You know, pumpkin is one of those things. You either love it or not but this cake can convert even the diehard pumpkin hater. This dish is a wonderful and a tasty end to any meal but it is also superb as a “coffee cake” to go along with simply a cup of camp coffee or a full-blown out breakfast of eggs, bacon, sausage, and whatever else makes a complete morning meal to you.
Camp Fire Recipe: Pumpkin Crumble Cake
Spray or liquid oil
1 box of super moist yellow cake mix
`1 cup of water
½ cup of vegetable oil
1 teaspoon of pumpkin pie spice
15 ounce can of pumpkin not pumpkin pie filling
¾ cup of chopped nuts
½ cup of packed brown sugar
½ cup of all-purpose flour
1 stick of butter
- Erect a fire by which to prepare the coals on.
- Lightly grease a 12-inch Dutch oven with spray oil or wipe the inside with an oil coated paper towel.
- Line the inside of the 12-inch Dutch oven with parchment paper.
- In large bowl, place all the “cake” ingredients inside and mix with an electric mixer or whisk for two minutes.
- Please note: I am using bottled water for this recipe. If in doubt of the safety of the water, always use bottled water or sterilize it.
- Put the cake batter into the prepared 12-inch Dutch oven.
- In a medium bowl, add the topping ingredients except the butter.
- Cut the butter into small pieces and place in bowl from step 6.
- Using a fork, crumble the topping ingredients together.
- Once mixed and crumbled, sprinkle on top of the cake batter layer.
- Put lid of Dutch oven.
- Move prepared 12-inch Dutch oven to a heat resistant surface.
- Put 12 prepared coals on the heat resistant surface in a circle.
- Place the 12-inch Dutch oven on this coal circle.
- Arrange 18 prepared coals around the rim of the lid and 8 equally spaced around the center.
- Allow to cook for 50 minutes.
- After the time has passed, carefully remove the lid. Check the doneness of the cake by pushing a knife through the center of the cake and pulling straight up. If the blade comes out clean then it is done. If the knife comes up doughy then place the lid back on and cook for another 10 minutes.
Once the cake is done, knock off the coals from the lid and remove from the circle of coals. Allow to cool for 45 minutes before removing the cake from the Dutch oven.