Wayne's Words Archive
Active Member
1 can (20 oz.) cherry pie filling
1 can (20 oz.) crushed pineapple
1 box yellow cake mix
1 stick butter
Chopped pecans
Dump pie filling and pineapple into a 10" round cake pan.
Mix together.
Dump dry cake mix over top, spread evenly.
Slice butter into pats and arrange evenly over top.
Sprinkle pecans on top.
Place cake pan inside 12" dutch oven.
Place 12 briquets underneath oven, 15 on top.
Bake for one hour, rotating after 30 minutes.
Note: Experimenting with different flavor combinations is fun. Use 2 cans of same flavor or mix as in above recipe. Peach/apple is another good combination with spice cake mix. Crushed pineapple works better than pineapple pie filling. 1/2 can of citrus-flavored soda pop can be substituted for the butter and is good! Space all briquets evenly around the edges of the bottom and lid, filling in the gap in the middle with about 4 briquets. Aluminum foil can be used to line the dutch oven or you can always cook directly in it. I have better luck using a cake pan, with something to keep the bottom of the pan from direct contact with the bottom of the oven. No more burnt cake!
1 can (20 oz.) crushed pineapple
1 box yellow cake mix
1 stick butter
Chopped pecans
Dump pie filling and pineapple into a 10" round cake pan.
Mix together.
Dump dry cake mix over top, spread evenly.
Slice butter into pats and arrange evenly over top.
Sprinkle pecans on top.
Place cake pan inside 12" dutch oven.
Place 12 briquets underneath oven, 15 on top.
Bake for one hour, rotating after 30 minutes.
Note: Experimenting with different flavor combinations is fun. Use 2 cans of same flavor or mix as in above recipe. Peach/apple is another good combination with spice cake mix. Crushed pineapple works better than pineapple pie filling. 1/2 can of citrus-flavored soda pop can be substituted for the butter and is good! Space all briquets evenly around the edges of the bottom and lid, filling in the gap in the middle with about 4 briquets. Aluminum foil can be used to line the dutch oven or you can always cook directly in it. I have better luck using a cake pan, with something to keep the bottom of the pan from direct contact with the bottom of the oven. No more burnt cake!