Apple Spice Dutch Oven Coke Cake Recipes

CHERRY COKE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray, then line with parchment and spray the parchment.
• Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the mixer still running, add the egg whites, cherry cola and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Fold in the maraschino cherries. Divide the batter between the prepared baking pans; smooth into even layers using an offset spatula.
• Bake until a skewer inserted in the center comes out clean and the edges pull away from the sides of the pan, about 15 minutes. Transfer to a rack and let cool in the pans, about 10 minutes, then turn out onto racks and let cool completely, about 1 hour.??
• For the frosting: Mix the confectioners' sugar, butter and salt together in a stand mixer fitted with the whisk attachment. Mix on low speed until well blended, then increase the speed to high and whip until light and fluffy, 3 to 5 minutes. Add the maraschino cherry liquid and continue to whip until bright pink and spreadable. Add the chopped cherries and mix on low speed until evenly distributed.
• Using a serrated knife and sawing in long, even strokes, carefully halve the cake layers horizontally. Place 1 layer, cut-side up, on a platter or cake stand; spread 1 1/2 cups frosting on top. Stack another cake layer on top and spread another 1 1/2 cups frosting on top. Repeat with the remaining 2 cake layers, then cover the top and sides with a thin layer of frosting (this is the crumb coat) and use a bench scraper or large offset spatula to smooth out the sides and top (it's okay if some cake shows through). Refrigerate 15 minutes, then add another 1/2-inch layer of frosting to the top of the cake and smooth out to make a perfectly flat top. Refrigerate until ready to cover with ganache.
• For the ganache: Meanwhile, place the chocolate in a heatproof bowl and heat the cream in a small saucepan over medium-high heat until beginning to boil. Pour the cream over the chocolate and let sit, stirring occasionally, until the mixture is completely smooth and the chocolate is melted, about 5 minutes. Let cool 30 minutes, then pour over the chilled cake so that the top is completely coated and chocolate drips decoratively down the sides. Let set at room temperature 30 minutes, then top with the whole cherries in the center of the cake and serve.

BACKCOUNTRY APPLE DUMP CAKE

Steps:

• For conventional oven:.
• Spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling. (For a lighter version, use 1 1/2 cups unsweetened applesauce).
• Pour in the spice cake mix ontop.
• Cut up butter or margarine and place in dollops ontop of the cake mix. NOTE: When I make this at home I omit all butter and increase water to 1 cup to make it healthier, but if you want the real deal use the butter.
• Pour 1/2 cup of water slowly overtop.
• Bake at 350 degrees about 20 minutes*IMPORTANT* After the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake, otherwise the top will burn.
• For Dutch oven:.
• Spray the bottom of a 10 or 12 inch dutch oven with cooking spray (I used 12 inch) and pour in the apple pie filling.
• Pour the spice cake mix overtop.
• Cut up the butter or margarine and put dollops ontop.
• Slowly pour 1/2 cup of water overtop.
• Place in the coals of a small/medium fire and shovel coals ontop of the oven for even baking.
• After about 5 minutes of baking, remove oven from fire and stir well the contents.
• ROTATE the dutch oven approximately every 5 to 10 minutes to prevent one side from burning. Depending on heat it takes 25-45 minutes to cook. Pull the dutch oven out of the fire when the center of the cake is springy but not hard, as the cake will continue baking until it is served.

APPLE SPICE DUTCH OVEN COKE CAKE

Steps:

• Start burning 21 briquettes for a 10" dutch oven, if u are using a bigger oven you will need to add more *remember always have more on top then bottom when baking*.
• Pour melted margarine or butter in dutch oven, if you have no way to melt it just cut into pieces and place around bottom evenly.
• Sprinkle brown sugar evenly over butter.
• Add both cans of apple pie filling.
• Open cake mix and add it (dry) on top of pie filling.
• Pour can of coke over cake mix.
• I always lightly stir in coke to the cake mix after pouring (be careful not to mix in apples) but this step is not necessary.
• Cover with lid.
• Put 8 briquettes on bottom of dutch oven and 13 on top, this should equal about 350 degrees for a 10" dutch oven.
• Bake for about 50 min to an hour, or until toothpick comes out clean when inserted in the middle.
• Scoop out heaping servings and top with Cool Whip, we use the Cool Whip in the spray can.
• ENJOY!

DUMP CAKE

Steps:

• 1. Dump the contents of a box of cake mix into a greased baking pan or Dutch Oven.
• 2. Dump in frozen fruit.
• 3. Cut up butter into little pieces (about the size of a butter bean) and scatter these over the top.
• 4. Dump 12 ounces of soda pop over the top of everything, pouring it so that the soda is well distributed.
• 5. Bake for 45 minutes, then spoon it out warm and serve with ice cream.

CRUNCH-TOPPED APPLE-SPICE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; sprinkle with flour.
• In large bowl, pour boiling water over apples. Add remaining ingredients except nuts and brown sugar. Beat with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In small bowl, mix nuts and 2 tablespoons brown sugar; sprinkle over batter.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.