Dutch Oven Apple Cobbler Dump Cake

By Sprig Originals ✓ · with credit

Adapted from sonshinekitchen.com

Apple pie filling, cake mix and butter layered in a Dutch oven and baked over coals until the top turns golden and crisp. Four ingredients, no mixing bowl, and enough warm cobbler to go around the fire twice.

Ingredients

• 2 cans apple pie filling (21 oz each)
• 15.25 oz yellow cake mix (1 box)
• 8 tbsp cold butter, sliced
• 12 oz lemon-lime soda

Instructions

1. Light about 30 charcoal briquettes and let them burn until they're ashed over and grey — no black left. While they come up to heat, oil the inside of a 12-inch Dutch oven generously or drop in a liner.
2. Pour both cans of apple pie filling into the Dutch oven and spread them into an even layer. Tip the dry cake mix over the top and smooth it out to the edges, covering the fruit completely. Don't stir.
3. Lay the butter slices across the cake mix, spacing them out so the whole surface gets some. Pour the soda evenly over everything and leave it alone — the liquid soaks the dry mix as it bakes.
4. Put the lid on, set the Dutch oven over roughly half the coals and pile the rest on the lid. Bake 20 minutes, then lift the lid and look: you want a deep golden, set crust.
5. If the top is still pale or powdery, replace the lid and give it another 10–15 minutes, checking every 5. Let it sit 5 minutes off the heat before spooning it out — the filling is molten straight from the coals.

Chef's tips

Nutrition (per serving, estimated)

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