I love fall camping! I get to layer up in warm clothes, poke sticks in the campfire, and enjoy really great camping food. We plan on going out a few times this autumn here in Illinois.
Diana created this Pumpkin Pie Cake in the dutch oven. Our neighbors happened to be camping at the same campground and got to enjoy this tasty dessert with us.
Pumpkin Pie Cake Recipe
This recipe is really easy to make. The ingredients are pretty basic. You need a yellow cake mix, pumpkin puree, evaporated milk, lemon-lime soda, eggs, pecans, and pumpkin pie spice.
The recipe is made by preparing the pumpkin pie ingredients and pouring into a dutch oven.
Then the remaining ingredients are dumped on top.
We prepare our charcoal with one of these charcoal chimneys. They allow you to quickly prepare the charcoal without using any lighter fluid.
This is the configuration we used with the prepared charcoal for the dutch oven.
The pumpkin pie cake takes about 45-60 minutes to bake. You can lift the lid to check for doneness.
This camping dessert is a sponge cake layered on top of a baked pumpkin pie.
Our neighbors really liked the cake, especially the pecans. This would make a great dessert for Thanksgiving.
You can place the dutch oven in your regular oven, you just want to reduce the baking time.
The cake would be terrific topped with some whipped cream or vanilla ice cream but was certainly delicious without.
Do you have a dutch oven? Are you going to make this camping dessert?
This first appeared on Diana Rambles on 24 Oct 2016
Check out these other Dutch Oven Cake Recipes
Serving Size: 1
Amount Per Serving: Calories: 2374 Total Fat: 109g Saturated Fat: 29g Cholesterol: 135mg Sodium: 963mg Carbohydrates: 317g Sugar: 272g Protein: 56g