Once the dinner dishes are stacked and the fire settles into an even bed of coals, Dutch oven desserts start to feel like a little campsite magic. Dutch Oven Chocolate Cherry Lava Cake is the kind of treat that turns a quiet campfire evening into a gathering—someone inevitably wanders over at the first whiff of warm chocolate drifting through the trees.
Baked in a cast-iron Dutch oven over campfire coals, the chocolate cake sets up with a tender crumb while pockets of fudge stay soft and molten. The cherry pie filling sinks and swirls as it heats, adding bright, jammy bursts that cut through the richness. When you lift the lid, steam carries that deep cocoa aroma, and the top looks just set enough to promise a gooey center.
This is a smart one for camp cooking because it’s forgiving: steady coals and a gentle rotate of the oven keep things baking evenly without fussing over exact temperatures. Serve it straight from the pot with a spoon—warm, messy, and exactly what you want after a long hike or a chilly night by the fire.
Dutch Oven Chocolate Cherry Lava Cake
Equipment
- 10- or 12-inch Dutch oven
- Mixing bowl
- Spoon
Ingredients
- 1 box chocolate cake mix plus ingredients called for (usually egg, water, oil)
- 1 can cherry pie filling 21 oz
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter melted
- 1 tbsp cocoa powder for dusting
Instructions
- Line Dutch oven with parchment or oil lightly.
- Prepare cake mix according to package directions. Pour half the batter into the Dutch oven.
- Spoon cherry pie filling over batter. Top with half the chocolate chips.
- Pour remaining batter over the top. Sprinkle with remaining chocolate chips and drizzle melted butter over.
- Cover and place over medium campfire coals, adding a ring of hot coals on the lid.
- Bake for 25-30 minutes until cake is mostly set but center is still molten. Let cool 5-10 minutes before serving. Dust with cocoa if desired.