This Jiffy dutch oven cake made the cut on our last camping trip for a few specific reasons.
- We wanted a dessert item that wasn’t s’mores (we ate plenty of those)
- It had to be reasonably easy to make
- And not too sweet
- Small enough so there wouldn’t be leftovers for days.
Jiffy Golden Yellow Cake mix has a few things going for it. It only makes one layer of a round cake, rather than two, meaning it would make a cake small enough for the two of us to have only a few pieces before it’s gone. It’s comes in a very small box that is easy to pack. Oh, and it tastes pretty good.
You can just follow the package directions, but here’s how we made it in a 10 inch cast iron dutch oven:
- 10 inch dutch oven
- Aluminum Foil
- 1 Gallon Zipper Bag
- Jiffy Golden Yellow Cake Mix
- 1 egg
- 1/2 cup water
Preheat a batch of charcoal. Line your dutch oven with aluminum foil. The foil makes it easy to remove the cake when it’s done. It also makes cleanup easier.
Add the cake mix, egg, and water to the zipper bag. Mix with your hands until it has a smooth, uniform consistency.
Pour the cake batter into the dutch oven being careful not to spill behind the foil.
Place 7 coals under the dutch oven and 15 on top. Bake for about 20 minutes. Rotate the oven a quarter turn clockwise and the lid a quarter turn counter-clockwise halfway through to ensure even cooking.
When the cake is done, remove it from the oven using the foil as a handle. Let it cool for 10 minutes before slicing.
This cake is pretty good by itself, but you could always add frosting or a glaze. How about topping it with fresh berries? Sounds good to me!
Coulda, Woulda, Shoulda’s:
- I would have like to try this with the fresh berries I mentioned. Maybe next time.
- Slice up the left over cake the next morning and toast it on a griddle with a little butter. Pour some syrup over the cake for a really nice breakfast.
What would you do to doctor up this easy camp dessert?