A dollop of ice cream goes with just about any dutch oven dessert.
Serious thanks goes out to the Girl Scouts of Montana and Wyoming for sharing these three scrumptious dutch oven recipes with us! As a helpful hint, remember to line your dutch oven with foil (or buy liners) to make clean-up go quickly.
Dutch Oven Pineapple Upside Down Cake Recipe
1 box white cake mix
1 can pineapple
1 can soda pop
1/4 cup brown sugar
6 T butter
Pour the pineapple juice in the dutch oven. Add some brown sugar and butter. Melt these together, and then add the pineapple. Pour the cake mix over the yummy mixture, and stir in 3/4 of the soda. Don’t pour in the whole can of pop as there is already juice from the pineapple, but you do need the carbonation to make the cake rise. Try to avoid scraping the pineapple. Bake for about 30 minutes.
Dutch Oven Black Forest Cake Recipe
1 chocolate cake mix
1 can soda pop
1 can cherry pie filling
Pour the pie filling into the dutch oven. Pour in the cake mix and add 3/4 of the soda pop. Stir the soda pop into the cake mix but try to avoid hitting the cherries. Bake for about 30 minutes.
Adapt Any Apple or Blueberry Crisp Recipe for Your Dutch Oven
Use any apple crisp or blueberry crisp recipe and adjust it for your dutch oven. Just put the fruit (and rhubarb, if you have it!) in first; most recipes will have you add a little sugar to the fruit to get the juices going. Make the crisp topping in a 1 gallon ziplock bag. It will usually ask for the following ingredients: brown sugar, oats, butter, and maybe cinnamon. Toss and shake in the bag, then dump it over the fruit. Cook approximately 30 minutes; you’ll know it’s done when it’s heated and bubbling.