Dutch Oven Pumpkin Pie Cake

Pumpkin Pie Meets Cake: A Cozy Fall Dutch Oven Treat

This cozy fall dessert combines the spiced flavors of pumpkin pie with the ease of a dump cake. Using simple pantry staples like cake mix, canned pumpkin puree, and evaporated milk, it’s quick to prepare. Just mix the ingredients, pour into your Dutch oven, and bake over campfire coals. Add walnuts or pecans for a satisfying crunch. Whether you’re layered up by a crackling fire or cozied up at home, this sweet treat is the perfect companion for the season.

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Ingredients:

▢ 1 can pumpkin puree (15 oz)

▢ 1 can evaporated milk (12 oz)

▢ 2 eggs

▢ 1 teaspoon pumpkin pie spice

▢ 1 yellow cake mix

▢ 1/2 can lemon-lime soda

▢ 1 cup pecans

Instructions:

Prepare the charcoal.
Line the dutch oven with a liner or spray with cooking oil. A dutch oven liner will make clean-up so much easier!
Mix the pumpkin puree, evaporated milk, eggs, and pumpkin pie spice in a large mixing bowl.
Pour pumpkin mixture into the bottom of the dutch oven.
Sprinkle the yellow cake mix over the pumpkin.
Open the can of lemon-lime soda and slowly pour half over the cake mix.
Sprinkle the pecans on top.
Place the lid on the dutch oven.
Place 16 charcoal on the lid of the oven.
Make a circle of 8 charcoal that will serve as the base heat for baking the cake.
Place the dutch oven over the circle and let the cake bake for approximately 45 minutes to an hour. It might be more or less depending on the size of your dutch oven and the heat of the coals.
Remove the dutch oven from the coals and enjoy.

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