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Seasonal Dutch Oven Recipe - Pumpkin Pudding Cake

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  • Ida Lively
    Pumpkin Pudding Cake 1 16 oz can easy pumpkin 1 package spice cake mix 3 eggs 1 can evaporated milk 3/4 C. chopped pecans Directions: Pour pumpkin into greased
    Message 1 of 1 , Oct 10, 2006
      Pumpkin Pudding Cake

      1 16 oz can easy pumpkin
      1 package spice cake mix
      3 eggs
      1 can evaporated milk
      3/4 C. chopped pecans

      Directions:
      Pour pumpkin into greased 12 inch Camp Chef Dutch oven. Mix eggs and milk. Lightly stir dry cake mix into milk mixture. Pour over pumpkin and sprinkle with nuts. Bake at 350° for 40-50 minutes or until done*. Serve with ice cream or whipped topping. Of course, this all could be done in a cake pan in your home oven, but that's not nearly as fun as cooking outside.

      *Note: As a general rule, you can get any Dutch oven to 350° if you take the size of the oven, double it and use that many briquettes. For example, with a 12 inch oven, you would use 24 briquettes. Now because we are baking in this recipe, you would want to put 8 on the bottom and 16 on the top. The number of briquettes on top and bottom of the Dutch oven changes with the type of cooking you are doing.
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