Dutch ovens are terrific for cooking outdoors. Some enthusiasts claim food tastes better when cooked over an outdoor fire in a Dutch oven. Before starting, you will need a few supplies: a lid lifter, tongs, heavy gloves made especially for camp cooking, wooden utensils, charcoal briquettes, and a Dutch oven, which can range from 5 to 22 inches in diameter. To attain the 325 to 350 degrees F required by many recipes, use this simple formula: use twice as many charcoal briquettes as the size of the Dutch oven. A 12-inch oven would use about 24 briquettes. They will be placed both under the Dutch oven as well as on the lid.
This recipe comes from The International Dutch Oven Society.
Yield: Makes 8 to 12 servings.
- 2 cans (28 ounces each) cherry pie filling
- 1 can (14 ounces) crushed pineapple
- 1 box yellow cake mix
- 3/4 cup (1-1/2 sticks) butter, cut into 1 tablespoon cubes
Use a 12-inch Dutch oven.
Lightly grease the Dutch oven, then pour the fruit filling into it. Sprinkle the cake mix on top of the fruit. Place the butter cubes on top. Arrange 24 charcoal briquettes, with eight underneath and 16 on top, all in ring patterns. Bake at 350°F until golden brown.
Please see the specific instructions for cooking outdoors with a Dutch oven above, in the recipe introduction.
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