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Dutch Oven Raspberry Pudding Cake

A classic yellow cake with raspberries and a gooey pudding bottom. Made in a dutch oven.
Course Dessert
Cuisine dessert
Keyword camping dessert, dutch oven, pudding cake
Prep Time 20 minutes
Cook Time 45 minutes
Author Dirty Dish Club

Equipment

  • 12" Dutch Oven

Ingredients

Cake

  • 2 C Flour
  • 1 1/2 C Sugar
  • 1 TBSP Baking Powder
  • 1/2 C Powdered Milk
  • 3/4 C Water
  • 1/2 C Oil
  • 3 Eggs
  • 1 tsp Vanilla

Berries

  • 2 C Raspberries About 10-12 oz. Can be fresh or frozen
  • 1 TBSP Lemon Juice
  • Lemon Zest optional

Pudding

  • 1 C Sugar
  • 1 C Hot Water
  • 2 tsp Vanilla

Instructions

  • Mix together dry ingredients for the cake. (When we're taking this recipe car camping, I put all these ingredients in a plastic zip-top back at home.)
  • Add water, eggs, oil, and vanilla. Stir until combined.
  • Pour into a 12" dutch oven. (To save on cleanup, you can line the dutch oven with aluminum foil.)
  • Dot the top of the cake with the berries. Drizzle lemon juice over berries and sprinkle with lemon zest, if using.
  • Heat up the water. Stir in the sugar and vanilla. Pour the mixture over the cake and berries. (I'll be honest, while camping I have used cold water in a pinch and just made sure I stirred the mixture vigorously until the sugar dissolves.)
  • Cover the dutch oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45 or until the cake has puffed up and the edges are slightly golden. The secret to the gooey pudding layer is not overcooking. Rotate the dutch oven and lid every 10-15 minutes.
  • Serve warm.