Dutch oven desserts are one of the easiest dishes to cook in your dutch oven. Here are five Dutch oven desserts that are especially easy.
Dutch Oven Dessert - Cherry Cobbler
2 30oz cans of cherry filling 2 cups sugar 2 cups flour 2 cups oatmeal 1/2 cup chopped pecans 1 cup butter 1 tsp vanillaFirst 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 your 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! Serve this with whipped cream or ice cream. How's that for an easy Dutch oven dessert?
Dutch Oven Dessert - Pineapple Upside-Down Cake
1 box yellow cake mix 3 eggs 1/3 cup oil 1/4 cup butter 1/2 cup brown sugar 1 can sliced pineapple rings (should be about 10 slices), keep the juice 10 maraschino cherriesStart 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
1 cup water 10 oz. package of miniature marshmellows 1 cup butter, melted 1 package caramels (14 oz) 1 cup brown sugar 1/2 cup baking soda 1 chocolate cake mix 1 cup pecansLine your Dutch oven with heavy foil. Mix all of the ingredients, except the caramels, together in a bowl and then pour the mixture in the Dutch oven. Unwrap the caramels and distribute evenly over the top of the chocolate cake mixture. Cook with about 6 coals underneath and 9 on the top. That's it! A delicious, easy dutch oven dessert, and it's chocolate dutch oven dessert as an added bonus!
These are some great dutch oven recipes. Give them a try!
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5 Comments
I tried your chocolate turtle recipe twice and both times it flopped. Are you sure all the ingredients are there and that they are all right? The first time I decided there was way to much soda so the second time I did it exactly the same only I only put in 1/2 tsp soda and it still turned out as a bubbly, liquid goo instead of a cake. It sounds delicious but I think there must be something missing of something else with the wrong proportions. If possible please email me and let me know what was wrong with the recipe. I would love to try it again if it will actually turn out like a cake.
Hmmm, that’s interesting. And now that I look at it, it’s definitely not 1/2 cup of baking soda It’s been a while since I tried it, so I will try and do so soon and let you know. Sorry about that. I’ll let you know (and update if necessary).
I’ve never used anywhere near 1/2 cup of baking soda for any recipe, so I knew that must be an error. I improvised and used 1 Tbs. baking soda. I also didn’t feel that there needed to be so many marshmallows, so I actually only used 1/4 of a bag. When trying to cook it we had some mishaps, and didn’t get to keep it on consistent heat, so I’m not too sure what the end result would have been as of yet. We will continue to try in the future though because the flavor was wonderful–if you can get past the fact that it’s more pudding-like than anything. Next time we will probably cut the butter amount down to 1 stick instead of two, as well as lessen the brown-sugar to a 1/2 cup to try to have it set up a little better. Overall, I thought this recipe was a good starting point, but definitely not ok as is.
Yep, I agree, never used 1/2 cup of baking soda either. I’m trying to dig through my stuff I see what I entered wrong.
You know it’s also interesting that, even though I’ve had that recipe up for quite awhile, I’ve only had a comment about a problem with it recently!