Bake this easy Pumpkin Dutch Oven Cake on your next camping trip. This simple 3-ingredient cake is perfect for fall camping!
Happy Fall, y’all! We have a new pumpkin dessert for you. Our Dutch Oven Pumpkin Pie Cake is popular this time of year. This recipe is even easier to make.
How to Make Pumpkin Dutch Oven Cake
We made this recipe on a recent camping trip. While we are detailing how this is made in a Dutch oven, instructions are included for making this on a grill or in an oven at home.
Easy Pumpkin Cake Ingredients
This cake is made with three ingredients. We have shown an optional fourth ingredient for topping.
- an angel food cake mix
- canned pumpkin puree
- pumpkin spice blend
- optional: whipped topping
An eight-year-old friend helped make this simple cake. The steps are:
- prepare coals for the Dutch oven
- mix the cake ingredients
- bake under and over the coals
- top with spiced whipped topping
Explanations of the steps are included below.
Preparing Heat Baking Source
The key to baking Dutch Oven Desserts is the proper heat. The longer bake time requires consistent heat, so we use charcoal briquettes.
For this recipe, we used 25 briquettes. Eight of them went below the oven and 17 on the lid.
Dutch Oven Tip
Instant light charcoal briquettes make for easy prep.
A charcoal chimney helps speed the process, especially under wet or windy conditions.
We always light extra coals but did not end up using them on this quick bake.
Mixing the Pumpkin Angel Food Cake
Place the contents of a 15-ounce can of pumpkin puree in a mixing bowl. Add the contents of the angel food cake mix* and 1+ teaspoon of pumpkin pie spice.
*The angel food cake mix needs to be the just add water variety.
Slowly stir to combine. Stop when you no longer see dry cake mix.
Baking the Cake
Place the lid on the Dutch oven. Put the oven over a small group of eight coals.
Arrange 17 coals on the lid of the oven. Bake for 25-30 minutes.
We find that our noses are the best judge on when to check on the cake. When a strong pumpkin smell appears near the end of the bake time, take a peek under the lid.
The cake should be a nice golden brown that springs back to the touch. Add a few more minutes if needed, taking care to not burn the edges.
Oven or Grill Directions for this Pumpkin Dutch Oven Cake
This cake can be baked on a grill or in an oven. The heat should be set to 350 degrees.
Without a lid, the baking time is 20-25 minutes. 25-30 minutes with the lid on.
Pumpkin Spice Whipped Topping
While you can use whipped topping with the squeeze top, but we recommend the frozen whipped topping that comes in a tub. Let it thaw in your cooler or out on the counter while the cake bakes.
Sprinkle a teaspoon or so of pumpkin spice into the whipped topping and stir. Dollop a little on each serving or spread on a cooled cake like frosting.
This cake is very light and airy with a subtle pumpkin taste. We enjoyed it as an afternoon snack.
More Dutch Oven Desserts that Use Cake Mixes
- Cherry Chocolate Lava Cake
- Classic Dump Cake
- Best Ever Chocolate Cake
- Cinnamon Apple Cake
- Peanut Butter Cup Cake
- Turtle Lava Cake
- Strawberry Cheesecake Cobbler
- angel food cake mix, 1 box
- pumpkin puree, 15 oz can
- 1+ teaspoon pumpkin pie spice
- optional: whipped topping
- Prepare 25+ coals for the Dutch oven.
- In a large bowl, mix the cake mix, spice, and pumpkin puree.
- Stir just until combined. The batter should have some airiness to it.
- Put the batter into a lined Dutch oven.
- Cover with the lid.
- Place over a small circle of 8 prepared coals.
- Arrange 17 coals on the lid of the oven.
- Bake for 25-30 minutes.
- Remove the cake from the oven.
- Mix at least 1 teaspoon of pumpkin pie spice thoroughly into the thawed whipped topping.
- Serve cake with a dollop of spice whipped topping.
Bake this cake on a grill or in an oven set to 350 degrees.
The baking time is 20-25 minutes with the lid off and 25-30 minutes with the lid on.
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Amount Per Serving: Calories: 177