Wednesday, April 25, 2012

Dutch Oven Dump Cakes

Dutch Oven Dump Cakes

Recipes for Apple Spice Dumpcake and Cheery Chocolate Dump Cake are below.


These quick and easy cakes make a great dessert or stand alone with your cake complimenting beverage of choice. Dump cakes are more a technique than a hard and fast recipe.  I'm a big believer in using what's on hand.  In these recipes I used Parkay you can also use butter or when packing in camp supplies, Canola oil.


I'm a huge fan of cast iron and have a lot of cast iron cookware.  Travelling including flying around a lot has taught me the advantages of Aluminum cookware.  It is light, cooks great, the hard anodized is semi non stick and it does not demand cleaning right after cooking. The dutch oven in the Apple Spice recipe is a 12" GSI Silver aluminum camp oven I found on craigslist being sold as cast iron.  Cost was $20 about a quarter of what they cost new.  The Chocolate Cherry recipe is cooked in a 14" hard anodized. I bought it from Ceedub at the now defunct sportsmans show in Monroe WA many years ago.


While both of these cakes were cooked in camp style (with legs) Dutch ovens.  This recipe will work perfectly in enameled kitchen Dutch ovens that are all the rage right now.


Getting the liquid right is the trick with dump cakes. Some recipes use no soda and lots of butter.  There is a popular recipe floating around the web that uses a can of crush Pineapple in juice and a can of Cherry pie filling.  The liquid in the crushed Pineapple meets the liquid needs for that recipe.  I try to stay close to the liquids and butter or oil called for on the cake mix box.


These days I seldom cook just with charcoal.  I'll use my firebox as my base heat and a Dutch Oven Dome or natural charcoal from the firebox on top.  If you need guidance on cooking with charcoal briquettes the Lone Star BBQ Society has good advice on the ring method that Ceedub teaches here http://lsdos.com/outdoor.html

Apple Spice Dutch Oven Dump Cake


This is not the one recipe for Apple Spice Dump Cake that is repeated all over the web.   This is Dutch oven 101 dump cake technique and my own recipe.
  • One Box Apple Spice Cake Mix
  • Two cans Lite Apple Pie Filling (No Added Sugar)
  • One can Lemon and Line soda
  • 1/3 Cup Butter/Margarine/Canola Oil (One not all three)
  • Couple pinches of ground cinnamon (about 1/2 teaspoon)
  • Couple hand fulls of Pecans (about one cup)
  • Preheat Oven to 350°F
If you have a sweet tooth use regular pie filling.I prefer less sweet for a more natural flavor and used Lite no sugar added pie filling.  One option is pour out a shot glass of soda and replace it with Whiskey, Bourbon or Rum.  You don't want soda sweetened with Aspartame or Nutra Sweet, bad things happen when it gets hot.  For diet soda use one sweetened with Splenda or just use fat free milk instead of soda. 



Dump filling in the dutch oven, level and sprinkle a few pinches of ground Cinnamon on top.  Greasing the pan is not required but if you feel the need go ahead. 12" Dutch oven.


Dump in the cake mix and level (does not need to be perfect.)

Pour a can of Lemon and Lime soda  on top using a spiral pattern.

Add approximately a third of a cup of Parkay poured on top.  You can also use butter chips or Canola oil.  Bake with the lid went on in a 350°F degree oven.

25 Minutes into the 50 +/- bake time gently open the dutch oven and sprinkled with two handfuls of Pecans.  You can see cake mix that the dump cake magic has not worked on yet. This is why Dump cakes are best cooked in a Dutch oven with the lid on. The picture below shows that the magic worked and it tasted amazing.

After 50 Minutes total baking time @ 350°F check the internal temp of the cake.  The target is 200°F.  



 Serve hot or cold straight up or with whipped cream or ice cream.
Yummy!!!







Chocolate Cherry Dutch Oven Dump Cake
  • One Box Chocolate Cake Mix
  • Two cans Lite Cherry pie filling (No Added Sugar)
  • One can Lemon and Line soda
  • 1/2 Cup Butter/Margarine/Canola Oil (One not all three)
  • Couple hand fulls of Pecans (about one cup) optional and not pictured.
  • Preheat Oven to 350°F
If you have a sweet tooth use regular pie filling.I prefer less sweet for a more natural flavor and used Lite no sugar added pie filling.  One option is pour out a shot glass of soda and replace it with Whiskey, Bourbon or Rum.  You don't want soda sweetened with Aspartame or Nutra Sweet, bad things happen when it gets hot.  For diet soda use one sweetened with Splenda or just use fat free milk instead of soda. 

Dump two cans of Cherry pie filling in a Dutch Oven and level.
14" in this case but a 12" is ideal and a 10" will work in a pinch

This was a two part Mix .Dump in the cake mix first and then sprinkled the topping packet on top.  A one bag Chocolate cake mix without topping works just fine.

Pour a can of Lemon and Lime soda on top in a spiral pattern.


Add a half a cup of Margarine or Butter or Canola Oil

Bake for 50 Minutes at 350°F.  The target is 200°FThis was baked on top of the firebox of my Gator Pit BBQ Smoker.

To trap the heat coming off the firebox I used a Camp Chef Dutch Oven Dome. Right where you see it was where it sat the whole time cooking.  It was done when I could smell it and lifted the lid to see bubbling yumminess.  In a conventional oven bake for 50 minutes @ 350°F then check the internal temp of the cake.  The target is 200°F.

Delicious hot or cold

'Que on,
Konrad "Teddy Bear" Haskins

Alternative spellings: Apple Spice Dumpcake, Chocolate Cherry Dumpcake, Chocolate Cherry Dump cake, Cherry Chocolate Dumpcake, Cherry Chocolate Dump cake










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