CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-08-29
Serves: 5-6
Prep Time: 30-60m
Difficulty: easy
Backpacking: No
Ingredients
- 1 stick butter
- 32 oz. jar applesauce (or see variations)
- 1 Betty Crocker gingerbread mix, mixed according to directions on box.
- Cool Whip or Whipped Cream
Instructions
Place stick of butter in dutch oven and set in hot coals to melt. Watch carefully to avoid burning!
Mix cake according to package directions. Dump applesauce over melted butter, then pour cake batter on top of applesauce.
Place dutch oven on top of hot goals (not flames) and cover. Baking time will be at least 20 minutes but varies depending on how hot the fire is. Check it periodically, and remove from fire when the top of the cake feels springy in the center.
Serve warm in bowls with Cool Whip or whipped cream.
Variations:
Black Forest Dump Cake – substitute cherry pie filling for applesauce and chocolate fudge cake mix for gingerbread.
Apple or Peach Dump Cake – Substitute canned Apple or Peach pie filling for applesauce and yellow cake mix for gingerbread. Make your own! You can create variations of this recipe using your favorite ingredients.
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