feeds 8 adult leader Choco-holics or one troop of 25 Scouts!!! (used frequently to bribe parents into driving Scouts on weekend trips)
- 1 Box “Pudding-in-the-Mix” style Milk Chocolate or Devil’s Food Cake Mix
- (I think it’s Betty Crocker, but it may be Pillsbury)
- 2 cans Wilderness (or comparable) cherry pie filling
- 2 sticks butter (margarine will not work, and it definitely affects the flavor)
- Ground Cinnamon
Line a cast-iron Dutch oven with wide heavy-duty aluminum foil. (This is the only recipe I have that is not cooked straight in the Dutch Oven.)
Pour in one can of pie filling and spread it around. Sprinkle 1/2 of the cake mix over the pie filling.
Dot evenly with 1 stick butter cut into small pieces. Sprinkle with ground cinnamon. Repeat, taking care not to disturb the cake layer when spooning (carefully) the pie filling in for the next layer.
Have hot coals ready. Place Dutch oven over about 7-9 coals and put 18-22 hot coals on the lid. Check in about 10 minutes. If it is doing nothing, add more coals to the top and make sure there is air flow to the coals on the bottom. If is it just starting to show signs of the butter melting, leave it alone. If the butter is melted, and it is bubbling, remove 1-2 coals from the bottom, and 2-4 from the top. Check again in another 10 minutes. It should cook evenly, with cherry pie filling starting to bubble up from the bottom. Adjust coals to maintain even temperature.
Check again after another 10 minutes (total time now 30 minutes). Should look about done, dark top, melted butter, some bubbles of pie filling from the bottom.
DO NOT TEST WITH TOOTHPICK! This is fudgy and will always come out sticky!! Go by looks. If it doesn’t look done, tap the ash off the coals on top, add 2-4 more and let it cook for another 10 minutes.
BE CAREFUL NOT TO LET IT BURN!! Cook more from the coals on top, less from the bottom, as the higher the bottom heat, the more likely the pie filling will scorch. This comes out kind of fudgy/cakey, and is always a big hit!
TIPS: Aluminum Dutch ovens tend to get too hot or not maintain an even enough temperature for this. Cast-iron really works best.
You must use aluminum foil unless you are into sand- blasting your Dutch ovens!! The sugar in the pie filling caramelizes on the bottom and gets like concrete! The aluminum foil saves time and headaches for cleaning – especially when it’s already late at night and you have to get up and make Dutch Oven Breakfast with the same oven in the morning!!!