Dutch Oven Pumpkin Cake
This moist pumpkin cake is perfect for fall camping trips. Baking it in a Dutch oven gives it a delicious warm and rustic flavor.
Ingredients:
– 1 2/3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon cloves
– 1/2 teaspoon salt
– 2 eggs
– 1 2/3 cups sugar
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1/3 cup water
Instructions:
1. Grease a 10″ Dutch oven and preheat over coals to 350°F.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.
3. In a large bowl, beat eggs until light and fluffy. Add sugar and continue to beat for 1 minute. Add pumpkin, oil and water and mix until fully incorporated.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into preheated Dutch oven. Place lid on top and bake using 8-10 briquettes underneath and 12-14 briquettes on top for 60-70 minutes.
6. Check cake for doneness by inserting a toothpick in the center. If it comes out clean, it’s finished.
7. Allow cake to cool in oven for 10 minutes before removing. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Tips:
– For extra pumpkin flavor, sprinkle cinnamon-sugar on top before baking.
– Add 1/2 cup chopped pecans or walnuts to the batter for crunch and texture.
– Frost with cream cheese or vanilla buttercream frosting once completely cooled.
Enjoy this perfect fall dessert on your next camping trip!