. Grease foil.
Arrange pineapple with cherries in center of each slice on top of foil.
Sprinkle brown sugar and 3 tablespoons of reserved juice over fruit.
Prepare cake mix according to package directions.
Pour over fruit.
Put cover on Dutch oven.
To bake, set in coals and put coals on top.
Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan 8 minutes, then invert on platter.
Carefully peel away foil.
Line Dutch oven with foil.
Pour fruit on the bottom. Sprinkle cake mix on top of fruit.
Pour 7-Up on top of cake mix. Cover and cook over charcoals for approximately 1 hour.
While cooking, place 6 to 8 briquets
on the lid to cook the top.
Dab with ice cream or Cool Whip.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
Line a 12-inch Dutch oven with parchment paper. Pour in peach filling; spread evenly. Sprinkle cake mix on top, followed by 1/2 cup pecans. Stir peach mixture briefly.
Sprinkle butter cubes, the remaining 1/2 cup pecans, and toffee chips evenly over the peach mixture. Cover with lid.
Carefully place medium-hot coals over and under the Dutch oven; cook until golden brown, 30 to 35 minutes.
You will also need charcoal and a 14-inch Dutch oven.
Start with Duncan Hines dark Dutch fudge cake mix.
Add peppermint extract to the batter while mixing.
Bake and cool as directed, then sprinkle crushed peppermint candy on top of frosted cake.
For conventional oven:
Spray bottom of
For the cake:.
Line 3 (9-inch)
Preheat oven to 500 Degrees while doing
For the Cake: Set oven rack in middle position. (If oven is too small
Pour fruit in cast iron Dutch oven. Sprinkle dry cake mix over fruit. Dot margarine on top of cake mix. Cover tightly, set in coals of campfire, putting coals on lid also, and let cook until cake is lightly browned. Rotate Dutch oven one quarter turn every 15 minutes for even cooking, especially if the active fire is only on one side of the Dutch oven. Recipe can be halved easily.
Dump pie filling in cast-iron Dutch oven.
Dump cake mix over pie filling and put butter on top.
Put on campfire and cook until pie filling seeps to top of cake mix, then cover entire Dutch oven with coals and cook until crust is golden brown (about 10 minutes) or bake in oven at 350\u00b0 in cake pan until done.
Preheat oven to 375\u00b0F.
On
Put pie filling in Dutch oven lined with foil if you want easy cleanup.
Sprinkle dry cake mix over filling.
Dot with butter chunks.
Bake for approximately 30 minutes in coals, below and above Dutch oven.
Place in Dutch oven the can of peaches and juice.
Dump over the top the yellow or white cake mix. Stir enough to moisten cake mix.
Dot with butter.
Place coals on top and bottom of Dutch oven and bake for 45 minutes to 1 hour.