Piña Colada Cake in a Dutch Oven
On our latest camping trip, Tomoka State Park, we made Piña Colada Cake in a Dutch oven. It was a snap to make and tasted so good after a day at the beach.
Ingredients for Piña Colada Cake
- Box of Angel Food Cake Mix
- Can of Crushed Pineapple
- Tub of Whipped Topping
- 1/2 Cup of Shredded Coconut
- Maraschino Cherries for garnish (optional)
These are simple ingredients that pack fairly well on a camping trip. Make sure the whipped topping is unfrozen before using.
Directions
Before prepping your cake, make sure to have your briquettes ready. You will need approximately 21 briquettes. Fourteen will go on the top lid and seven underneath the Dutch Oven to reach the 350 degrees required. This is for a 10 inch Dutch Oven, which is what I use.
Pour the cake mix either directly into a well seasoned Dutch Oven or a sprayed Dutch Oven liner. I recommend using the liners because not only does it save time with the clean up, but it is much easier to get the cake out of the Dutch Oven in one piece.
Then empty the can of crushed pineapple on top of the cake mix. Don’t forget a can opener if your can requires it.
Next mix the two ingredients together. You should end up with a bubbly mixture.
Baking
Baking using a Dutch Oven can be tricky, but don’t let it intimidate you if you are new to it. The easiest way we have found is to use a chimney starter to get the briquettes ready. Then using heat resistant gloves and long grilling tongs place 14 briquettes on the top of the Dutch Oven and 7 underneath. This will get the temperature to 350 degrees. You will bake the cake for approximately 30 minutes, but this may vary.
Let it bake for 20 minutes. Then very carefully using a lid lifter check on the cake. It should be starting to brown on the top.
I honestly thought it done at this point, but it wasn’t. I put the lid back on and let it bake an additional 10 minutes until it was a nice golden brown, and didn’t move around. Baking times will vary, especially when baking with a Dutch Oven.
Cool and Frost
The cake will need to cool before frosting. We spent a few hours at the beach as we waited.
Finally it was time to frost the cake. We used most of the defrosted tub of the whipped topping to cover the cake. Then generously sprinkled shredded coconut on top and placed the maraschino cherries to add some color. It turned out beautifully.
And tasted amazing. Even the eleven year old loved it! Refrigerate any leftovers. The Piña Colada Cake was fantastic that night, but became a bit soggy the next day. Defiantly try to eat it all up the first night for best results. Happy Camping!
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