To start, I cut a sheet of parchment paper into six or seven long strips and laid them in my Dutch oven, with the ends hanging over the sides.  This is a big help in getting the Chocolate Turtle Cake out after it's done.

I then used a German Chocolate Cake mix and followed the mixing directions on the box.  I poured a little more than half the batter into the bottom of the Dutch oven.  I used a 12" Dutch oven, since that is the smallest I have, but wondered how this would do in a 10" Dutch oven.  The cake would be a bit higher.

I set the Dutch oven on 10 coals and put 14 on the top, then cooked this bottom half for about 15 minutes.

While the cake was cooking, I started heating 1 1/2 lbs of caramels with 1 1/4 cups of evaporated milk over medium heat for the caramel sauce.  Keep stirring so it doesn't burn.

After 15 minutes, I checked the cake to make sure it was somewhat done on the top.  I didn't want the top to collapse as I did the next part, so I used my finger to see if a light depression sprang back a bit.  Once it did, I poured one bag of milk chocolate chips over the cake and sprinkled them around so they were evenly distributed.  (You could also use semi-sweet chips).

Next I poured half the caramel sauce over the cake and chocolate chips, then the rest of the cake batter over everything.

I cooked the cake for about 30-40 minutes more using the same coals, then checked the cake with a toothpick to see if it came out clean.  Warning: if you push it too far down , it hits the chocolate-caramel layer.

Once the cake was done, my wife and I carefully grabbed the ends of the parchment paper strips hanging over the sides, gently lifted the cake out of the Dutch oven, and put it on a large plate.   I trimmed the edges of the parchment strips so they didn't show and poured the rest of the caramel sauce over the top.  When serving, I slipped the parchment pieces out from underneath.  (If you prefer, you can gently flip it over when you remove it from the oven and pull the parchment strips off, then flip it back over and pour on the caramel sauce).

Sprinkle with chopped pecans, serve with ice cream and you have an absolutely delicious Dutch oven cake!

Enjoy!

If you haven't done any Dutch oven cooking, I recommend my series on Getting Started with Dutch Oven Cooking.

Also, I would love it if you would share this post on Facebook or Twitter -- all you have to do is click the corresponding link below (or you can share on a number of other social media sites)!  Thanks!

Dutch Oven Chocolate Turtle Cake – My Best One Yet! is a post from: Outdoor Cooking Magic

Dutch Oven Chocolate Turtle Cake – My Best One Yet! is a post from: Outdoor Cooking Magic

Dutch Oven Peach Cobbler

12 fresh sliced peaches
1 T cinnamon
2 pkgs white cake mix
16 oz 7-up

Place peaches in Dutch oven and sprinkle with cinnamon. Cover with cake mix, then gently pour 7-up over the dry mix. Cover and cook for 60 mins at 350 degrees, which is about 8 coals underneath and 15 on the top of your Dutch oven.

Tim Croall

Easy Dutch Oven Peach Cobbler

1 box cake mix
2 29 oz cans sliced peaches
3 eggs
1 cup sugar
1/2 cup brown sugar
Oil: 1/3 cup plus 1 T
1 teaspoon cinnamon
water

Mix the cake mix, 3 eggs, 1 and 1/3 cup water, 1/3 cup oil.

Preheat oven over 8 burning coals. Add 1 T of oil and ½ cup of brown sugar to the Dutch oven.  When the sugar has melted, add the peaches (add no more than 1/2 cup of the juice). Add 1 cup sugar and 2 teaspoons cinnamon. Stir.  Pour the cake batter onto the peaches slowly.

Put the lid on the Dutch oven and add 12 burning coals to the top of the lid. After 15 minutes, remove oven from the bottom coals but continue baking with the lid coals until cake is brown and cake is done (check with toothpick). Allow cake to cool 30 minutes before serving.

Peach-Orange Dump Cobbler

1 (30 oz.) can sliced peaches
1 yellow cake mix
2 (8 oz.) cans mandarin oranges
1 can Orange soda
2 tsp. cinnamon
4 Tbs. Butter (cut into pieces)
¾ cup brown sugar
Vanilla ice cream

Line a Dutch oven with heavy-duty foil. Add drained peaches, drained oranges, and cinnamon to the Dutch oven and stir. Sprinkle the brown sugar over the fruit.

Dump cake mix in a pile over the center of the fruit. Make a well in the center of the cake mix. Pour the orange soda into the well. Stir into the cake mix to moisten. Spread the mixture evenly over fruit and dot the top with butter.  Place the lid on the Dutch oven and bake using 8-10 briquettes on the bottom and 14-16 briquettes on the top for 45-60 minutes.

Serve warm with vanilla ice cream.

Dutch Oven Peach Cobbler Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Peach Cobbler Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Dessert - Cherry Cobbler

First of all, to help with clean up, line your Dutch oven with heavy duty foil. Now pour the cherry pie filling into the Dutch oven and spread it over the bottom. In a bowl, mix together the sugar, flour, oatmeal, and pecans. Add the vanilla. Cut the butter into pieces that are about 1 tbsp in size. Mix into the sugar/flour/oatmeal mixture. You might need to use your hands or a pastry cutter. Spread this topping over the cherries.

Put the lid on the Dutch oven and bake the cobbler, using about 10 briquets on the bottom and 16 on the top. Bake for about 45 minutes. Check and see if the crust is brown and the cherries bubbly. If so, then it is done and ready to eat! Serve this with whipped cream or ice cream. How's that for an easy Dutch oven dessert?

Dutch Oven Dessert - Pineapple Upside-Down Cake

Start by preheating your Dutch oven. Use about 10 coals underneath and 16 on top.

In a bowl, combine the cake mix, eggs, oil, water, and pineapple juice from the can of pineapple. Stir until all the lumps are gone. Now melt the butter in the Dutch oven (which should be preheated by now). Add the brown sugar and stir until it is all dissolved. Put the pineapple rings evenly in the bottom of the Dutch oven and put a cherry in the middle of each. Pour the cake batter over all the rings. Put the lid back on and bake for about 30 minutes or until the cake is done in the center (use a toothpick or thin stick to poke in middle and see if it is clean when you pull it back out. If it has batter stuck to it, it needs to cook some more). Don't be surprised if the cake shrinks a little when it is done. This will help you get it out upside down (which will be right side up!) . When done, remove the lid, and turn the Dutch oven over onto a serving dish or place.

Pineapple Upside-down cake is one of the classic, favorite easy Dutch oven desserts.

Dutch Oven Dessert - Chocolate Turtle Cake

Line your Dutch oven with heavy foil. Make the cake, using the mix, water, oil, and the eggs. Pour half of the batter in the Dutch oven and then cook over coals, with the lid on, until done, about 15-20 minutes (check to make sure it's done--toothpick comes out clean). While the cake is cooking, heat the caramels and evaporated milk in a sauce pan and melt. You can do this on the fire. When the first layer of cake is done, pour and spread the caramel mix over the warm cake in the dutch oven. Sprinkle the pecans and chocolate chips over the mixture and then spread the remaining cake batter on top of that. Cover with the lid, add 12 coals on top of the lid. Cook until done, about 15 minutes. This tastes great warm (with ice cream, it would be great!) but helps if you let it cool completely before you serve.

Just a hint for cooking the cake in a dutch oven. Use a pie tin in the bottom below the tin foil. Underneath the pie tin, put either a dutch oven trivet, or some small stones. This will keep the cake off the bottom of the dutch oven and make it MUCH less likely to burn!

These are some great dutch oven recipes. Give them a try!

P. S., if you would like more outdoor cooking recipes, including dutch oven recipes, please sign up to receive the Outdoor Cooking Magic newsletter below:

cooking, dutch oven, recipes

Three Easy Dutch Oven Desserts is a post from: Outdoor Cooking Magic

Three Easy Dutch Oven Desserts is a post from: Outdoor Cooking Magic

Line a 12" Dutch oven with baker's parchment.  Blend the following:

Combine:

Pour over cookie crust. Bake for 10 min. remove oven from bottom heat. Add bottom briquets to top. Continue cooking with top heat until mixture sets up, 15-20 minutes or until toothpick removes clean. emove lid. Sprinkle with powdered sugar. Let cool. Cut into wedges.

Doug Darling

Lemon Bars is a post from: Outdoor Cooking Magic

Lemon Bars is a post from: Outdoor Cooking Magic

Wash the apples.  Remove the core, but don't cut all the way through--leave the bottom of the apple intact.  In a bowl, combine the raisins, almonds, cinnamon, and nutmeg.  Divide the filling among the apples, stuffing the filling into the apples.  Combine the water, orange juice concentrate and honey and mix until well blended.    Place the apples into the Dutch oven and carefully pour the liquid mixture over the apples.  Bake with 9 briquets on bottom and 26 on the top for 45 minutes until the apples are tender.  Spoon sauce over the apples before serving. 

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Baked Stuffed Apples is a post from: Outdoor Cooking Magic

Baked Stuffed Apples is a post from: Outdoor Cooking Magic

Melt butter, brown sugar, cinnamon, and a tablespoon of water in the cover of a chef kit. (large frying pan) Stir well until sugar/butter becomes a caramel. Add pecans and raisins to the caramel mixture. Cut the biscuits into quarters. Stir into the caramel mixture, coating each part with caramel. Place the pan in the Dutch Oven, with three stones under the pan.  Bake the biscuits for 15 minutes until they are golden brown.

Pecan Caramel Rolls is a post from: Outdoor Cooking Magic

Pecan Caramel Rolls is a post from: Outdoor Cooking Magic

Heat about one and a half inches of cooking oil in the Dutch Oven. Be careful not to allow it to become too hot. Heat over coals, NOT FLAMES! Prepare the biscuits by sticking your thumb through them to make a ring. CAREFULLY drop them from a spoon into the hot oil. Turn them once. Remove them from the oil and roll them in the cinnamon and sugar mixture.

Enjoy!


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Cinnamon Sugar Donuts is a post from: Outdoor Cooking Magic

Cinnamon Sugar Donuts is a post from: Outdoor Cooking Magic

Grease a round cake pan that will fit in the Dutch oven. I use Pam. Break up graham crackers, and candy bars. Layer pan with graham crackers, then bars, then marshmallows, and then start over until your pan is full. Place pan inside your dutch oven. Cook in Dutch oven over hot coals about 30 minutes. Time may depend on how hot and how many coals you use. It is very good.

Kathy Kaiser

Dutch Oven S’Mores is a post from: Outdoor Cooking Magic

Dutch Oven S’Mores is a post from: Outdoor Cooking Magic

Line a Dutch oven with heavy duty foil. Add all the fruit, almond extract, cinnamon, and 1/2 cup of the dry cake mix. Stir to mix.

In a separate bowl mix together the remaining cake mix and the sweetened condensed milk. Pour the batter over the top of the fruit. Sprinkle with the toasted almonds.

Cover the Dutch oven and bake for 45 to 60 minutes using 8-10 briquettes on the bottom and 14-16 briquettes on the top until topping is golden brown.  Serve with whipped cream or vanilla ice cream.

Fruit Cobbler Supreme is a post from: Outdoor Cooking Magic

Fruit Cobbler Supreme is a post from: Outdoor Cooking Magic

Cut each biscuit into four pieces (you can do this quickly by stacking several on top of each other, cutting through them all at once, then separating). Mix sugar and cinnamon in zip-lock bag. Add biscuit quarters and shake until all are coated well. You can do this part ahead of time if you like and have ready.

Place the coated biscuit pieces in the bottom of the Dutch oven. Melt butter in lid of Dutch oven and then pour over the biscuit quarters. Put 6-8 coals underneath Dutch oven and 14-15 on top. Bake for 30 minutes.

Enjoy,


P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Cinnamon Bread is a post from: Outdoor Cooking Magic

Dutch Oven Cinnamon Bread is a post from: Outdoor Cooking Magic

Pour cans of filling in bottom of Dutch oven. Sprinkle cake mix over top of fruit, but DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR.Cover and bake (6-8 coals underneath, 14-16 coals on top) until bubbly and top is lightly browned, about 30-45 min.

Dutch Oven Dump Cobbler is a post from: Outdoor Cooking Magic

Dutch Oven Dump Cobbler is a post from: Outdoor Cooking Magic

Lightly grease the inside of a Dutch oven. On a lightly floured surface, flatten the thawed dough slightly. Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place the sugar mixture on a sheet of foil.

Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans.

Cover and let rise near the fire for about 45 minutes (this can be a great thing to do while the rest of the dinner is cooking). Place Dutch oven over 6-8 coals, and place 14-16 coals on lid. Bake for 30 minutes or till done. Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes.

Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.

Dutch Oven Cinnamon-Pecan Ring is a post from: Outdoor Cooking Magic

Dutch Oven Cinnamon-Pecan Ring is a post from: Outdoor Cooking Magic

Cinnamon-Pecan Ring

Lightly grease the inside of a Dutch oven. On a lightly floured surface, flatten the thawed dough slightly. Cut each loaf into 4 pieces (total of 8). Form each piece into a rope about 18" long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place the sugar mixture on a sheet of foil.

Roll rope in sugar mixture to coat evenly. Shape rope into a coil in the center of the Dutch oven. Roll another rope in sugar. Attach securely to end of first rope and continue coil. Continue coating ropes and attaching to form a 10-11" circle. Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans. Cover and let rise near the fire for about 45 minutes (this can be a great thing to do while the rest of the dinner is cooking). Place Dutch oven over 6-8 coals, and place 14-16 coals on lid. Bake for 30 minutes or till done.

Cover with foil last 15 minutes to prevent over browning if necessary. Cool about 15 minutes. Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.

This is a very easy Dutch oven dessert. Just make sure to start it in time so that is done and ready to serve.

Dutch Oven Dump Cobbler

Pour cans of filling in bottom of Dutch oven. Sprinkle cake mix over top of fruit, but DO NOT STIR! Sprinkle with cinnamon and cut pads of butter and let fall on surface. DO NOT STIR.

Cover and bake (6-8 coals underneath, 14-16 coals on top) until bubbly and top is lightly browned, about 30-45 min.

There you go--these will get you started. See Dutch Oven Dessert Recipes for more delicious Dutch oven desserts.  Outdoor Cooking Magic has lots of Dutch oven recipes.

Enjoy the desserts!

P.S. If you enjoyed, these, please sign up for my Outdoor Cooking Magic newsletter to get more outdoor cooking recipes  and tips:

Dutch Oven Desserts is a post from: Outdoor Cooking Magic

Dutch Oven Desserts is a post from: Outdoor Cooking Magic