Gluten Free Dutch Oven Dump Cake Recipe
While the name might not sound too appealing, the concept of a dump cake definitely is! This Gluten Free Dutch Oven Dump Cake recipe, however, is not your ordinary kind of cake. It not only has the convenience of dump-and-bake like other dump cakes, but it also can be cooked outdoors on the grill to save the kitchen from heating up in the summer.
With a few canned ingredients and boxed white cake mix from Kinnikinnick, you can easily throw this together and have a delicious cake cooking on the grill as you chow down on some steaks, burgers or whatever other staples you’ve made for your summer barbecue.
And while I myself am not a fan of camping, if you and your family enjoy roughing it, I suspect this would make for a pretty fun dessert to whip up over a portable grill at a campsite.
Although this recipe was created to bake on the grill, it can also be made in a 9×12-inch baking dish and cooked in the oven at 350 degrees for about 45 minutes or until golden and set. No foil is needed.
- 1 (21-ounce) can cherry pie filling
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1 box Kinnikinnick gluten free white cake mix
- 12 tablespoons cold butter cut into small pieces
- ¾ cup chopped pecans
Prepare the grill for indirect heat, preheat to medium (350 degrees).
Line a cast iron Dutch oven with heavy duty aluminum foil. Place the cherry pie filling and pineapple, along with the juices, in the Dutch oven. Stir to combine. Sprinkle the cake mix evenly over the top. Dot the butter all over the top of the cake mix. Sprinkle the pecans over. Put the lid on the Dutch oven and cook on the grill, with the lid closed and maintaining a temperature of about 350 degrees, for 55–65 minutes or until the cake topping is cooked through.
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