This is an adaptation of a Dutch oven cobbler recipe from The Scout’s Outdoor Cookbook. If I could only have one camping cookbook, it might just be this one. (Thank goodness I can have as many camping cookbooks as I want though!) I highly recommend it.
You can see a photo of this Ding Dong Cherry Dutch oven cobbler and more information on my personal blog, Empty Nest in the Midwest.
This recipe is a twist on the traditional Dutch oven cobbler. My sons like making this just because of the novelty of the ding dongs in the cobbler. It is pretty easy to make. Most patrols with at least one experienced camp cook could do this without difficulty.
Ding Dong Cherry Cobbler
- Large Dutch oven
- Bowl for mixing
- Spoon for mixing
- Can opener
- Charcoal – 25 briquettes
- Spoon for serving
- 2 boxes yellow cake mix
- 6 eggs
- 2/3 cup vegetable oil
- 2 1/2 cups water
- 1 can cherry pie filling
- 12 ding dongs
- 20 marshmallows
- Prepare the charcoal.
- Add cake mix, eggs, oil, and water to bowl and mix together with spoon.
- Open the can of pie filling and pour it into the bottom of the Dutch oven.
- Cover the pie filling with half of the cake batter.
- Arrange the ding dongs on top of the batter.
- Pour the remaining cake batter over the ding dongs.
- Add the marshmallows.
- Arrange 8 briquettes under the Dutch oven and 17 on top.
- Bake until the cake batter is cooked through – about 45 minutes.