Campfire Recipe: Partying Lemonade Cake

Nothing 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


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



  1. Build fire to prepare the coals.
  2. Using a 12 inch Dutch oven, lightly grease the inside with liquid or spray oil.
  3. Line the 12 inch Dutch oven with parchment paper.
  4. In a medium bowl, prepare the cake mix according to the directions.
  5. Pour the cake into the Dutch oven and top with lid.
  6. Move the Dutch oven to a heat resistant surface.
  7. Arrange 10 prepared coals in a circle on the heat resistant surface.
  8. Put 12 inch Dutch oven on top and add 22 prepared coals on lid.
  9. Cook for 15 minutes and then move the coals around the center of the lid to the outer rim.
  10. Cook for another 15 minutes.
  11. 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.
  12. After the cake has tested done, knock off the coals from the lid and remove the Dutch oven from the circle of coals.
  13. Allow to sit for 15 minutes.
  14. Once the time has passed, remove the lid and place a plate on top of the Dutch oven.
  15. Invert the Dutch oven so that the cake falls onto the plate.
  16. Remove the parchment paper.
  17. Mix together the lemonade concentrate and powdered sugar.
  18. Using a skewer, poke holes in the cake ½ inch apart and ¾ the way into the cake.
  19.  Pour the lemonade mixture from step 17 over the cake.
  20. Place in a cooler or fridge for 2 hours.

 Prior to serving, top the cake with the whipped icing.