Campfire Recipe: Partying Lemonade Cake
Thursday, August 30th, 2018Nothing beats a refreshing dessert after a delicious meal and this is especially true during spring and summer camping season. Without spoiling the taste of this delicious cake by telling you how wonderful it is after a day of hiking in the heat of summer, I will simply let you find out for yourself. But I will say this cake is as refreshing as a fresh squeezed glass of lemonade on a hot summer day. Enjoy!
Campfire Recipe: Partying Lemonade Cake
Ingredients
Liquid or spray oil
1 box of lemon or yellow cake mix
Ingredients required to make the cake according to mix, which may include eggs, water, and vegetable oil
1 6 ounce can of frozen lemonade concentrate, thawed
¾ cup of powdered sugar
1 container of vanilla or lemon whipped icing
Steps
- Build fire to prepare the coals.
- Using a 12 inch Dutch oven, lightly grease the inside with liquid or spray oil.
- Line the 12 inch Dutch oven with parchment paper.
- In a medium bowl, prepare the cake mix according to the directions.
- Pour the cake into the Dutch oven and top with lid.
- Move the Dutch oven to a heat resistant surface.
- Arrange 10 prepared coals in a circle on the heat resistant surface.
- Put 12 inch Dutch oven on top and add 22 prepared coals on lid.
- Cook for 15 minutes and then move the coals around the center of the lid to the outer rim.
- Cook for another 15 minutes.
- Once the time period has passed, gently remove the lid and check for doneness by poking a hole with a toothpick. If the toothpick comes up clean then it is done. If the toothpick has batter on it, continue to cook for another 10 minutes with the lid on.
- After the cake has tested done, knock off the coals from the lid and remove the Dutch oven from the circle of coals.
- Allow to sit for 15 minutes.
- Once the time has passed, remove the lid and place a plate on top of the Dutch oven.
- Invert the Dutch oven so that the cake falls onto the plate.
- Remove the parchment paper.
- Mix together the lemonade concentrate and powdered sugar.
- Using a skewer, poke holes in the cake ½ inch apart and ¾ the way into the cake.
- Pour the lemonade mixture from step 17 over the cake.
- Place in a cooler or fridge for 2 hours.
Prior to serving, top the cake with the whipped icing.