Ingredients
Scale
- 1 box (15.25 ounces) Yellow Cake Mix: A boxed cake mix is the secret to the ease and speed of this recipe, especially when camping. Yellow cake mix provides a classic, buttery flavor that’s a crowd-pleaser. You can also use white cake mix or even spice cake mix for variations. Choose your favorite brand for consistent results.
- 1 can (21 ounces) Apple Pie Filling: Apple pie filling adds moisture, sweetness, and a delightful fruity element to the cake. The cinnamon and apple spices complement the campfire baking beautifully, creating a warm and comforting flavor profile. You can experiment with other pie fillings like cherry, blueberry, or peach for different variations.
- 3 large Eggs: Eggs bind the ingredients together, add richness, and contribute to the cake’s structure and moistness. Use large eggs for consistent results.
- ½ cup Vegetable Oil: Vegetable oil adds moisture and tenderness to the cake, ensuring it stays soft even when baked in a Dutch oven over a campfire. You can use other neutral oils like canola oil as well.
- 1 teaspoon Ground Cinnamon: Ground cinnamon enhances the warm, spiced flavor of the apple pie filling and adds a comforting aroma to the cake. Adjust the amount to your preference; some may prefer a stronger cinnamon flavor.
- ½ teaspoon Ground Nutmeg (Optional): Ground nutmeg adds a subtle warmth and depth of flavor that complements cinnamon and apple beautifully. It’s optional but recommended for a richer spice profile.
- ½ cup Chopped Walnuts or Pecans (Optional): Chopped nuts add a delightful crunch and nutty flavor to the cake. Walnuts or pecans pair particularly well with apple and cinnamon. You can omit nuts if you prefer or substitute with other nuts like almonds or hazelnuts.
- Dutch Oven (6-quart or larger): A Dutch oven is essential for baking Camping Cake over a campfire. Cast iron Dutch ovens are ideal as they distribute heat evenly and retain warmth well, mimicking oven-like baking conditions. Ensure your Dutch oven is clean and well-seasoned for optimal results.
- Charcoal Briquettes or Campfire Embers: You’ll need a heat source to bake the cake. Charcoal briquettes provide consistent and controllable heat, while campfire embers offer a more rustic and natural approach. Choose your heat source based on your preference and camping setup.
- Parchment Paper (Optional, but Recommended): Lining the Dutch oven with parchment paper makes cleanup much easier and prevents the cake from sticking to the bottom. It also helps in lifting the cake out of the Dutch oven once baked.
Instructions
Step 1: Prepare Your Dutch Oven and Heat Source
- Line the bottom of your Dutch oven with parchment paper (optional, but recommended for easier cleanup).
- Prepare your heat source. If using charcoal briquettes, light them and let them burn until they are covered in white ash. You’ll need approximately 25-30 briquettes for a 6-quart Dutch oven. If using campfire embers, ensure you have a bed of hot, glowing embers.
Step 2: Mix the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, apple pie filling, eggs, vegetable oil, ground cinnamon, and ground nutmeg (if using).
- Mix all ingredients together with a spoon or spatula until just combined. Do not overmix. The batter will be thick and chunky due to the pie filling.
- Gently fold in the chopped walnuts or pecans (if using).
Step 3: Pour Batter into Dutch Oven
- Pour the cake batter evenly into the prepared Dutch oven. Spread it out gently with a spatula if needed.
Step 4: Bake Over Campfire Embers or Charcoal
- Charcoal Method: Place the Dutch oven on a level surface. Arrange approximately 8-10 hot charcoal briquettes evenly underneath the Dutch oven. Place the lid on the Dutch oven and arrange the remaining 17-20 hot charcoal briquettes evenly on top of the lid. This provides heat from both the bottom and the top, mimicking oven-like baking.
- Campfire Embers Method: Carefully place the Dutch oven directly onto a bed of hot campfire embers. Use a shovel or tongs to arrange hot embers around the sides and on top of the lid of the Dutch oven, ensuring even heat distribution. Elevating the Dutch oven slightly on a grill grate or rocks within the embers can help prevent scorching.
Step 5: Bake and Check for Doneness
- Bake the Camping Cake for approximately 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary depending on the heat of your coals or embers, the size of your Dutch oven, and the weather conditions.
- Check for doneness after 30 minutes. Carefully lift the lid of the Dutch oven (using heat-resistant gloves or tongs) and insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it’s still wet, bake for another 5-10 minutes and check again.
- If the top of the cake is browning too quickly, remove a few charcoal briquettes from the top of the lid. If the bottom is browning too quickly, elevate the Dutch oven slightly further from the heat source.
Step 6: Cool and Serve
- Once the cake is baked, carefully remove the Dutch oven from the heat source using heat-resistant gloves or tongs.
- Let the cake cool in the Dutch oven for about 10-15 minutes before serving. This allows it to set slightly and makes it easier to slice.
- Slice the Camping Cake directly from the Dutch oven or carefully lift it out using the parchment paper lining (if used) and place it on a cutting board to slice.
- Serve warm, and enjoy your delicious campfire-baked Camping Cake under the stars!
Nutrition
- Serving Size: one normal portion
- Calories: 250-300
- Sugar: 30-35 grams
- Sodium: 200-250 mg
- Fat: 10-12 grams
- Saturated Fat: 2-3 grams
- Carbohydrates: 40-45 grams
- Fiber: 1-2 grams
- Protein: 2-3 grams
- Cholesterol: 40-50 mg