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
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