Recipe: Cake Cherry Bundt done in a Dutch Oven

 Recipe & Photos: Rick Beach
This is a box cake version.  I have a “scratch’ recipe too.

12 inch Dutch Oven and Bundt Cake pan that fits inside.  A deep Dutch Oven helps.

Hot Coals for 350°F

Ingredients

1   Chocolate Cake Mix (Devils Food that calls for 1/3 cup oil & 3 eggs)

Zest of 1 orange

Juice of 1 orange           Combine juice and water to equal liquid

Water                               called for on cake mix

1/3 Cup Oil  (amount of oil called for on cake mix box

3 eggs           (called for on cake mix box)

½ Can   Cherry Pie filling chopped coarsely

1 Can of your favorite icing ( or prepare your own homemade) (I use Cream cheese Vanilla)

½ Can Cherry Pie Filling – leave cherries whole

Prepare cake mix (The type that on the box it indicates 1 Cup water, 1/3 Cup Oil, and 3 eggs.  Do not use the total water indicated.  Fresh squeezed Orange Juice is used in place of some of the water.

Dump the cake mix in a mixing bowl.  Zest the orange peel into the mix.  Squeeze the juice from the orange you just grated the peel.  Squeeze the juice into a measuring cup.  Add enough water to the juice to equal 1 cup total liquid (or whatever the total liquid is on the cake mix.  Pour this into the mixing bowl with the cake mix and zest.  Add the oil and 3 eggs.

Chop ½ the can of cherry pie filling until the cherries are in course pieces.   Add the chopped cherries to the mix and using a mixer beat the cake batter per the instructions on the cake mix.

Reserve the other ½ of can of filling for topping after the cake is baked.

Spray oil the bundt cake pan, then pour in the beaten batter.

Pre-heat the Dutch Oven and lid with coals for 350°

Once the Dutch Oven is hot place the bundt pan in, cover and bake at 350°F for 30 minutes.  Gently raise the lid and test for doneness with a knife or tooth pick.  Mine normally take 35 minutes.  Bake and test every 5 minutes until tooth pick comes out clean.

Cool completely.  Ice the top and about ¼ the way down.  Spoon the remaining Cherry pie filling on top of the icing allowing it to ooze down the sides.  Serve

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